• Place flour, sugar, cinnamon, salt, milk, eggs, and melted butter in blender and process until smooth. Let mixture rest for at least 30 minutes (you can skip this if you're in a rush, but crepes may not be as tender). Alternatively, you can make the batter the day before and keep it in fridge overnight. If refrigerated overnight, let rest at room temperature for 30 minutes before using.
• Place a 7- or 8-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about 3 tablespoon batter in pan and gently tilt and swirl pan until batter evenly coats the bottom.
• Let cook for about 1 ½-2 minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate. Put crepes on plate and tent with foil to keep warm.
• Continue with remaining batter, adding a little butter to pan as necessary.
• Spread a thin layer of cinnamon sugar filling onto each crepe and roll up. Drizzle with icing before serving.

Cinnamon Sugar Filling

• In a medium bowl, mix together softened butter, brown sugar, cinnamon, and salt until well combined.

Vanilla Icing

• In a small bowl, whisk together confectioners' sugar, 2 tablespoon milk, vanilla, extract, and salt until well combined. If you want a thinner icing, add remaining milk ½ tablespoon at a time.