Gingerbread Crêpes

Do you love gingerbread – the quintessential Christmas flavour? And what about crêpes? What about combining these two things together then? These Gingerbread Crêpes with a luscious cream cheese sauce are soooo good!

Hello everyone – I hope you are doing well (And you are excited about the approaching weekend.) As I’ve been quite busy lately (not related to holidays), I am going to keep it short and sweet this time again.

I know the days for many of you are getting busies, and you are probably looking for some easy holiday recipes. However, I would like you to offer these Gingerbread Crêpes because they are UTTERLY GOOD. Yes, they require quite some time, but you will be definitely awarded for your effort.

Make This Recipe Ahead

Indeed, you can make the crepes and sauce few days in advance (Keep them both refrigerated.) On the day of serving remove the sauce at least 1 hour prior to allow it to reach room temperature and soften (Alternatively, you can use a microwave.) And preheat the crepes in a microwave just before serving. Such an easy way to enjoy a lazy brunch on a Christmas morning, isn’t it?

Gingerbread Crêpes

The crepes themselves are wonderful; they are soft and with a lovely aroma of molasses and warming spices. They do smell and taste just like gingerbread! And this easy cream cheese sauce with white chocolate and Cointreau is ridiculously luscious and irresistible. I mean, you would probably enjoy it without any crepes! And if you have some sauce leftovers, keep it refrigerated for up to a week and enjoy as another sweet type of dip serving with cookies or over your oatmeal or pancakes.

More Gingerbread Ideas

Christmas Gingerbread Tiramisu

Gingerbread Cocktail

Homemade Gingerbread Cream Liquor

Gingerbread Cheesecake

Gingerbread Thumbprint Cookies

I hope you like these Gingerbread Crêpes, 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!

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Gingerbread Crêpes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Author’s Recipes, Festive Christmas Desserts, Boozy Desserts and TreatsCuisine: Author’s Recipes

Servings

3-5

servings

Prep time

30

minutes

Cooking time

30

minutes

Resting / cooling time

2

hours

Do you love gingerbread – the quintessential Christmas flavour? And what about crêpes? What about combining these two things together then? These Gingerbread Crêpes with a luscious cream cheese sauce are soooo good!

If you are serving this as a separate meal (breakfast or brunch), you can plate 2-4 crepes per serving. If you are serving this right after a lunch or dinner as a dessert, 2 crepes per serving would be enough.

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Ingredients

• Gingerbread Crepes (Yields: 8-10 crepes)

• 1 cup all-purpose flour

• 1 cup lukewarm water

• 2/3 cup milk

• 2 tbsp. butter, melted and slightly cooled

• 2-3 tbsp. fancy molasses

• 1/2 tbsp. brown sugar

• 2 eggs

• about 1/4 tsp. salt

• 1/2 tbsp. ginger

• 1/2 to 1 tsp. cinnamon

• 1/4 tsp. ground nutmeg

• 1/8 tsp. tsp. cardamom

• a little pinch of clove and allspice each

• cooking oil or melted butter, for greasing

• Cream Cheese Sauce

• 1/2 cup whipping cream

• 150 gr. cream cheese

• 2 tbsp. honey

• ~30 gr. white chocolate, roughly chopped

• 2-3 tbsp. Cointreau or other Triple sec

• Gingerbread, white chocolate, orange zest or other toppings for garnish (optional)

Directions

• Gingerbread Crepes
• In a medium bowl sift the flour and add the brown sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Add the molasses, eggs, and melted butter, whisking. Lastly stir in the spices until well-incorporated.
• Chill the butter for at least one hour, preferably longer. Once the batter has been chilled, you will likely need to adjust its consistency by thickening them up (add 1-2 spoons of flour) or thinning them up (add a spoon or so of water/milk.)
• Grease the skillet and place it over high medium heat; it should be hot enough. The first crepe is a test one; you can again adjust the batter’s consistency as well as the heat.
• Add enough batter to thinly coat the base and tilt the pan to create an even thickness. It should take a minute or slightly longer to get the edges crisp and browned (The surface will be smooth and velvety). Flip and cook for another minute or so. Repeat with the remaining batter. Depending on size of your pan and thickness of the batter, you should get about 8 to 10 crepes.
• Cream Cheese Sauce
• In a small saucepan combine the cream, cream cheese, and honey over low-medium heat, stirring often, until well-blended and smooth. Stir in the white chocolate and heat for 30 seconds until just melted. Add the orange liquor and off heat. Try and adjust the flavour by adding more honey, white chocolate, or liquor. The sauce should be enough for about 10 crepes. Cool the sauce until room temperature.
• Serve warm crepes with the cooled sauce and garnish as desired. Enjoy!