|Nutritional Guidelines (per serving)|
|Servings: 15 crepes (serves 5)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 19g||96%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These beautiful, festive crepes make a joyous Christmas morning breakfast. They are stuffed with cream cheese filling and served with a generous helping of homemade cranberry jam. The cranberries are tart and sweet and the candied ginger adds a delicious flavor. We recommend sprinkling some powdered sugar all over them for some added sweetness.
- For the Crepes
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons butter (melted)
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon butter (for coating the pan)
- 1 tablespoon butter (melted, for brushing the crepes)
- For the Filling
- 1 (8-ounce) package of cream cheese (softened)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- For the Jam
- 2 cups whole cranberries (fresh or frozen)
- 2/3 cup sugar
- 1 teaspoon orange zest
- 1 tablespoon candied ginger (chopped)
- 2/3 cup water
- Optional: powdered sugar (for dusting)
Gather the ingredients.
In a blender, combine the eggs, milk, water, flour, melted butter, sugar, and vanilla. Blend until completely combined. Place the mixture in the refrigerator and let it sit for at least an hour, so that the bubbles can settle and you can prevent tears from forming when cooking the crepes.
When you're ready to make the crepes, mix together the softened cream cheese, powdered sugar, and vanilla until completely combined. Set aside as you prepare the crepes.
Heat a 9-inch non-stick pan or cast iron griddle on medium-high heat. Grease the pan with butter. Pour about 1/8 of a cup of batter onto the pan and swirl to coat.
Cook for about 30 seconds and then carefully lift the edges of the crepe with a spatula and flip. Cook for another 10 to 20 seconds and remove from the pan.
Place on a plate and brush with melted butter.
Repeat until you have used all of the batter. Stack each crepe on top of the next crepe, buttering each one after you have stacked it. Place the crepes in a 200 F oven to keep warm while you prepare the cranberry jam, if you are using the crepes immediately.
In a small saucepan, combine the cranberries, sugar, orange zest, candied ginger, and water.
Heat on medium for about 10 to 15 minutes, stirring frequently until the cranberries have softened and the jam has thickened. Turn the heat to a low simmer while you assemble the crepes.
Spread 2 tablespoons of the cream cheese filling onto each crepe.
Roll the crepes and place on plates for serving.
Top each serving with a portion of the cranberry jam and sprinkle with powdered sugar.
Serve immediately and enjoy!
- The best part about this recipe is that the crepes can be made ahead of time, frozen and then thawed as needed. Simply let the crepes completely cool after you stack them (and slather them with butter) and place them in a freezer bag. Then place on a flat surface in the freezer to await your crepe cravings. When it's time to thaw them, place them on the counter and allow them to come to room temperature. After that, just place them in a 200 F oven to warm. Then remove them and carefully peel them apart.