Cinnamon Cream Cheese Filling Recipes

Steps:

• For the crepes: Combine the milk, flour, granulated sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the cinnamon rum sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, rum 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.
• Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• 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, dust with confectioners' sugar and scatter some orange zest on top. Serve immediately.

Steps:

• Whip up cream cheese to help soften.
• Add brown sugar, sugar and cinnamon.
• Remember you can add less or more until you get that certain taste you are looking for.
• Whip together and store in a sealable container for storage in the fridge.

Steps:

• Place a 12-cup muffin tin on the middle rack in the oven and preheat the oven to 400 degrees F.
• Add the eggs and granulated sugar to a blender jar and mix on medium speed until light yellow. Add the 1 cup warmed milk and blend. Add the flour, cinnamon, and salt and blend until smooth.
• Use a pastry brush to grease the hot muffin tin generously with the melted butter. Add any remaining butter to the batter and pulse to blend. Pour the batter into the warmed muffin tin, filling the muffin cups about three-quarters full. Bake until the popovers are golden, about 20 minutes. (Do NOT open the oven door!) Turn off the oven, keep the oven door closed, and continue to bake the popovers until golden brown, 10 to 15 minutes.
• Meanwhile, in a small bowl, whisk the cream cheese with the confectioners' sugar and the remaining 2 tablespoons milk until smooth. Remove the popovers from the oven. Use the tip of a paring knife to poke a tiny slit at the top of each popover (this will allow steam to escape, and will keep your popovers from getting soggy). Brush the popovers with the glaze and serve warm.