These are DELICIOUS! I found the recipe on IBreathImHungry.com. It needed very little changes. I’m not a big fan of cinnamon, so I just made the crepes without the snickerdoodle filling.
Crepes are SUPER versatile. They can be used for breakfast, lunch or dinner! You can make them sweet or savory!
These crepes came out thick enough to make all kinds of savory crepe ideas pop into my head. But to start I made 1 crepe and filled it with mozzarella cheese (1 1/2 oz) and the 2nd one I made, I filled it with peanut butter and jelly (1 tbsp of each)!
You can easily use these and fill it with cheese, meat or whatever you desire! They didn’t fall apart!
Next time I make these. I will melt the cream cheese. This time I had left it out for about an hour to “soften” it. But I felt it was a little clumpy even after mixing it thoroughly. It still tasted great. But I don’t like chunky batter LOL!
Mix all ingredients using a hand mixer.
Butter the pan
Heat the pan. Make sure its sizzling hot by dropping a few drops of water on the pan before you start to make your crepes
Watch crepes. They cook quickly. Only flip them when you can easily slide your spatula under the crepe and it doesn't break apart. I watched the edges. They started to curl.
And you are done!