Sweet Cinnamon Crepes
Mornings are always better with something a little sweet. Folded foods that can be taken for on the road are just an added plus. Luckily for you, this crepe recipe is both sugary and portable! These cinnamon bun crepes are almost better than an actual cinnamon bun, without the dripping white icing to make your fingers all sticky. This is a nice treat for kids on a Saturday morning or for your Monday morning pick-me-up before the commute to work.
These are positively delicious. In our test kitchen, the taste testers thought these were perfect not only for breakfast, but for dessert too. They are rich and can be paired nicely with a fresh fruit. Pineapple is a good choice, but any fruit you desire is fine. A fruit cocktail might be your best bet, because the tartness of fresh cherries is perfectly yummy with the sweetness of the crepe! Cream cheese is the filling of choice for these crepes, but if you want to shave off some calories, Neufchatel cheese does the job the same job. This filling is rich and thick, so you don’t have to worry too much about it spilling out if you are skipping the plate and fruit options.
We folded these up. You could try to shape them cutely or make them round for the effect of a cinnamon bun, but that would put a lot more time between you and the act of eating these crepes, which would be silly. Don’t waste time shaping so you can have more time for devouring. Spread some melted butter on your selected shape, whether folded, rolled, or balled up and sprinkle a little maple sugar over them to finish them up. Once you’ve covered them in sugar, you can enjoy eating them immediately.
- For Crepes:
- 1 1/2 cup all purpose flour
- 1 cup cold water
- 1 cup cold milk
- 4 eggs
- 1/2 tsp salt
- 4 Tbsp melted butter
- For Filling:
- 8 oz cream cheese or Neufchatel cheese
- 4 Tbsp powdered sugar
- 2 Tbsp light brown sugar
- 1 tsp Vermont Maple Sugar
- 1 tsp Organic Ground Vietnamese Cinnamon
- 1 Tbsp melted butter
- Place in blender or food processor in the following order. Liquids, egg, salt, flour, and butter. Process until smooth. Cover and let batter rest for 2 hours.
- In a crepe pan or small nonstick skillet heated to medium, using a ladle, place about 1/3 cup batter in pan. Spin pan around so the batter covers the bottom. Cook for about 1-2 minutes. With a wooden skewer or spatula, flip crepe and lightly brown other side. Stack on a plate until ready for use.
- In a medium bowl, combine cream cheese, powdered sugar, brown sugar, and cinnamon and mix well.
- Lay out one crepe at a time, and spread 2 Tbsp filling on crepe and fold in half, and then in half again. After all crepes are filled and folded, brush with melted butter, and sprinkle on maple sugar. Serve with whipped cream if desired.
