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Cinnamon Toast Crunch Filled French Crepes #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Light & airy, these traditional French-style crepes are filled with a sweet cinnamon cereal flecked cream cheese spread. Rolled up, sprinkled with powdered sugar and topped with whipped cream & cereal pieces- Cinnamon Toast Crunch Filled French Crepes are a gourmet dish, on a dime store budget.

Cinnamon Toast Crunch Filled French Crepes

My favorite breakfast cereal growing up was Cinnamon Toast Crunch, and to this day- I still love it. A bowl, some cold milk, and my favorite cereal equals a great start to any day. Sometimes though, I want those some familiar flavors, but in a slightly different form. Combining them with crepes turned out to be a genius idea, that made for a heavenly breakfast the whole family wants again and again.

So growing up, I had this obsession with anything that looked cool or had awesome packaging. Like the time I saw this awesome bottle of cinnamon sugar in a metal jar with a circus lion on the front.

I had to have it, had to. In one rare instance of Mom-guilt, or just plain giving into my impossible pestering, my Mom gave in and bought said bottle of cinnamon sugar. Turns out, it was the worst thing that I ever could’ve asked for.

Cinnamon Toast Crunch Filled French Crepes

Do you know how long it took me to finish that stupid bottle?! Years! And, truth be told, I never even actually got through it. It was still in the cabinet when I moved out at 18. 

Turns out, I wasn’t nearly as fond of cinnamon as that one teensy, tiny taste implied. After a couple of cinnamon sugar dusted treats, including vanilla ice cream, pancakes, etc- I hated the flavor. Hated.

Quick & Easy Crepes

Which is totally weird when during my pregnancy, I craved cinnamon toast crunch cereal with cold, cold milk by the bowl full. I mean, I lived on that stuff. Even now it’s said baby’s favorite breakfast cereal, and he’s 8 going on 9.

So while I can’t do straight out cinnamon, or even most mixes of the spice and sugar, I can do that particular blend of sugar & spice. As I’m used to doing- I’ve begun experimenting with other combinations and ways to transform it into some sort of other amazing dish. These Cinnamon Toast Crunch Filled French Crepes fit the bill perfectly.

Cinnamon Toast Crunch Cream Cheese Filling

Traditional French-style crepes, these are seasoned with yummy cinnamon and just a pinch of salt. They’re little thin tiny bites of heaven.

A creamed mixture of cream cheese, Dixie Crystal powdered sugar, and a bit of the cereal I loved growing up. It gets blended into a mixture that’s so good- it can be spread on the inside of fresh crepes, on toasted bagels, or even your morning toast.

Cinnamon Toast Crunch Filled French Crepes

These silky smooth French-style crepes are spread with a delicious cinnamon cream cheese spread. Rolled up, and paired together they’re topped with  powdered sugar, whipped cream dollops, and crushed cereal for a bite of the the real exquisite deal.

If you’ve tried this CINNAMON TOAST CRUNCH CREPES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!


Cinnamon Toast Crunch Filled French Crepes

A light and airy french crepe, spread and rolled up with a cinnamon sugar cream cheese filling-this brunch or breakfast recipe is an immediate crowd pleaser.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: French
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


For The Crepes

  • 1 1/2 cups milk
  • 3 Eggland's Best eggs
  • 2 tbsp canola oil
  • 1 1/2 tsp LorAnn vanilla emulsion
  • 1 1/2 cups flour
  • 1/4 cup Dixie Crystal's granulated sugar
  • 1 tsp cinnamon
  • 1/8 tsp salt

For The Filling

  • 8 oz cream cheese, softened softened
  • 1/2 cup Dixie Crystal's powdered sugar
  • 1/4 cup Cinnamon Toast Crunch cereal slightly broken up


To Make The Crepes

  • In a blender, whip together all of the ingredients for the crepes until the batter's smooth and everything's completely incorporated.
  • Heat a non-stick skillet over medium low heat. Spray with non stick cooking spray.
  • Pour the batter into the pan, about 3/4 cup per crepe for an 8" skillet. Pick the pan up and tilt it to spread the batter evenly out over the pan, spreading out to all the edges.
  • When the top is noticeably cooked, lightly flip the crepe over cooking the other side just until lightly browned. Repeat until all the crepes are cooked. Set each cooked plate on a clean plate with a piece of parchment paper in between each one.

To Make The Filling

  • Using a hand mixer, whip together the cream cheese and powdered sugar until smooth and completely incorporated.
  • Fold in the cereal.
  • Spread filling on one side of the crepes. Roll up like a jelly roll. Sprinkle with powdered sugar. Top with dollops of whipped cream and cereal pieces, if desired, and serve immediately.
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!


Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar


Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at to shop, learn, and discover new recipe ideas.



Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.


Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?


Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.



a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Bloody Marys Three Ways from Karen’s Kitchen Stories
Fruit Tea from For the Love of Food
Lemon Basil Margarita from Sweet Beginnings
Texan 75 from Forking Up

BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen
Cinnamon Toast Crunch Crepes from 4 Sons ‘R’ Us

BrunchWeek Fruits, Vegetables and Sides:
Roasted Red Pepper and Asparagus Mini Tarts from Daily Dish Recipes

BrunchWeek Desserts:
Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
Mini Blueberry Lemon Coffee Cakes from Girl Abroad
Strawberry Shortcake Pound Cake from The Redhead Baker

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

5 from 1 vote (1 rating without comment)

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