Cinnamon Sugar Crepes

written by Julie Cohn

 

Cinnamon Sugar Crepes

My son and his friends love when I whip up a batch of crepes, especially these Cinnamon Sugar Crepes.  Most people think crepes are hard to make, but just a few simple ingredients, which you probably have in your house, and you can whip up a batch, too!

Cinnamon Sugar Crepes

  • 2 Eggs
  • 1 c. flour
  • 1 c. milk
  • 2 Tbsp. Butter, melted
  • 1/8 tsp. Salt

Topping

  • 2 Tbsp. Butter, melted
  • 1 tsp. Cinnamon
  • 1 tsp. Sugar

Whisk the eggs and flour together in a large mixing bowl.

Slowly blend in the milk and butter, then the salt, blending until smooth.

 

Do not overbeat your batter or you will have chewy crepes.    Heat a small fry pan over medium-high heat, misting the pan with a little bit of oil first.  Using a measuring cup, scoop out about 1/4 of a cup into the heated fry pan, pouring the batter into the center.  The secret to good crepes is in the wrist–make sure you coat the bottom of the pan thoroughly, so the batter is thin.  Using your wrist, spin the pan so the batter covers the entire bottom of the pan. Place the pan over the heat and cook for about 2-3 minutes, until the side of the crepe appears more solid.

 

Flip the crepe over in the pan and cook for about 1-2 minutes.  While the crepe is cooking, mix the cinnamon and sugar together.  Brush the top with melted butter, and sprinkle generously with cinnamon and sugar.

 

Serve with a dollop of whipped cream if you want to get fancy, but they are delicious plain!  Oui, Oui!

 

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