Cinnamon Sugar Crepes
A fun follow-up to our Snickerdoodle Crepes, these Cinnamon Sugar Crepes are super easy to make at home yet taste like they are straight from the streets of Paris!
Cinnamon Sugar Crepe Recipe
During our Paris family vacation, my favorite desserts were the Isaphan macarons (raspberry-rose-lychee flavored) and simple cinnamon-sugar and butter crepes.
There is something magical about France’s butter which is made with a higher milk fat and high quality ingredients. I tried to bring a few back to Canada, but they were confiscated at the border. (That’s what I get for being honest!)
Something I learned in France was that the quality of certain ingredients can have a dramatic effect on the finished recipe. While it’s okay to skimp on somethings (Costco cinnamon, for example), things like great quality butter really make a difference.
These crepes are basically a delivery mechanism for the glorious joy that is BUTTER + CINNAMON + SUGAR.
(Please don’t even consider swapping out butter with margarine or vegetable oil…)
How Long Does Crepe Batter Last?
Crepe batter has to sit for about 30 minutes before you make it (so all air bubbles are gone from the batter), so sometimes it’s easier to make the batter well ahead of time.
Crepe batter can be stored in the fridge overnight up to 2 days, however if you need more time, you may find that prepping your crepes in advance and refrigerating (or freezing) those is a better fit.
How to Freeze Crepes
This recipe makes about 10-12 crepes (depending on the size of your pan and the thickness of your crepes) but it can easily be doubled, if you want to cook once, enjoy twice!
If you plan to freeze your crepes, let them cool completely and then store them flat in a large freezer zip-top bag. I also like to put a small piece of parchment paper in between each crepe to prevent them from sticking together, especially if I won’t be defrosting them all at the same time.
To reheat, remove the crepes from the freezer and let come to room temperature. You can reheat in the microwave, oven, or on the stove. I tend to add about a teaspoon of butter to a skillet and reheat them that way, but I also don’t mind them reheated in the microwave.
Crepes can be frozen for up to 4 months without a flavor or texture loss.
Cinnamon Sugar Crepe Ingredients
- 2 eggs
- 1 cup milk
- 1/2 cup water
- 1/2 teaspoon salt
- 3 Tablespoons butter, melted (plus more for cooking)
- 1 teaspoon sugar
- 1 teaspoon vanilla extract
- 1 cup flour
Cinnamon Sugar Topping:
- 1/4 cup butter, melted
- 3 Tablespoons sugar
- 1 Tablespoon cinnamon
Tip: add some cinnamon straight to the crepe batter if you are a huge cinnamon fan.
Kitchen Tools You May Find Helpful
- Nonstick Crepe Pan
- Measuring cups and spoons
- Spatula
- Blender
How to Cinnamon Sugar Crepes
Combine eggs, milk, water, salt, sugar, vanilla, and 3 Tablespoons melted butter in a blender and pulse until foamy, about 30 seconds.
Add flour and pulse until smooth.
Refrigerate the batter for 30 minutes or overnight.
When ready to prepare your crepes, heat 1 Tablespoon of butter in a crepe pan or other shallow frying pan. Ensure that the butter has coated the entire surface of the pan before adding 1/4 cup of crepe batter and swirling to cover the surface of the pan.
Cook crepes one minute, flip carefully, and then cook other side for half a minute. (The edges will start to crisp and turn up slightly, but the surface won’t get as bubbly as pancakes.)
Repeat this process with remaining batter.
To serve, drizzle with melted butter and sprinkle with cinnamon sugar.
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Cinnamon Sugar Crepes
Easy cinnamon sugar crepes that taste just like they came straight from the streets of Paris - but really they took you less than 20 minutes to whip up at home. This recipe is made super simple by making the batter in the blender!
Ingredients
- 2 eggs
- 1 cup milk
- 1/2 cup water
- 1/2 teaspoon salt
- 3 Tablespoons butter, melted (plus more for cooking)
- 1 teaspoon sugar
- 1 teaspoon vanilla extract
- 1 cup flour
Cinnamon Sugar Topping:
- 1/4 cup butter, melted
- 3 Tablespoons sugar
- 1 Tablespoon cinnamon
Instructions
- Combine eggs, milk, water, salt, sugar, vanilla, and 3 Tablespoons melted butter in a blender and pulse until foamy, about 30 seconds.
- Add flour and pulse until smooth.
- Refrigerate the batter for 30 minutes or overnight.When ready to prepare your crepes, heat 1 Tablespoon of butter in a crepe pan or other shallow frying pan. Ensure that the butter has coated the entire surface of the pan before adding 1/4 cup of crepe batter and swirling to cover the surface of the pan.
- Cook crepes one minute, flip carefully, and then cook other side for half a minute. (The edges will start to crisp and turn up slightly, but the surface won't get as bubbly as pancakes.)
- Repeat this process with remaining batter.
- To serve, drizzle with melted butter and sprinkle with cinnamon sugar.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 135Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 50mgSodium: 163mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This cinnamon sugar crepe recipe is one of my Sunday stand-bys, and it’s sure to become one of your family’s breakfast staples, too!
For more delicious Paris-inspired food, check out our French Onion Steaks recipe or our Traditional French Yogurt Cake.
Check out our other Breakfast Recipes here:
These crepes turned out perfect!!!
I have been searching for a great crepe recipe since we got back from Paris and I finally found it….