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Wednesday, December 10, 2014

Cinnamon Roll Cheesecake Crepes

Cinnamon rolls + Crepes= HEAVEN for breakfast.These are perfect crepes for 
breakfast, or even brunch! They have a rich cheesecake filling in the middle that is TO DIE FOR! 
It just doesn't get much better than Cinnamon Roll Cheesecake Crepes...it just doesn't!

Cinnamon Roll  Cheesecake Crepes
3 c. flour
1/2 sugar
5 eggs
4 T. melted butter
1 T. oil
3 t. vanilla

Cheesecake filling:
8 oz. whipped topping
8 oz. cream cheese
1 c. powdered sugar

Cinnamon Glaze:
8 T. butter
1 1/3 c. brown sugar
1 t. vanilla
2 t. cinnamon

For crepes:
Mix all ingredient together until smooth. Heat a frying pan (on medium heat). Spray pan with pan coating. Pour approximately 1/3 c. batter into the pan. Tilt and turn the pan immediately so the batter coats the bottom of frying pan. Cook until batter bubbles, flip and cook for about 30 seconds more.
Remove from pan, repeat process until all batter is cooked.   

For filling: 
Soften cream cheese for 30 seconds (unwrapped) in the microwave. Place whipped topping, cream cheese and powdered sugar in a mixing bowl. Mix with electric hand mixer until fluffy and free from lumps. Set aside. 

For glaze:
Place butter and brown sugar in a sauce pan. Melt together while stirring. Stir in vanilla and cinnamon. Remove from stove. 

Making the crepe:
Place desired amount of cheesecake filling down the center of cooked creped. Roll crepe up (refer to picture at the top of post), drizzle (or pour) cinnamon glaze over the top of crepe. Repeat and serve immediately. IF you wanted, add a dollop of whipped topping to the top of crepes when serving. 


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