Warm cinnamon-sugar crepes filled with a luscious cream cheese filling-these Snickerdoodle Crepes turn your favorite cookie flavor into an irresistible breakfast or dessert.

crepes on blue plates with whipped cream

Hearing the word crepe often brings to mind images of fine dining establishments, elegant French bistros, and picturesque cafés. Which makes the thought of cooking your own crepes at home a bit intimidating.

But at its core, a crepe is really just a very thin pancake, either folded or rolled up (the origin of the word crêpe is the Latin word crispus, which means curled) before serving.

Making your own crepes really is as quick, simple, and fun as whipping up a batch of Sunday morning flapjacks. In fact, these strawberry crepes are one of my all time favorite brunch recipes.

And, these Snickerdoodle Crepes bring an extra serving of fun by combining the classic flavors of the beloved (and fun to say!)snickerdoodle cookie with old-fashioned crepes.

You will love how the light and fluffy cream cheese filling pairs perfectly with cinnamon and sugar. Just like the famous cookie!

Snickerdoodle Crepes served on a blue plate next to a yellow print napkin and silver spoon

Why are they called Snickerdoodles?

The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a based on the German word schneckennudel, meaning "snail noodles", because the appearance of the cookie is similar in color to that of a traditional sweet roll called schnecken.

But, it is also possible that the name is simply a nonsense word with no particular meaning, other than serving as a fun and whimsical cookie name.

3 Tips for Making This Snickerdoodle Crepes!

When making this Snickerdoodle Crepes Recipe, follow these 3 tips to make they come out perfect every time:

Tip #1: Make sure your batter is smooth. Thinner is better when it comes to crepes, and a silky smooth batter makes it easy to pour and spread out in the pan. We recommend using a blender to ensure the batter is fully mixed.

Tip #2: Using the right pan will ensure your crepes turn out just right, and while any good quality non-stick pan can work, purchasing a crepe pan can help you achieve that perfect flip with no sticking.

Tip #3: Don't flip it too early. Wait until the edges are starting to brown, and the surface no longer looks shiny before you try and flip your crepe. Flipping too early can result in sticking or tearing.

How to Make Snickerdoodle Crepes

Put all of the ingredients for the crepe batter into a blender. That includes flour, milk, eggs, oil, vanilla extract, sugar, cinnamon, and salt. Blend until the batter is very smooth.

top-down view of the batter for the snickerdoodle crepes recipe inside a blender pitcher

Heat a non-stick pan or a crepe pan over medium low on stove. Spray with non-stick cooking spray.

Pour batter into pan, about ¾ cup for an 8-inch pan. Pick up pan from the burner and tilt to spread the batter around the bottom of the pan. Moving it in a circular tilting fashion will spread the batter out evenly. Batter should go to the ends of the bottom part of the pan.

close-up of a crepe cooking in a silver pan

When the top is noticeably cooked, flip the crepe to lightly brown the other side.

Repeat the process to cook the remaining crepes, setting finished crepes on plate with parchment paper between them to prevent sticking.

For the filling, cream together cream cheese and powdered sugar. Fold in granulated sugar and cinnamon, and stir to combine.

the snickerdoodle crepes recipe cream cheese filling mixture ingredients in a white bowl sitting on a wood table

Spread the cream cheese filling over the crepe. Then either roll up the crepe or fold in in half to serve.

one folded crepe and one flat crepe with cream cheese filling spread on it sitting on a wood table top

Finish with a sprinkle of cinnamon, sugar, and a dollop of whipped cream. Enjoy!

More Crepe Recipes to try

If you love these strawberry crepes, be sure to check out these other delicious crepe recipes:

Recipe

Snickerdoodle Crepes Recipe

Yield Servings 6 crepes
Prep Prep Time 10 mins
Cook Cook Time 10 mins
Total Total Time 20 mins

Ingredients

Crepes:

1 ½ cups milk
3 eggs
2 tablespoons vegetable oil
1 ½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ cup sugar
1 teaspoon cinnamon
⅛ teaspoon salt

Filling:

8 ounces cream cheese
½ cup powdered sugar

Topping:

1 teaspoon granulated sugar
½ teaspoon cinnamon

Instructions

1
Combine all of the crepe ingredients in a blender - milk, eggs, oil, vanilla, flour, sugar, cinnamon, and salt. Blend until smooth.
2
Heat non-stick pan over medium low on stove. Spray with non-stick cooking spray.
3
Pour batter into pan, about ¾ cup for an 8-inch pan. Pick up pan from the burner and tilt to spread the batter around the bottom of the pan. Moving it in a circular tilting fashion will spread the batter out evenly. Batter should go to the ends of the bottom part of the pan.
4
When the top is noticeably cooked, flip the crepe to lightly brown the other side.
5
Repeat process to cook the remaining crepes, setting finished crepes on plate with parchment paper between them to prevent sticking.
6
For the filling, cream together the cream cheese and powdered sugar. Add in the granulated sugar and cinnamon and fold gently to combine.
7
Spread filling over the crepe and either fold or roll up to serve.