My brunch table always has something that’s a little sweet. These Snickerdoodle Crepes are the sweet touch your brunch needs. They’ve got a light cinnamon sugar texture and filled with a cream cheese filling for the perfect finish. Serve with maple syrup or whipped cream and brunch will never be the same.
Crepes are a very thin flat cake, similar to a pancake, that is served as a base for a variety of sweet toppings or as a food wrap to be filled with rich and savory ingredients. They’re traditionally French and I fell in love with crepes during my trips to the farmer’s market. There’s nothing like a fresh and hot crepe made to your liking!
This crepe recipe comes out light and fluffy, thanks to blending the batter in blender. You can even make the crepe batter the night before and then have perfect fresh crepes for brunch, ready to go.
Even if you’ve never made crepes before, I’ll walk you through the process to ensure your crepes are perfect and brunch is delicious!
How To Make Snickerdoodle Crepes
You can make crepes in a traditional skillet. However, I like to invest in a crepe skillet if you don’t already own one – especially if you love crepes. It comes with a spreader which will help you spread a nice thin layer of batter over the skillet. You’ll also use your blender to make the crepe batter.
What To Serve With Snickerdoodle Crepes
I love to make these for brunch and they’re great on their own, but a little balance to the sweet is perfection. I add some classic breakfast meats to the meal – like bacon or sausage. If you want a savory dish to serve alongside the crepes, try an egg casserole or a hearty tater tot casserole. Since the crepes are made over the stovetop, the oven will be free to use.
Tips For Make Crepes
There are a few must-know crepe making tips to read if you’ve never made them before. A heavy-bottomed skillet, refrigerating the batter and adding butter to the skillet can make all the difference. Don’t panic if your crepe doesn’t come out perfectly the first time – you can always keep going with the rest of the batter and it’ll still taste great. Just like pancakes, it takes some practice. Keep the skillet on a low-medium setting and have some patience.
How To Store Leftovers
Since the filling is made with cream cheese, the crepes need to be refrigerated. For best freshness, enjoy the crepes right away after they come off the hot skillet. They can be refrigerated afterwards for 2-3 days. I microwave mine for 10-15 seconds, in the microwave, to reheat. The texture can change slightly and that’s why I recommend enjoying them immediately instead of reheating.
Can You Freeze Crepes?
Once you fill the crepes, and follow this Snickerdoodle Crepe recipe, they don’t freeze well. If you don’t fill the crepes they are easier to freeze. Place the crepes in a freezer bag and freeze for up to 3 months. Let them thaw on the countertop and heat in the microwave for a few seconds before adding filling. It doesn’t take long for the crepes to thaw since they’re so thin.
Feel free to use reduced fat items instead of full fat (like the cream cheese). If you want to use a sugar substitute, follow the brand directions to make the correct substitution amounts. Lastly, if you’re short on time, consider using store-bought crepe mix!
You won’t get the same intense cinnamon sugar flavor if you use store-bought crepe mix, but make the filling to go with it. The end result is similar and great if you’re in a pinch or nervous about making crepes for the first time.
What You Need From The Grocery Store:
- Vegetable Oil
- Vanilla Extract
- All-Purpose Flour
- Cream Cheese
- Powdered Sugar
- Granulated Sugar
Directions To Make Snickerdoodle Crepes
Pour batter into pan, about ¾ cup for an 8-inch pan. Pick up pan from the burner and tilt to spread the batter around the bottom of the pan. Moving it in a circular tilting fashion will spread the batter out evenly. Batter should go to the ends of the bottom part of the pan.
When the top is noticeably cooked, flip the crepe to lightly brown the other side. Repeat process to cook the remaining crepes, setting finished crepes on plate with parchment paper between them to prevent sticking.
For filling, cream together cream cheese and powdered sugar. Add in granulated sugar and cinnamon and stir to combine.
Spread filling over the crepe and either fold or roll up to serve.
- 1 ½ cups milk
- 3 eggs
- 2 tablespoons vegetable oil
- 1 ½ teaspoon vanilla
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
For The Filling:
- 8 ounces cream cheese
- ½ cup powdered sugar
- 1 teaspoon granulated sugar
- ½ teaspoon cinnamon
- powdered sugar, cinnamon and sugar mixture, syrup
1. Blend batter the first 8 ingredients together in blender.
2. Heat non-stick pan over medium low on stove. Spray with non-stick cooking spray.
3. Pour batter into pan, about ¾ cup for an 8-inch pan. Pick up pan from the burner and tilt to spread the batter around the bottom of the pan. Moving it in a circular tilting fashion will spread the batter out evenly. Batter should go to the ends of the bottom part of the pan.
4. When the top is noticeably cooked, flip the crepe to lightly brown the other side.
5. Repeat process to cook the remaining crepes, setting finished crepes on plate with parchment paper between them to prevent sticking.
6. For filling: cream together cream cheese and powdered sugar. Add in granulated sugar and cinnamon and stir to combine. Spread filling over the crepe and either fold or roll up to serve.
- Serve crepes immediately. Refrigerate any leftovers, but crepes are best enjoyed hot and fresh from the pan.
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Amount Per Serving: Calories: 489Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 102mgSodium: 177mgCarbohydrates: 80gFiber: 3gSugar: 55gProtein: 8g
**Nutrition is calculated by a third party. Actual values may vary.