Crepes with Poached Cranberries
These crepes can be made and filled with the cinnamon sugar and rewarmed just before serving then topped with the cranberries and ginger.
Ingredients
1 3/4 cup whole milk
2 T butter, melted
3 eggs
1 cup all purpose flour
1/8 tsp salt
1 lb cranberries
1 cup sugar
1 cup apple cider
4 oz butter
1 tsp cinnamon
2 T sugar
pinch of salt
1/4 cup candied ginger
Method
- Blend the milk, melted butter, eggs, flour, and 1/8 tsp salt either in a blender or with a whisk to make a thinish batter.
- Allow the batter to rest minimum 1 hour but ideally overnight.
- Combine the apple cider and 1 cup of sugar in a medium sauce pan and heat until the sugar dissolves.
- Add the cranberries and reduce to a simmer. Cook over gentle heat until the cranberries start to pop.
- Remove from the heat and allow to cool gently.
- Combine the softened butter, cinnamon, 2 T sugar, and pinch of salt to make a compound butter.
- Mince the candied ginger.
- In a small frying pan ladle the batter 3 T at a time to make the crepes.
- Allow to cook through, flip, and then remove from the heat.
- Fill the crepes with the cinnamon sugar and fold into quarters.
- Transfer the filled crepes to a baking sheet and rewarm at 350F for 10 minutes
- Transfer to a serving platter, top with the poached cranberries, the minced ginger, and serve.
