Cinnamon Roll Crepes

Delicate crepes filled with a gooey cinnamon swirl and finished with tangy cream cheese glaze. A French twist on the classic cinnamon roll that’s perfect for brunch!

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Course: Breakfast, Brunch, Dessert

Cuisine: French/American Fusion

Prep Time: 15

Cook Time: 20

Batter Rest Time: 15

Total Time: 50

Servings:

Calories: 390kcal

Cost: $6

Equipment

1 Non-stick crepe pan or 8" skillet
1 Whisk
Mixing bowls
1 Squeeze bottle or zip-top bag
1 Spatula
1 Electric mixer or whisk

Ingredients

Crepe Batter

1 cup all-purpose flour
1½ cups whole milk
3 large eggs
2 tablespoon melted butter
1 tablespoon granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt

Cinnamon Swirl

¼ cup melted butter
⅓ cup brown sugar
2 teaspoon ground cinnamon
salt Pinch

Cream Cheese Glaze

4 oz cream cheese softened
¼ cup powdered sugar
2–3 tablespoon milk
½ teaspoon vanilla extract

Instructions

Whisk together flour, sugar, salt, eggs, milk, butter, and vanilla until smooth.
Let the crepe batter rest for 15 minutes.
Mix melted butter, brown sugar, cinnamon, and a pinch of salt to make the cinnamon swirl.
Heat a non-stick pan and pour in a thin layer of batter. Swirl in cinnamon mixture using squeeze bottle or bag.
Flip the crepe once edges lift and cook briefly on the other side.
In a bowl, beat cream cheese with powdered sugar, milk, and vanilla until smooth to make the glaze.
Drizzle glaze over warm crepes and serve immediately.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition