From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, and blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill.
- 30 minutes | 10 minutes prep
- 8 servings
- ¾ cup flour
- ¾ cup half-and-half
- ¼ cup whole milk
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1 dash salt
- 2 eggs
- cooking spray
- 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 crêpe pan or nonstick skillet over medium-high heat.
- Coat pan with cooking spray; remove pan from heat.
- Pour a scant ¼ 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 crêpe begins to look dry.
- Carefully lift edge of crêpe with a spatula to test for doneness.
- Turn crêpe over when it can be shaken loose from pan and the underside is lightly browned; cook crêpe 20 seconds on the other side.
- Place crêpe on a towel, and cool.
- Repeat the procedure until all of the batter is used, for a total of eight crêpes.
- Stack the crêpes 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.