Best Cinnamon Roll Crepes Recipes

CINNAMON ROLL CREPES

Cinnamon Roll Crepes image

A delicious, zesty and easy to make crepe recipe for brunch.

Provided by Bobby Flay

Categories breakfast,brunch,Citrus,eggs and dairy,Main,Meal

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 ½ cups whole milk
1 cup all-purpose flour
1 Tbsp granulated sugar
4 large eggs
4 Tbsp unsalted butter, melted and cooled
4 Tbsp unsalted butter
½ cup light brown or light muscovado sugar
2 Tbsp dark rum
½ tsp ground cinnamon
8 oz cream cheese, at room temperature
¼ cup cold heavy cream
2 Tbsp confectioners' sugar, plus more for dusting
1 tsp vanilla extract
1 tsp finely grated orange zest, plus more for the top

Steps:

Combine the milk, flour, granulated 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.
Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, rum and cinnamon and cook, stirring occasionally, until the sugar melts. Stir in 2 tablespoons water and cook a few more minutes. Set aside and keep warm.
Combine the cream cheese, cream, confectioners' sugar, vanilla and orange zest in a stand mixer with a whisk attachment and whisk until light and fluffy.
Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe 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.
Place a crepe on a flat surface with the browner side down. Smear 3 to 4 tablespoons filling across the crepe slightly off center and a few inches from the bottom (facing you), fold the bottom up over the filling and then roll the crepe tightly. Place seam-side down on a plate or platter and repeat with the remaining crepes and filling. Spoon the sauce over the crepes, dust with confectioners' sugar and scatter some orange zest on top. Serve immediately.

CINNAMON CREPES

Cinnamon Crepes image

From Cooking Light (May 2005). They suggest filling these with a mixture of berries (blueberries, strawberries, raspberries, & blackberries), but I think this would be even better with some cooked apples or pears. This needs time to chill.

Provided by Vino Girl

Categories Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup flour
3/4 cup half-and-half
1/4 cup whole milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 dash salt
2 eggs
cooking spray

Steps:

Combine flour and next 7 ingredients (through eggs) in a food processor, and process until smooth.
Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
Heat an 8-inch crepe pan or nonstick skillet over medium-high heat.
Coat pan with cooking spray; remove pan from heat.
Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film.
Cook 1 minute or until surface of crepe begins to look dry.
Carefully lift edge of crepe with a spatula to test for doneness.
Turn crepe over when it can be shaken loose from pan and the underside is lightly browned; cook crepe 20 seconds on the other side.
Place crepe on a towel, and cool.
Repeat the procedure until all of the batter is used, for a total of eight crepes.
Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.
These can be refrigerated for 5 days or frozen for a month.