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. 

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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


  1. 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.
  2. Allow the batter to rest minimum 1 hour but ideally overnight.
  3. Combine the apple cider and 1 cup of sugar in a medium sauce pan and heat until the sugar dissolves.
  4. Add the cranberries and reduce to a simmer. Cook over gentle heat until the cranberries start to pop.
  5. Remove from the heat and allow to cool gently.
  6. Combine the softened butter, cinnamon, 2 T sugar, and pinch of salt to make a compound butter.
  7. Mince the candied ginger.
  8. In a small frying pan ladle the batter 3 T at a time to make the crepes.
  9. Allow to cook through, flip, and then remove from the heat.
  10. Fill the crepes with the cinnamon sugar and fold into quarters.
  11. Transfer the filled crepes to a baking sheet and rewarm at 350F for 10 minutes
  12. Transfer to a serving platter, top with the poached cranberries, the minced ginger, and serve.