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Very Merry Cranberry Christmas Crepes Recipe

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3.9 from 15 reviews

Delight in these festive Very Merry Cranberry Christmas Crepes featuring thin, buttery crepes filled with a creamy sweetened cream cheese filling and topped with a tangy homemade cranberry jam. Perfect for holiday brunch or a special breakfast treat, these crepes can also be made ahead, frozen, and reheated for convenience.

Ingredients

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 extract
  • 1 teaspoon butter (for coating the pan)
  • 1 tablespoon butter, melted (for brushing the crepes)

For the Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

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)

Instructions

  1. Prepare the Crepe Batter: In a blender, combine the eggs, milk, water, flour, melted butter, sugar, and vanilla extract. Blend until fully incorporated into a smooth batter. Refrigerate the batter for at least one hour to allow bubbles to settle, which helps prevent tearing when cooking crepes.
  2. Make the Cream Cheese Filling: While the batter is chilling, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
  3. Cook the Crepes: Heat a 9-inch non-stick or cast iron pan over medium-high heat and lightly grease with butter. Pour about 1/8 cup of batter into the pan and swirl to evenly coat the surface. Cook for about 30 seconds until edges start to lift, then gently flip with a spatula. Cook an additional 10 to 20 seconds. Remove the crepe and place on a plate, brushing lightly with melted butter. Repeat until all batter is used, stacking crepes and buttering each one as you go. Keep the crepes warm in a 200°F oven if using immediately.
  4. Prepare Cranberry Jam: In a small saucepan, combine cranberries, sugar, orange zest, chopped candied ginger, and water. Cook over medium heat, stirring frequently, for 10 to 15 minutes until cranberries soften and the mixture thickens into jam. Reduce heat to low to keep warm while assembling crepes.
  5. Assemble the Crepes: Spread about 2 tablespoons of the cream cheese filling onto each warm crepe. Roll the crepe and place it on a serving plate.
  6. Serve: Spoon a generous amount of the warm cranberry jam over each rolled crepe and dust lightly with powdered sugar if desired. Serve immediately and enjoy your festive breakfast treat.
  7. Make Ahead Tip: To freeze, cool stacked buttered crepes completely, place in a freezer bag on a flat surface, and freeze. Thaw at room temperature and warm in a 200°F oven before peeling apart and assembling.

Notes

  • The resting time for the batter is essential to achieve tender crepes and avoid tears.
  • Using a non-stick or cast iron pan is ideal for easy flipping and cooking.
  • The cranberry jam can be made ahead and stored in the refrigerator for up to 3 days.
  • Crepes can be frozen after cooking and buttering; thaw and warm before assembling for convenience.
  • Adjust sugar amounts based on taste preference, especially for the jam.
  • Optional powdered sugar dusting adds a festive touch before serving.

Find it online: https://bitezly.com/very-merry-cranberry-christmas-crepes-recipe/