Ingredients:
3/4 cup flour
3/4 cup half-and-half
1/4 cup whole milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 dash salt
2 eggs
cooking spray
Directions:
Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.
Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
Heat an 8-inch crepe pan or nonstick skillet over medium-high heat.
Coat pan with cooking spray; remove pan from heat.
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.
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.
Place crepe on a towel, and cool.
Repeat the procedure until all of the batter is used, for a total of eight crepes.
Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.
These can be refrigerated for 5 days or frozen for a month.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.