In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, and a pinch of salt. Next, add 2 eggs, 1 cup of whole milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Mix until the batter is smooth and free of lumps. Let the crepe batter rest for about 15 minutes at room temperature to enhance its texture.

In a separate bowl, combine 2 tablespoons of melted butter, 1/4 cup of brown sugar, 1 tablespoon of ground cinnamon, and a pinch of salt. Mix well until the ingredients form a smooth paste.

Preheat a non-stick skillet over medium heat for a couple of minutes until hot. Lightly coat the skillet with a bit of melted butter.

Pour about 1/4 cup of the crepe batter into the pan, tilting it quickly to cover the bottom with a thin, even layer. Spiral the cinnamon blend on top of the crepe batter. Cook for about 1-2 minutes until the edges start to lift and the center appears set, then carefully flip to cook the other side for an additional 1 minute.

In a medium bowl, beat together 4 ounces of cream cheese, 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth and creamy. Adjust the milk as needed.

Once cooked, remove the crepes from the skillet and stack them on a plate. Drizzle the warm cream cheese glaze generously over the top of each crepe.