Snickerdoodle Crepes Recipe
Warm cinnamon-sugar crepes filled with a luscious cream cheese filling—these Snickerdoodle Crepes turn your favorite cookie flavor into an irresistible breakfast or dessert.
Equipment
- 8" non-stick pan
Ingredients
Crepes:
- 1 ½ cups milk
- 3 eggs
- 2 tablespoons vegetable oil
- 1 ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
Filling:
- 8 ounces cream cheese
- ½ cup powdered sugar
Topping:
- 1 teaspoon granulated sugar
- ½ teaspoon cinnamon
Instructions
- Combine all of the crepe ingredients in a blender - milk, eggs, oil, vanilla, flour, sugar, cinnamon, and salt. Blend until smooth.
- Heat non-stick pan over medium low on stove. Spray with non-stick cooking spray.
- 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 the filling, cream together the cream cheese and powdered sugar. Add in the granulated sugar and cinnamon and fold gently to combine.
- Spread filling over the crepe and either fold or roll up to serve.
Nutrition
Calories: 392kcalCarbohydrates: 48gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 127mgSodium: 223mgPotassium: 209mgFiber: 1gSugar: 23gVitamin A: 727IUVitamin C: 0.02mgCalcium: 134mgIron: 2mg
Nutrition details are an estimate, per serving.
