We are big fans of crepes over here, and they are consistently the breakfast my kids request for any special occasion or for fun weekend brunches. This gingerbread speculoos version is a new favorite for us, and will definitely become part of our holiday food traditions.
If you don’t have any cranberry sauce on hand or don’t want to make a batch, a tart raspberry jam would also do the trick to balance out the filling. If you are in a rush, you can skip the step of chilling, but I have found that even a short chilling period makes cooking the crepes easier with less tearing while flipping them.
Gingerbread Crepes with Speculoos Cream Cheese
Prep time
Cook time
Total time
Serves: 8-10
Ingredients
- For the crepes:
- 2 large eggs
- ¾ cup milk
- 6 tablespoons water
- 1 cup flour
- 3 tablespoons melted butter
- ¼ cup brown sugar
- 2 tablespoons molasses
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon kosher salt
- For the filling:
- ¾ cup speculoos spread (cookie butter)
- ¾ cup cream cheese, at room temperature
- For cooking and assembly:
- Cranberry sauce
- Powdered sugar
- Butter, for coating the pan
Instructions
- Combine all the crepe ingredients in a blender. Pulse until just combined. Place the crepe batter in the fridge and chill for at least 20 minutes or up to overnight. The batter will thin.
- While batter is chilling, stir together speculoos spread and cream cheese. Set aside until ready to use (keep in refrigerator if chilling batter for a longer period).
- Heat a 10-inch non-stick pan over medium to medium-high heat. Brush some butter on the bottom to coat the pan. Pour about ¼ cup of batter onto the pan and swirl to spread evenly. Cook until set up and lightly browning in spots, then flip and cook on the other side. Continue cooking, stacking cooked crepes on a plate.
- Fill cooked crepes with about 2 tablespoons of filling, then roll crepes up to assemble. Dust with powdered sugar and top with cranberry sauce.
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