Cinnamon Roll Crepes

This delicious and easy Cinnamon Roll Crepes recipe by Bobby Flay brings together a warm, creamy filling and a rich cinnamon rum sauce, creating the perfect treat for breakfast or dessert. With simple ingredients and quick preparation, it’s a flexible dish you can adjust to suit your taste. A sweet, indulgent treat that’s sure to impress!

Ingredients Needed:

Crepes:

• 1 1/2 cups whole milk
• 1 cup all-purpose flour 
• 1 tablespoon granulated sugar 
• 1/4 teaspoon coarse salt 
• 4 large eggs 
• 4 tablespoons unsalted butter, melted and cooled 

Cinnamon Rum Sauce:

• 4 tablespoons unsalted butter
• 1/2 cup light brown or light muscovado sugar 
• 2 tablespoons dark rum 
• 1/2 teaspoon ground cinnamon

Filling:

• 8 ounces of cream cheese, at room temperature
• 1/4 cup cold heavy cream 
• 2 tablespoons confectioners’ sugar, plus more for dusting 
• 1 teaspoon vanilla extract 
• 1 teaspoon finely grated orange zest, plus more for the top

How To Make Cinnamon Roll Crepes?

1. Prepare the Crepe Batter: Blend milk 360ml, flour 125g, sugar 12g, salt 1.5g, eggs 4, and melted butter 60g until smooth. Let rest for 15 minutes or refrigerate for up to 1 day.
2. Make the Cinnamon Rum Sauce: Melt butter 60g in a pan. Stir in brown sugar 100g, rum 30ml, and cinnamon 1.5g until sugar melts. Add water 30ml and cook for 2-3 minutes. Set aside.
3. Make the Filling: Whisk together cream cheese 225g, heavy cream 60ml, sugar 30g, vanilla 5ml, and orange zest 1g until fluffy.
4. Cook the Crepes: Heat a nonstick pan and brush with melted butter. Pour 45-60ml batter, swirl to cover the pan, and cook for 2-3 minutes. Flip and cook for 1 more minute. Stack the crepes.
5. Assemble the Crepes: Spread 45-60g filling on each crepe, fold up the bottom, and roll. Repeat with remaining crepes.
6. Serve: Place crepes seam-side down. Spoon cinnamon rum sauce over, dust with powdered sugar, and sprinkle with orange zest. Serve immediately.

Recipe Tips:

• Let the batter rest: Resting the crepe batter for at least 15 minutes helps create smoother crepes with a better texture.
• Use a nonstick pan: A nonstick skillet makes flipping the crepes much easier and prevents sticking.
• Keep the heat moderate: Cook the crepes on medium heat to ensure they’re golden brown without burning.
• Don’t overfill the crepes: Use just the right amount of filling to avoid making the crepes too heavy or hard to roll.
• Serve immediately: Crepes taste best when served warm, so don’t wait too long before enjoying them.

How To Store Leftovers?

• Refrigerate: Let leftover crepes cool, then store them in an airtight container in the fridge for up to 2 days.
• Freeze: Wrap cooled crepes in plastic wrap or foil and freeze for up to 1 month.

Nutrition Facts:

• Calories: 680 kcal
• Total Fat: 31 g
• Saturated Fat: 18 g
• Cholesterol: 105 mg
• Sodium: 320 mg
• Potassium: 180 mg
• Total Carbohydrate: 78 g
• Dietary Fiber: 1 g
• Sugars: 45 g
• Protein: 11 g

Try More Bobby Flay Recipes:

• Crepes Suzette
• Bobby Flay Crepes
• Bobby Flay Dinner Rolls​
• Bobby Flay Lobster Roll