
These Crêpes with Cranberry Orange Sauce are an easy but elegant and festive dessert for your holiday celebration. Light and airy crepes coated in a luscious, buttery, and boozy sauce, this recipe is a fun dessert for adults.
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Hello, folks – how are you doing?
Depending on when you are reading this post – I hope you all have a wonderful holiday break or I hope you had an amazing holiday season!
Yes, that’s right. As the year is coming to an end, I decided to share my last recipe for the season, so I have more time to enjoy the time. By the way, this was the last recipe before my camera broke (it is still being fixed). Literally. I took a few shots with Daisy, and a few seconds later the shatter stopped working. Perhaps, the camera was overwhelmed by Daisy’s beauty haha! (I mean, she is extra gorgeous and bossy in these pictures, isn’t she?!)
Anyway, I think these Crêpes with Cranberry Orange Sauce are a lovely way to wrap the holiday season up. And for you – to make them for your holiday celebrations. They are that good, I promise.
Crêpes with Cranberry Orange Sauce
If you are familiar with the famous Crêpes Suzette, the idea is pretty much based on this classic sauce. It is a luscious, buttery, and ultimately rich sauce. The sauce for Crêpes Suzette is made of caramelized sugar and butter, orange (or tangerine) juice, zest, and Grand Marnier, triple sec or similar orange-infused liqueur. Here I have elevated the idea and used a combination of orange and cranberries. These flavours scream: “Holidays”!
Certainly, this recipe requires some time, but you can still enjoy it during the holidays by making its elements in advance. You can absolutely make crepes up to 3 days in advance – they will stay fresh in the refrigerator. Furthermore, you can make the sauce a few days ahead. So, on the day of serving, you will need less than 15 minutes to preheat the sauce and heat the folded crepes in it for a few minutes, until warmed through. And voila – you can enjoy an impressive recipe without spending too much of your time during the holiday.
More Dessert Crêpe Recipes
Looking for more festive crêpe ideas? Please make sure to check this list.
Crêpes Suzette (Crepes with Orange Liqueur Sauce)
Crêpes with Cranberry Wine Sauce
Christmas Crepes with Cranberry Sauce
Savoury Crêpe Recipes
Looking for a savory holiday recipe? Here we go:
Crêpes with leftover Turkey, Chestnuts and Cranberries
Crêpes with Butternut Squash, Ham and Chestnuts
I hope you like these crêpes, and you will give them a try. If you make this recipe, let me know in this post or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.
Cheers!




Crêpes with Cranberry Orange Sauce
Course: Dessert4-6
servings10
minutes1
hour30-60
minutesThese Crêpes with Cranberry Orange Sauce are an easy but elegant and festive dessert for your holiday celebration. Light and airy crepes coated in a luscious, buttery, and boozy sauce, this recipe is a fun dessert for adults.
This yields about 10-12 crepes, I would suggest 2-3 crepes per person.
Ingredients
- Crêpes:
1 cup (120 gr.) all-purpose flour
2/3 cup (160 ml.) lukewarm water
1 cup (240 ml.) whole milk
2 large eggs
2 tbsp. butter (30 gr.), melted plus more for greasing
a good pinch (~1/8 tsp.) of salt
1/2 tsp. (2.5 gr.) granulated sugar
- Cranberry Orange Sauce:
1/2 cup (113 gr.) unsalted butter
1/2 cup (120 ml.) fresh orange juice – two medium oranges
1 and 1/2 tbsp. grated orange zest
2/3 cup (about 185 gr.) cranberry sauce (I used homemade Cointreau Cranberry Sauce)
4 tbsp. (about 45 gr.) light brown sugar
a small pinch of salt
1/2 to 2/3 cup (120 – 160 ml.) of orange liqueur such as Cointreau or Grand Marnier
- For Assembling:
fresh cranberries, orange zest, sprigs of rosemary, dehydrated oranges
Directions
- Crêpes:
- To make the batter, sift the flour and add the sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs and melted butter and whisk well.
- Let the batter stand at least 30 minutes (preferably 1 hour or longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a little of water or milk.
- Pro tip: the skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
- Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned.
- Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter.
- Cranberry Orange Sauce:
- In a meantime, in a large skillet, bring the orange sauce, orange zest, orange juice, butter, salt, and sugar to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and let it simmer for about 5 minutes, allowing to thicken a bit.
