Wintry Cranberry-Stuffed Crepes

Wintry Cranberry-Stuffed Crepes


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With these seasonal crepes you can enjoy the cranberry goodness with each bite. Breakfast will be held to a new standard with these delicious crepes.

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Serving Size / Yield

2 servings


  • 1 C. all-purpose flour
  • 1/4 C. confectioners' sugar
  • 2 eggs
  • 1 C. milk
  • 3 Tbs. butter, melted
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 C. butter
  • 1/4 C. packed brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 C. half and half cream
  • 2 1/2 C. cranberries
  • 1 1/2 C. whipped heavy cream
  • 1 pinch ground cinnamon

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Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt and beat until smooth and clump free.  Heat a lightly greased 6-inch skillet and add about 3 tablespoons batter.

Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turns and browns the other side. Repeat process with remaining batter, grease skillet as needed.

Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the cranberries at a time to skillet; cook for 2-3 minute. Remove from heat and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.


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