Cinnamon Roll Crepes

Cinnamon Roll Crepes

There is a Nun Study by Dr. David A. Snowdon.  It assessed cognitive aging and concluded that a positive emotional outlook early in life can help people live longer.  “The study showed that nuns who expressed more positive emotions in their autobiographies lived significantly longer -- in some cases 10 years longer -- than those expressing fewer positive emotions.” (New York Times, 5/7/2001).  The premise is similar to Shawn Achorand his study of happiness and the benefits of positive psychology.  Shawn encourages us to take a gratitude challenge: for 21 days, write down 3 things that you are grateful for (and you can’t repeat anything) so that means 63 things that you are grateful for.  For me, the first five would be pretty easy: family, health, friends, food, and shelter.  I have made it (sort of) through day 2, but the next 58 would require more creative stretching and a heightened awareness of just how many positive things there are to be grateful for.  

I got it!  #6 – pre-made crepes.  I am grateful that someone else makes these dainty, fragile little rounds of yumminess.  On to day 3….

Wandering through the newly opened Central Market by our house, I spotted some pre-made Belgian crepes in the freezer section.  Délicieuse! (I had to look that up – it is supposed to mean delicious in French.)  Whether you prefer (or your grocery has pre-made) French or Belgian crepes, this Bobby Flay recipe is a winner.  Even David would add cinnamon roll crepes to his gratitude list.

#7 - I am grateful to you for going on this culinary exploration with me.

Happy birthday (yesterday) Aunt Chris (#8)!!

Ingredients:

Cinnamon (Rum) Sauce:

• 4 tablespoons unsalted butter
• 1/2 cup light brown sugar 
• 2 tablespoons dark rum, optional
• 1/2 teaspoon ground cinnamon

Crepe Filling:

• 8 ounces cream cheese, at room temperature
• 1/4 cup cold heavy cream 
• 2 tablespoons confectioners' sugar, plus more for dusting 
• 1 teaspoon vanilla extract 

Note: half this amount filled 7 crepes

For the cinnamon (rum) sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, rum (optional) and cinnamon and cook, stirring occasionally, until the sugar melts. Stir in 2 tablespoons water and cook a few more minutes. Set aside and keep warm.

For the filling: Combine the cream cheese, cream, confectioners' sugar, vanilla and orange zest in a stand mixer with a whisk attachment and whisk until light and fluffy.

To assemble: Place a crepe on a flat surface with the browner side down. Smear 3 to 4 tablespoons filling across the crepe slightly off center and a few inches from the bottom (facing you), fold the bottom up over the filling and then roll the crepe tightly. Place seam-side down on a plate or platter and repeat with the remaining crepes and filling. Spoon the sauce over the crepes and dust with confectioners'. Serve immediately.