1. In blender (or I used a blending stick) combine milk, eggs, vanilla. Add the flour, sugar, salt, and cinnamon. Blend on high for 30 secs. or until just incorporated.
2. Coat an 8-inch (I used 10 inch) non-stick pan with cooking spray and heat over medium heat. Pour about 1/4 cup of batter into pan and swirl to make thin even layer. Cook for 1 1/2 mins. or until bottom is slightly brown. At this point, before folding, I have put in some fruit jelly/jam.
3. Fold the crepe in half, then fold in half again (at this point if the inside has jelly/jam in it, I have let it cook for 30 secs. or so to heat up more inside); transfer to a plate. Sprinkle with powdered sugar; set aside. If plain, can serve with lemon 1/4 chunk for squeezing over crepe - mixed with powdered Sugar creates nice lemon icing. Add fresh whipped whipping cream. Eat and enjoy.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 4.4mg||1 %|
|Sodium 1991.9mg||69 %|
|Potassium 185.2mg||5 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 29.6g|
|Protein 6.5g||9 %|
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Calories per serving: 166
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