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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, & blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill. 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:
1. Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.
2. Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
3. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat.
4. 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.
6. Cook 1 minute or until surface of crepe begins to look dry.
7. Carefully lift edge of crepe with a spatula to test for doneness.
8. 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.
9. Place crepe on a towel, and cool.
10. Repeat the procedure until all of the batter is used, for a total of eight crepes.
11. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.
12. These can be refrigerated for 5 days or frozen for a month.
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