Cinnamon Crepes

Ingredients

• 2 large eggs 
• 0.8 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.8 cup half-and-half 
• 1 Dash salt 
• 0.3 teaspoon vanilla extract 
• 0.3 cup milk whole

Equipment

• food processor
• bowl
• frying pan
• paper towels
• knife
• wax paper
• spatula
• measuring cup

Directions

1. Lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.
3. Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
4. Heat an 8-inch crepe pan or medium nonstick skillet over medium-high heat. Coat pan with cooking spray; remove pan from heat.
5. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 1 minute or until surface of crepe begins to look dry.
6. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from pan and the underside is lightly browned; cook crepe 20 seconds on the other side.
7. Place crepe on a towel, and cool. Repeat the procedure until all of the batter is used. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.