Brown Butter Cinnamon-Sugar Crêpe Roll-Ups


Brown Butter Cinnamon-Sugar Crêpe Roll-Ups

Servings 4


  • Crêpes:
  • 2 eggs
  • ½ cup milk
  • 2 tablespoons melted butter
  • ½ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • Filling:
  • 4 tablespoons butter
  • 4 tablespoons cinnamon-sugar
  • Toppings:
  • powdered sugar
  • fresh fruit (optional)
  • maple syrup (optional)


  • Combine all of the crêpe ingredients in a blender and give it a whirl. Blend until smooth. Refrigerate 30 minutes (if time allows).
  • Brush a little butter in the bottom of crêpe pan. Add ¼ cup of batter and swirl to cover bottom of pan. Cook until the top of the crepe looks dry and the edges start to lightly brown (about 1 to 2 minutes); loosen edges with a rubber spatula, and quickly flip. Cook for another 30 seconds, then slide crepe out of pan to cool on a wire rack. Repeat with remaining batter (coat pan with butter as needed).
  • In a small saucepan, cook the butter over medium heat, swirling it every few seconds, until melted and the milk solids at the bottom of the pan turn golden-brown, 2 to 4 minutes. Brush brown butter on Crêpes, sprinkle with cinnamon sugar and roll. Top with powdered sugar and serve with fresh fruit and maple syrup (optional). Enjoy!