These Cinnamon Vanilla Crepes are the perfect vehicle for yogurt and fresh fruit for a well-balanced breakfast! Or try them with nut butter for a quick energy boost.
Don’t panic. I know it’s Monday and Monday is Bean Bytes day…but this particular Monday also happens to be my Recipe Redux posting day. So we’re doing a little switcheroo. Recipe today. Bean Bytes tomorrow!
So, this month’s Redux theme was:
A Spirited ReDux
From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?
Being that alcohol isn’t really my thing right now…I went the plain jane route with vanilla extract. But it’s actually one of my favorite pantry staples so it worked out well for me. I knew I wanted to do something breakfast-related but didn’t want traditional pancakes or waffles, so I decided on crepes! A few years ago I posted a recipe for Buckwheat Crepes which were delicious, so this time I decided to play up the flavors a little more and add lots of cinnamon and vanilla.
The result? Super simple to make and full of flavor!
Here’s the recipe:Print
Cinnamon Vanilla Crepes
Packed with flavor and simple to make, fill these with anything your heart desires for a tasty breakfast or snack!
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 8-10
- 1 cup white whole wheat flour
- 11/4 cup milk
- 2 eggs
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 2 – 3 teaspoons vanilla extract (depending on flavor preference)
- Butter or oil for greasing pan
- Optional fillings: yogurt, fruit, chocolate chips, etc
- Combine all ingredients in a blender and blend until well mixed.
- Grease pan.
- Pour a small amount of batter (I used 3-4 Tablespoons at a time) into a saute pan over medium heat.
- Pick up the pan and swirl batter so it reaches the edges of the pan and forms a thin circle.
- After 30 seconds, gently use a spatula to lift up one edge and flip over.
- Cook another 30 seconds and remove from pan.
- Repeat with remaining batter.
- Roll or fold crepes on a plate until all are made.
Crepes sounds fancy but they’re actually really simple to make. Play around with the amount of batter you use to get them as thick or thin as you want. If they start to stick to the pan, just regrease it!
Once you’ve got your crepes all ready to go, you’re ready for the fun part- filling them! Choose whatever fillings you like best. I went with plain yogurt, fresh nectarines and chocolate chips the first day and then went the pb&j route the next day!
The possibilities are endless my friends!
Let’s chat: What’s your favorite filling for crepes?