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carol Posted May 29, 2005 06:58 PM
Berry-Filled Cinnamon Crepes
From Cooking Light
Cinnamon Crepes
This recipe goes with Berry-Filled Cinnamon Crepes
3/4 cup all-purpose 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
Dash of salt
2 large eggs
Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. 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 medium 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. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.
Yield: 8 crepes (serving size: 1 crepe)
Berry-Filled Cinnamon Crepes
From Cooking Light
Cinnamon Crepes
This recipe goes with Berry-Filled Cinnamon Crepes
3/4 cup all-purpose 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
Dash of salt
2 large eggs
Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. 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 medium 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. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.
Yield: 8 crepes (serving size: 1 crepe)