These Crêpes with Cranberry Wine Sauce are festive and absolutely delicious. That’s the perfect recipe in case you’re craving for some crêpes during the holiday season.
Hello everyone! I hope you are doing well. So am I, thanks for asking. Indeed, I am utterly excited. Why? Because I am sharing with you this yummylicious recipe. Besides, crepes always make me happy. What about you?
Last year I already shared another Christmas crepe recipe – Christmas Crepes with Cranberry Sauce. My new variation is based on last year’s idea, but I think it’s even better because of the addition of wine and Cointreau. Do you see now why I am so excited?
Crêpes with Cranberry Wine Sauce
The cranberry sauce is perfectly luscious and festive, and it goes so well with crepes. It’s sweet and pleasantly tart; fresh but buttery and rich. Thanks to the addition of holiday spices like cinnamon, ginger, cardamom, nutmeg, and glove, the sauce is warming and cozy, too. The orange zest and Cointreau add the freshness while the brown sugar and honey – sweetness. And the use of wine and orange liquor? That’s basically a mulled wine sauce with cranberries. I used Rosé wine; however, you can use any wine of your choice. I would suggest wine with mild taste.
More Christmas Recipes with Cranberries
More Crepe Ideas for the Holiday Season
Looking for more crepe ideas? I’ve got them! They might not be all perfectly festive, but they would be perfect for the holiday season.
Christmas Crepes with Cranberry Sauce
Buckwheat Crêpes with Smoked Salmon
Crêpes With Creamy Mushroom Sauce
I hope you like these Crêpes with Cranberry Wine Sauce, and you will make it a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Crêpes with Cranberry Wine Sauce
3-4
servings30
minutes1
hour1-2
hoursThe crepe batter recipe would yield between 6 to 10 crepes, depending on the size of your pan and thickness of crepes.
I suggest 3-4 crepes per one person if you are serving them as a main dish (Example: brunch, breakfast). If you are serving it as a dessert after lunch or dinner, 1-2 crepes would be sufficient; please adjust the amount of batter in this case.
You also can have some cranberry sauce leftovers; refrigerate it and serve as a sweet cranberry sauce to your savoury dishes or as a topping / sauce for a cake, cottage cheese, granola bowl, etc.
Keep the screen of your device on
Ingredients
- Cranberry Wine Sauce
100 gr. butter
1/3 cup brown sugar
1/4 cup honey
4 to 4 1/2 cups (~400-450 gr.) of fresh or frozen cranberries
1 cup rose wine
1/2 tbsp. or more cinnamon
1/2 tbsp. ginger
1/2 tsp. cardamom
1/2 tsp. grated nutmeg
a small pinch of cloves
1 tbsp. orange zest
1 tsp. corn starch (optional)
1/4 cup Cointreau or other orange liquor
- Crepes
1 cup flour
1 cup lukewarm water
3/4 cup milk
1 tbsp. butter, melted
2 eggs
a good pinch of salt
1/4 tsp. icing sugar or granulated sugar
cooking spray/melted butter, for greasing
Sugared Cranberries, extra orange zest, and other garnishes as desired (optional)
Directions
- Crepes
- To make the batter, sift the flour and add the icing sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, melted butter. Let the batter stand at least 1 hour (preferably longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding some water or milk.
- 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. Flip and cook for another minute or so.
- Transfer to a plate and repeat with the remaining batter.
- Cranberry Wine Sauce
- In a meantime, in a separate large pan melt the butter along with the brown sugar and honey over low-high (or high-medium) heat; simmer for 2 minutes.
- Stir in the cranberries and simmer for about 5 minutes.
- Stir in the rose wine along with the spices and orange zest. Reduce the heat slightly, cover, and simmer for about 7 minutes. Try and adjust the sweetness and spices.
- The sauce is quite thick itself. But if you prefer it even thicker, you can use a little amount of corn starch. Just make a slurry by combining 1 tsp. of corn starch with about 1 tablespoon of wine or water then slowly add it to the cranberry sauce, whisking for a minute or so until combined.
- At the end, add the Cointreau. Cook for another 30 seconds then turn off the heat. Serve warm crepes with the sauce and other toppings of your choice. Enjoy!
I know I often call you the salad king, but your other title is the Crepe King. I’m glad to see a new crepe recipe out – it’s been a while! Alcohol makes everything better, and the sauce here sounds absolutely fantastic…perfect for the holiday season!!
Thank you from the Crepe King to the King of Coffee Cakes and Breads! :)
That cranberry wine sauce sounds and looks really special. You have some great crepe recipes on your blog, Ben.
Thanks, Angie!