Cinnamon-Sugar Crepes - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Cinnamon-Sugar Crepes

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2 eggs
3/4 c milk
1/2 c water
2 Tbsp sugar
1 tsp vanilla extract
1 c all-purpose flour
3 Tbsp butter, melted

Combine all ingredients in a blender and blend for 10 seconds to thoroughly combine. Refrigerate this mixture for at least an hour or up to 48 hours. Place a small non-stick skillet over medium heat. Ladle 1/4 cup of batter half way between the center and the edge. Swirl to evenly coat the pan. Gently loosen the edges with a spatula. Flip the crepe after the batter has dried through, about 30 seconds. Cook on the second side for about 10 seconds. Adjust the heat as necessary to finish all crepes. Fill with your choice of fillings; I prefer cinnamon-sugar and fresh lemon juice. Enjoy immediately, or cool individually, stack, and freeze. Thaw in the refrigerator before serving, carefully separating the layers.