1packageready to use crepesI found my in the produce section at our local grocery store.
4ouncescream cheesesoftened
8ounceswhipped creamor cool whip if you're short on time
1/2cuppowdered sugarand extra for garnish
4Tablespoonsbutter
2/3cupbrown sugar
1teaspoonvanilla extract
1teaspooncinnamon
Instructions
Pull the crepes out of the refrigerator to become room temperature
Grab a medium size mixing bowl, and mix (with a hand mixer) the cream cheese, cool whip, and powdered sugar, until well blended. Set aside.
In a small saucepan, melt butter over low-med heat, and add brown sugar, vanilla, and cinnamon. Stirring constantly, simmer for 1 minute and remove from heat.
Lay one crepe flat on a plate, and add about two spoonfuls of the filling down the center of each crepe.
Roll the crepe-like you would a taco or burrito, and flip the crepe over to where the edges of the crepe are underneath to secure the crepe from rolling open.
Drizzle the cinnamon topping over the crepe, and sprinkle with powdered sugar.