Cinnamon Crepes

1. 1

   Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.

2. 2

   Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.

3. 3

   Heat an 8-inch crepe pan or nonstick skillet over medium-high heat.

4. 4

   Coat pan with cooking spray; remove pan from heat.

5. 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. 6

   Cook 1 minute or until surface of crepe begins to look dry.

7. 7

   Carefully lift edge of crepe with a spatula to test for doneness.

8. 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. 9

   Place crepe on a towel, and cool.

10. 10

    Repeat the procedure until all of the batter is used, for a total of eight crepes.

11. 11

    Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.

12. 12

    These can be refrigerated for 5 days or frozen for a month.

No additional tips available.