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Gingerbread Crepes With Cranberry Compote

Indulge in these delightful Gingerbread Crepes with Cranberry Compote, perfect for a festive breakfast or dessert. The warm, spiced crepes are beautifully complemented by the tangy cranberry compote, making every bite a holiday treat.

77% would make again

Under 30 minutes

Gingerbread Crepes With Cranberry Compote

Under 30 minutes


for 8 crepes

Cranberry Sauce

  • 3 cups frozen cranberries (390 g), or fresh
  • 1 cup sugar (200 g)
  • 1 cup orange juice (240 mL)
  • orange, zested (about 2 tablespoons)

Orange Ginger Whipped Cream

  • ½ cup heavy cream (120 mL), cold
  • 2 tablespoons powdered sugar
  • 1 orange, zested, (about 1 tablespoon)
  • ½ teaspoon freshly grated ginger
  • 1 pinch kosher salt

Gingerbread Crepes

  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 cup all purpose flour (125 g)
  • 1 ½ cups milk (360 mL)
  • 1 tablespoon granulated sugar
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • 2 tablespoons molasses
  • ½ teaspoon vanilla extract
  • unsalted butter, for greasing
  • freshly grated nutmeg, for garnish (optional)

Nutrition Info

  • Calories 407
  • Fat 11g
  • Carbs 76g
  • Fiber 7g
  • Sugar 57g
  • Protein 5g

Estimated values based on one serving size.

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the crepes with Mocha Frappuccinos.
  7. Enjoy!
Gingerbread Crepes With Cranberry Compote