Cranberry Crepes

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      Cranberry Crepes
      2 eggs
      3/4 cup milk
      1/2 cup water
      1 cup flour
      3 tbs butter, melted
      1/4 cup sugar
      1 tsp vanilla
      Butter, for coating the pan
      Butter, melted, for brushing the crepes
      Cream Cheese Filling:
      8-oz pkg of cream cheese, softened
      2 tbs powdered sugar
      1 tsp vanilla
      Cranberry Jam:
      2 cups whole cranberries, fresh or frozen
      2/3 cup sugar
      1 tsp orange zest
      1 tbs candied ginger, chopped
      2/3 cup water
      Powdered sugar, for dusting
      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 this will prevent tears from forming when cooking the crepes.
      When ready to make the crepes, combine the softened cream cheese, powdered sugar and vanilla, until completely combined. Set aside while making 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 sec and then carefully lift the edges of the crepe with a spatula and flip. Cook for another 10 to 20 sec and remove from the pan. Place on a plate and brush with melted butter.
      Repeat until all of the batter is used. Stack each crepe on top of the next crepe, buttering each one after stacking.
      Place the crepes in a 200° oven to keep warm while preparing the cranberry jam, if 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 min, stirring frequently until the cranberries have softened and the jam has thickened. Turn the heat to a low simmer while assembling the crepes.
      Spread 2 tbs of the cream cheese filling onto each crepe. Roll the crepes and place on plates for serving. Put 3 crepes on each plate. Top each serving with a portion of the cranberry jam and sprinkle with powdered sugar. Serve immediately! Makes about 15 crepes.
      2gwb921 smilie

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