Christmas Crepes With Orange Cream and Cranberry Sauce
This Christmas Crepe recipe is here to make your holiday season a little sweeter! With a luscious orange cream and cream cheese filling and cranberry sauce, these Christmas Crepes are the ultimate festive treat—perfect for breakfast, brunch, or dessert.
Equipment
Ingredients
- 200 g plain flour all-purpose flour
- 2 eggs medium
- 600 ml milk
- butter for frying
For The Filling:
- 120 g cream cheese
- 1 tablespoon icing sugar powdered sugar
- 1 orange all zest + 1 tablespoon juice
- 200 ml double cream whipping cream
- 12 tablespoon cranberry sauce
- extra orange zest and icing sugar to top
Instructions
Make the Crepes
- Place the flour in a large mixing bowl. Make a well in the middle.
- Crack the eggs into the well, and using a balloon whisk, start whisking the eggs grabbing a little bit of flour from around the edges.
- Gradually pour in the milk, whisking continuously, until you have a smooth thin batter.
- Cover the batter and leave it to rest at room temperature for 20-30 minutes.
- After resting, stir the batter again.
- Lightly grease the bottom of a non-stick frying pan (or crepe pan) and heat it over medium heat.
- Pour a ladleful of the crepe batter into the pan and distribute it across the base by moving the pan in a circular motion.
- Cook the crepe on the first side for 60-70 seconds, or until the edges start coming away from the pan and turn slightly crispy.
- Flip the crepe and cook on the second side for 30–60 seconds. Note that the first crepe is very likely to turn out right!
- Repeat with the rest of the batter, stacking the cooked crepes in the oven preheated to the lowest setting.
The Filling
- To make the filling, beat the cream cheese and icing sugar until combined.
- Add the orange juice and zest and beat again to combine.
- Finally, pour in the cream and beat the mixture to soft peaks.
Assemble
- Spread the cranberry sauce on one quarter of the crepe, then spoon the cream onto another quarter and fold the crepe into a rectangle. Or you may roll the crepes into tubes, if you prefer.
- Dust the tops with more icing sugar and extra orange zest if you wish.
Video
Notes
TOP TIPS:
- If your crepe pan is known to stick, stir in 2 tablespoon of melted butter to the batter. Extra fat in the pancake batter will prevent the crepes from sticking to the bottom of the pan.
- If you like LOTS of cream filling, you may want to double the filling ingredient quantities.
- Make sure your crepes are lukewarm or at room temperature before spreading the cream filling, otherwise it will melt. If you want your crepes hot, we suggest serving the orange cream on the side.
Nutrition
Calories: 212kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 58mgSodium: 69mgPotassium: 168mgFiber: 1gSugar: 10gVitamin A: 557IUVitamin C: 6mgCalcium: 101mgIron: 1mg
Tried this recipe?Let us know how it was!