CINNAMON CREPES
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.
Provided by Vino Girl
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 120, Fat 4.2, SaturatedFat 2.2, Cholesterol 62, Sodium 49.5, Carbohydrate 16.7, Fiber 0.4, Sugar 6.8, Protein 3.7
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