Best Cinnamon Roll Crepes Recipes

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CARAMEL-CINNAMON CREPE CAKE



Caramel-Cinnamon Crepe Cake image

A crepe cake, while often considered a showstopper, can also be a great family project. A light and fluffy filling gets spread between crepe layers - a perfect job for kids - before being chilled overnight. Topped with whipped cream, chewy strands of caramel and crunchy caramelized sugar, this is a special dessert that will appeal to everyone.

Provided by Antonia Lofaso Bio and Recipes

Categories     dessert

Time 11h15m

Yield 8 servings

Number Of Ingredients 17

One 10.8-ounce bag soft caramels, unwrapped
2 cups milk
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 1/2 cups cold heavy cream
3 tablespoons confectioners' sugar
2 cups milk, at room temperature
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted, plus more for the pan
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
4 large eggs, at room temperature
Whipped cream, for topping

Steps:

  • For the caramels: Preheat the oven to 350° F. Line a baking sheet with a silicone mat.
  • Reserve 1/2 cup caramels for serving. Put 6 of the remaining caramels on the prepared baking sheet and bake until bubbly and slightly dark around the edges, about 5 minutes. Let cool completely on the baking sheet, then crush into a fine powder in a food processor; set aside.
  • For the filling: Combine the remaining caramels with the milk, salt and 1/4 cup of the granulated sugar in a medium saucepan. Bring to just below a simmer over medium heat, stirring occasionally, until melted and smooth, 3 to 4 minutes.
  • Meanwhile, whisk the cornstarch, egg yolks and remaining 1/4 cup granulated sugar in a large bowl until smooth. While continually whisking, slowly pour in about half of the milk mixture until combined. Transfer the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened like pudding, 2 to 4 minutes.
  • Strain the mixture through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until chilled, 2 hours to overnight.
  • For the crepes: Puree the milk, flour, granulated sugar, butter, vanilla, salt, cinnamon and eggs in a blender on high speed until well mixed. Let the batter rest in the blender for 1 hour at room temperature or refrigerate up to 24 hours.
  • Before cooking, re-blend the batter on high speed for 30 seconds. Wipe 1/2 teaspoon butter on a medium crepe pan or 8-inch nonstick skillet in a very thin layer with a paper towel. Heat the pan over medium until hot.
  • Ladle 3 tablespoons batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Carefully loosen the crepe from the pan and flip it with a spatula. Cook until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter each time. Stack the crepes on the plate as you go (you should have about 20). Let them cool for 10 minutes before filling.
  • Finish the filling: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir one-quarter of the cream mixture into the caramel filling, then gently fold in the rest.
  • Put 1 crepe on a platter and top with a 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight.
  • Microwave the reserved 1/2 cup caramels, stirring every 30 seconds, until melted, about 1 minute. Top the cake with whipped cream, drizzle with the melted caramel and sprinkle with the caramel powder.

YUMMY APPLE CINNAMON CREPES



Yummy Apple Cinnamon Crepes image

My spin on the classic crepe. The apple filling gives them a nice flavor and my family loves them!

Provided by DancingCupcake11

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 2h

Yield 8

Number Of Ingredients 14

3 eggs
¼ teaspoon salt
2 cups all-purpose flour
2 cups milk
¼ cup vegetable oil
½ teaspoon ground cinnamon
4 Granny Smith apples, peeled and diced
½ cup white sugar
2 teaspoons cinnamon
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon water
1 ½ tablespoons milk
8 teaspoons vegetable oil, divided

Steps:

  • Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour.
  • Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot.
  • Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture.
  • Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
  • Whisk 1 1/2 tablespoons milk into chilled batter.
  • Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter.
  • Spoon the apple filling into each crepe; fold crepe over the filling and serve.

Nutrition Facts : Calories 361 calories, Carbohydrate 50.4 g, Cholesterol 74.9 mg, Fat 14.8 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 126.8 mg, Sugar 22.8 g

SUPER-SIMPLE APPLE-CINNAMON DESSERT CREPES



Super-Simple Apple-Cinnamon Dessert Crepes image

Provided by Food Network

Categories     dessert

Time 25m

Yield 2 servings

Number Of Ingredients 11

1 teaspoon granulated sugar
1/4 teaspoon cornstarch
1/8 teaspoon cinnamon
Dash salt
1/2 cup diced Fuji apple
1/8 teaspoon lemon juice
1 tablespoon reduced-fat/light cream cheese, room temperature
1/2 cup fat-free whipped topping, thawed from frozen
Two 9-inch ready-to-use dessert crepes (can be found in the produce aisle)
1 teaspoon fat-free or light caramel dip, room temperature
Powdered sugar, for optional garnish

Steps:

  • In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tablespoons of cold water. Stir to dissolve. Add apples and lemon juice and stir. Bring to medium heat and cover. Cook until the apples have softened and liquid has thickened, about 5 minutes, uncovering often to stir.
  • Remove the pot from heat and transfer the mixture to a bowl. Allow it to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.
  • Lay crepes flat on a dry surface. Evenly distribute the apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.
  • Bring a skillet sprayed with nonstick spray to medium heat. Place the crepes in the skillet with the seam-sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)
  • Plate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!

Nutrition Facts : Calories 130, Fat 2.5 grams, Sodium 209 milligrams, Carbohydrate 24 grams, Fiber 0.5 grams, Protein 1.5 grams, Sugar 12 grams

CREPES



Crepes image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 8 to 10 crepes

Number Of Ingredients 6

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled

Steps:

  • Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  • Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.

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