- Stir in orange liqueur (start with about 100 ml.). Simmer, stirring occasionally, until syrupy, about 10-12 minutes. Then add the remaining triple sec (20 to 60 ml.) – or even a bit extra. Keep the sauce simmer for a few minutes.
- Reduce the heat enough to just keep the sauce warm.
- Assembling:
- Once cooked, add all of the folded crepes to orange sauce. Cook over medium-low heat, undisturbed, until warmed through, about 3 minutes. Try (be careful – it is super hot!) and add a few splashes (yes, more!) of orange liqueur more, if desired.
- Garnish as desired and serve immediately, spooning additional sauce over crepes. Enjoy!
- Refrigerate any leftover crepes in an airtight storage container for up to 3 days. To reheat, gently rewarm crepes in a skillet on the stovetop over medium-low heat for a few minutes; you may also want to add a splash of orange juice or liqueur.

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Oh man, never too late for crepes! So pinning for some birthdays on the horizon….
Davorka recently posted…Banana Soup
Wow, Ben these Crêpes look amazing, and that Cranberry Orange Sauce sounds so decadent! I am so sorry to hear that your camera broke – I hope you are able to get it fixed soon or Santa brought you a new camera this holiday season… I always LOVE your photos, they are so well styled and then those with Daisy just make my heart melt as much as my stomach rumbles… happy New Year, Ben!
Shashi recently posted…Turkey Chili Recipe
Ben, these crepes look amazing! Wow.
Wishing you a very Happy New Year! Looking forward to all your posts in 2025.
The festive flair of these Crepes with Cranberry Orange Sauce is simply irresistible! Combining the elegance of Crepes Suzette with the vibrant, tangy twist of cranberries, this dessert feels like the perfect holiday indulgence.
Raymund recently posted…High-Altitude Culinary Methods from Tradition to Today
What a beautiful and festive take on an old favourite! My cousin, with whom we spend Christmas Eve, specifically asked me to make crêpes for dessert. I wish I had seen this recipe but better late than never. Truth be told we were all just too full to have dessert but boy, what a winner this would have been.
Eva Taylor recently posted…Gluten Free Sticky Date Cake with Date “Caramel” Sauce
Wow! Extremely impressive and love the flavors ! Best wishes for a Merry Christmas and good luck with the camera.
I love cranberry and orange together, Ben. It’s such a wonderful combination at this time of year. These crêpes look incredible — I really like them for dessert as they are so light.
David Scott Allen recently posted…Cut-Out Sugar Cookies with Royal Icing
Sorry to read your camera broke and yes Daisy does look extremely bossy in your pictures, ha ha! Love these festive crepes with cranberry orange sauce. I know you said these are a great festive dessert Ben, but I’d love to wake up to these on Christmas Day for breakfast! Anyway, hope you have an amazing Christmas and wishing you all the best for New Year too!
Neil recently posted…Best Leftover Turkey Recipes
My dad made us crepes most Saturday mornings growing up. Despite making them hundreds of times, we never once thought to add a cranberry orange sauce. Gamechanger. I just shared this recipe with my dad. He is going to die and go to heaven when he tries this.
Hello!
Thank you so much – I hope your dad loves this recipe.
Happy holidays!
Ben | Havocinthekitchen recently posted…Crêpes with Cranberry Orange Sauce
My mom loved to make crepes! It was always a special weekend breakfast and they were gobbled up as fast as they came out of the pan. This holiday version is calling my name!
Such a beautifully festive crepe, Ben! Sorry to hear your camera broke — hopefully it’s repaired soon! Happy Holidays!
The Crepe King is back at it! What a fun idea to put a cranberry spin on this classic crepe recipe. Very festive for the season! I hope your camera gets fixed soon, and I hope you and your family have a wonderful and relaxing holiday. See you in 2025!
David @ Spiced recently posted…Chocolate Mocha Cake
i do love a fine thin crepe! Not into those heavy pancakes. so this sounds perfect. as does the sauce! Merry festives to you.
cheers
sherry
Meow, Daisy :-) I hope that you had something else rather than the human food. I know, the crepes are so festive and tempting, but you can’t have them.
angiesrecipes recently posted…Poppy Seed Cake with Pistachios
Any prognosis on your camera? And Daisy does look very much in charge of the crepes.
Tandy (Lavender and Lime) recently posted…Quick Pickled Red Onions
She is definitely giving a look!!! She’s such a pretty kitty. These crepes are beautiful, and I know they taste wonderful. Hope you get your camera back soon!