Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 20–25 minutes, or until the cranberries have broken down and the sauce has thickened significantly. Remove the pot from the heat and let cool until ready to use.
While the cranberry sauce is simmering, make the orange ginger whipped cream: Add the heavy cream, powdered sugar, orange zest, ginger, and salt to a medium bowl. Use an electric hand mixer on high speed to whip until soft peaks form, 2–3 minutes. Chill in the refrigerator until ready to use.
Make the gingerbread crepes: Add the eggs, melted butter, flour, milk, sugar, ginger, cinnamon, nutmeg, allspice, cloves, salt, molasses, and vanilla to a blender and blend until completely smooth, about 1 minute.
Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1–2 minutes, until the batter looks dry on top and the bottom side is golden brown. Flip and cook until golden brown on the other side, another 1–2 minutes. Transfer the crepe on a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
To assemble, spread a few tablespoons of cranberry sauce evenly over the crepe and gently roll up. Repeat with the remaining crepes and cranberry sauce. Top with the orange ginger whipped cream and garnish with freshly grated nutmeg, if desired.
Serve the crepes with Mocha Frappuccinos.
New Year, New You
Here’s everything you need for a more delicious 2021.