Cinnamon Roll Crepes Recipes

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BASIC CREPES



Basic Crepes image

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Provided by JENNYC819

Categories     Breakfast and Brunch     Crepes     Sweet

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Steps:

  • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 25.5 g, Cholesterol 110.7 mg, Fat 9.2 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 4.9 g, Sodium 235.3 mg, Sugar 1.7 g

CINNAMON ROLL PANCAKES



Cinnamon Roll Pancakes image

Cinnamon Roll Pancakes are a delicious homemade pancake mix swirled with cinnamon roll filling and drizzled with a delicious cream cheese glaze. These are pure deliciousness!

Provided by Alyssa Rivers

Categories     Breakfast

Time 25m

Number Of Ingredients 13

4 tablespoons unsalted butter (melted)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
4 tablespoons unsalted butter
2 ounces cream cheese (at room temperature)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg (lightly beaten)
1 tablespoon canola or vegetable oil

Steps:

  • Combine brown sugar, melted butter, and cinnamon in a medium size bowl. Scoop into a baggie and set aside.
  • In a small pan melt the butter over low heat. Whisk together the cream cheese, vanilla and powdered sugar. Take off of the heat and set aside until ready to use on pancakes.
  • Combine flour, baking powder and salt. Whisk together the milk, egg, and oil.
  • Heat skillet to medium low. Once preheated, spray with non-stick spray. Add about 1/2 cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
  • Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.

Nutrition Facts : Calories 216 kcal, Carbohydrate 21 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 154 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

CINNAMON ROLL CREPES



Cinnamon Roll Crepes image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 15

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

Steps:

  • For the crepes: 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.
  • For the cinnamon rum sauce: 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.
  • For the filling: 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.

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