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Cinnamon Roll Crepes

Cinnamon Roll Crepes

  • Author: chef olivia
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 crepes 1x
  • Category: recipe
  • Method: Blending and cooking
  • Cuisine: french

Description

Cinnamon Roll Crepes are a delightful fusion of classic cinnamon rolls and delicate French crepes. These thin, tender crepes are filled with a sweet cinnamon sugar mixture and topped with a creamy glaze, making them the perfect treat for breakfast or dessert. Enjoy the irresistible flavors and textures that will leave you craving more!


Ingredients

Scale

Crepe Batter:

  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 4 large eggs
  • 3 tbsp unsalted butter, melted
  • Pinch of salt

Cinnamon Sugar Filling:

  • 1/2 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted

Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 23 tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Crepe Batter:

    • In a blender, combine the flour, milk, eggs, melted butter, and salt. Blend until smooth.
    • Let the batter rest for 30 minutes in the refrigerator.
  2. Make the Crepes:

    • Heat a non-stick skillet over medium heat. Lightly grease the skillet with a bit of butter.
    • Pour 1/4 cup of batter into the skillet and swirl to coat the bottom evenly.
    • Cook until the edges start to lift, about 1-2 minutes. Flip and cook the other side for another 30 seconds.
    • Transfer to a plate and repeat with the remaining batter.
  3. Prepare the Cinnamon Sugar Filling:

    • In a small bowl, mix together the sugar and cinnamon.
    • Brush each crepe with melted butter and sprinkle with the cinnamon sugar mixture.
    • Roll up the crepes tightly.
  4. Make the Cream Cheese Glaze:

    • In a bowl, beat the cream cheese until smooth.
    • Add the powdered sugar, milk, and vanilla extract. Mix until well combined.
    • Drizzle the glaze over the rolled crepes.
  5. Serve:

    • Slice the crepes into rounds and serve warm. Enjoy!

Notes

  • Rest the Batter: Letting the crepe batter rest in the refrigerator for 30 minutes helps to eliminate bubbles and results in a smoother texture.
  • Thin Batter: The consistency of the batter should be thin, similar to heavy cream. If it’s too thick, add a bit more milk.
  • Non-Stick Skillet: Using a non-stick skillet ensures that the crepes won’t stick and will be easy to flip.
  • Even Cooking: Make sure the skillet is evenly heated to cook the crepes uniformly. Adjust the heat as needed.

Nutrition

  • Serving Size: 1 crepe
  • Calories: 220
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 5g

Keywords: Cinnamon Roll Crepes