Homemade Strawberry Salsa Crepes with Cinnamon Roll Syrup

This is the simple recipe I use when I’m in the mood for some buttery delicate crepes. They’re absolutely amazing stuffed with strawberry salsa and cinnamon roll syrup!

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When I have kids and then eventually train them to be my personal assistants in the kitchen… I will be requesting these crepes for my mother’s day breakfast in bed. Isn’t that a good plan?? I mean just imagine eating these crepes in bed with a tall glass of (no-pulp) orange juice and Kathy Lee & Hoda in the background.

Just add in some yoga to counteract the crepes and you are looking at my perfect morning.

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A while back we made these Nutella berry granola crepes with maple butter and these banana’s foster dessert crepes. Naturally we have made many variations of toppings since then. But out of them all.. this combination of the sweet strawberries paired with the cinnamon roll syrup takes the cake.

Sweet, warming, and comforting – everything a perfect breakfast should be.

Homemade Strawberry Salsa Crepes with Cinnamon Roll Syrup

This is the simple recipe I use when I’m in the mood for some buttery delicate crepes. They’re absolutely amazing stuffed with strawberry salsa and cinnamon roll syrup!

Ingredients:

For the Strawberry Salsa:

1 quart strawberries

2 Tablespoons powdered sugar

For the cinnamon roll syrup:

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 3/4 teaspoon ground cinnamon
  • 1 (5 ounce) can evaporated milk

For the crepes:

  • 1 cup all-purpose flour
  • Pinch salt
  • 1 egg
  • 1 egg yolk
  • 2 1/2 cups milk (or up to 1/2 cup more)
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract

Directions:

To make strawberry salsa:

  • Wash, de-stem, and finely chop (almost mince) strawberries. Transfer to a medium bowl and stir in powdered sugar. Cover and refrigerate until ready to use.

To make cinnamon roll syrup:

  • Combine the sugar, corn syrup, water, and cinnamon in a medium saucepan. Bring to a boil over medium heat and stir for 2 minutes. Remove from heat, let cool for about 5 minutes, and slowly stir in evaporated milk. Set aside.

To make the crepes:

  • Into a large bowl, sift together flour and salt. In a small bowl or liquid measuring cup, whisk together egg, egg yolk, and 2 cups milk. Pour milk mixture slowly into flour mixture and fold in. Fold in the melted butter and vanilla extract. Stir until smooth and combined.
  • The batter should be the consistency of heavy cream. If not, add up to 1/2 cup more milk.
  • Spray a 6-inch skillet with nonstick spray and heat over medium-high heat. When skillet is hot, pour 1/3 cup batter to the center of skillet and tip/swirl skillet in a circular motion to spread batter into an even thin layer. Cook until the edges of the crepe start to peel off the sides of the pan. Flip and cook until the bottom is golden brown. Transfer to a plate and repeat with remaining batter.
  • Spoon desired amount of strawberry salsa onto each crepe and fold or roll. Drizzle with cinnamon syrup and serve immediately.
  • **Store leftover cinnamon in an airtight container at room