Irish Crème Crepes with Cinnamon Vanilla Bean Whipped Cream

I come from a long line of Irish descendants. And to be honest, I have always been proud of that. It is my favorite blood line (don’t tell the Germans).
I love to celebrate St. Patty’s Day, and maybe it is only because I have great childhood memories of going to the St. Patty’s Day parade; they always had the best candy! However, my favorite treasure was from local bagel shop, Gibb’s Bagels. They always threw out, green bagels. I loved them! My sisters and I thought it was so cool. I’m not sure if we even ate the bagels, but I we loved them anyway.
I want to carry on some similar memories for my kids. I want them to remember something green that they ate on St. Patty’s Day, and I actually want them to eat it, not just think it’s cool.
Well, my kid’s favorite all time breakfast is crepes, so I thought this year it would be cool to make Irish Crème Crepes with a little green food coloring to start a tradition they will always remember. I made a little cinnamon vanilla bean whipped cream to garnish.
From my pot of gold to yours, luchair (delight, enjoy in Irish Gaelic)!

Irish Crème Crepes with Cinnamon Vanilla Bean Whipped Cream

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6

Irish Crème Crepes with Cinnamon Vanilla Bean Whipped Cream

A sweet crepe that can be served anytime of the day,garnish with cinnamon vanilla bean whipped cream to perfectly round out this dish.


  • 4 eggs, lightly beaten
  • 1 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 2-3 tablespoons Irish Crème Syrup
  • 1/8 teaspoon of green food coloring, optional


In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.

Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Kids review: I was worried that since this had Irish Crème in it they would turn their noses at it. Especially since I had them smell the syrup and they all gagged. LOL! But they loved them, I tripled the batch and not one was left (well there were actually 2, but I intentionally stuck them aside for my husband).


  1. says

    These sound great Sandra. I love crepes and I bet the Irish creme flavor is great. I will have to try this (maybe with out the food color since I don’t have kids to wow). Thanks for sharing on Great Idea Thursdays I’m featuring this.

  2. says

    Hi Sandra,
    What amazing crepes, we will just love this exciting dessert! Thank you so much for coming to the party today and sharing with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  3. says

    Your recipe is featured on Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen


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