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.
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.