Cinnamon Crepes

Directions

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.