An easy homemade crepe recipe that tastes just like our favorite cookie, these Snickerdoodle Crepes have a delicious cinnamon-sugar coating and cream cheese filling that make them the perfect Sunday brunch recipe!
Snickerdoodle 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.
I’ve been making them on repeat almost every Sunday since we got back, so I thought it was about time that I switch things up… but not too dramatically!
These cinnamon-sugar crepes skip my favorite butter-lemon-cinnamon-sugar topping for an even more indulgent filling of cinnamon-sugar flavored cream cheese.
(You can still top with butter, lemon juice, and/or additional cinnamon-sugar, but the hero here is that cinnamon-sugar cream cheese filling!)
These crepes are great for an indulgent Sunday morning brunch or a French-themed dessert, but they are also great for grab-and-go. I know my daughter Ella would be super excited to find these as a treat in her lunch box!
Ella enjoyed her crepes with some sliced strawberries tucked into the cream cheese filling, and of course, I smothered mine with maple syrup.
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 6-8 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.
Snickerdoodle Crepe Ingredients
- 1 ½ cups milk
- 3 eggs
- 2 tablespoons melted butter
- 1 ½ teaspoon vanilla
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
Cinnamon Cream Cheese Filling:
- 8 ounces cream cheese
- ½ cup powdered sugar
- 1 teaspoon granulated sugar
- ½ teaspoon cinnamon
- powdered sugar, cinnamon and sugar mixture, syrup, strawberries
Tip: the crepe batter and cinnamon cream cheese filling can be prepared the night before for an easy morning.
Kitchen Tools You May Find Helpful
- Crepe pan
- Measuring cups and spoons
- Mixing bowl
If you’re in the market for a crepe pan, opt for one with a non-scratch surface, about 8-10″ in diameter, and ideally, with a handle that can go in the oven. I personally have my eye on this cast iron crepe pan which can also be used to make pizzas, eggs, tortillas, quesadillas, pancakes, etc. The shallow edges are perfect for easily maneuvering a spatula for flipping, and cast iron will last forever.
How to Make Cinnamon-Sugar Crepes
Blend batter (first 8 ingredients) together in blender. Let the batter sit in the fridge for up to 30 minutes to reduce the bubbles.
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 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.
Makes 6-8 crepes.
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Cinnamon Cream Cheese Filling:
These snickerdoodle crepes are a delicious and indulgent option for the Snickerdoodle cookie fan in your life!