Ingredients 

• 2 egg  
• 1 tsp cinnamon
• 1/2 cup sugar          
• 1 1/2 cups all purpose flour
• 1 cup buttermilk
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted
• sugar, for sprinkling

Instructions

1. In a medium bowl, whisk together eggs, buttermilk and vanilla extract. Add sugar.
2. In a separate bowl, sift together cinnamon, flour and baking powder. Whisk into buttermilk mixture and stir in melted butter. If too thick, add more buttermilk until a pourable consistency. Allow batter to sit 10-15 minutes before making.
3. Heat a flat, non-stick pan over medium heat for 5 minutes. Grease lightly with oil or spray and pour about 2 oz of batter into the center of the pan. These crêpes will be thicker than usual crêpes. Cook for about 2-3 minutes, until edges brown. Lift crêpe gently with a spatula and flip over. Cook for 1 minute and remove from heat.

 To Assemble

1. Sprinkle surface of crêpe with sugar and roll into a cigar shape. Repeat with remaining batter. Crêpes can be made ahead of time and warmed in the microwave. They also freeze very well.
2. Set in the center. Take pans out of water cool and refridgerate over night.