1. Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth. 2. Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours. 3. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. 4. Coat pan with cooking spray; remove pan from heat. 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. Cook 1 minute or until surface of crepe begins to look dry. 7. Carefully lift edge of crepe with a spatula to test for doneness. 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. Place crepe on a towel, and cool. 10. Repeat the procedure until all of the batter is used, for a total of eight crepes. 11. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking. 12. These can be refrigerated for 5 days or frozen for a month. ---------------------------------------------------------------------------
Nutrition
Ingredients
