Ingredients
Gingerbread Crepes:
- 1 cup white whole wheat flour
- 1 cup whole milk
- 2 large eggs
- 1/4 cup dark brown sugar
- 2 tablespoons melted butter
- 2 tablespoons molasses
- 2 tablespoons cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla bean paste
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground ginger
Mascarpone Filling:
- 8 ounces mascarpone cheese
- 2 tablespoons dark brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste
Cranberry Compote:
- 2 cups fresh cranberries
- 1/2 cup orange juice, (or water)
- 1/3 cup dark brown sugar
- 1 tablespoon grated fresh ginger
Directions
- For the gingerbread crepes: Add all ingredients to a blender and blend until combined and smooth. Let sit for 30 minutes.
- While your mixture sites start your filling and compote.
- Stir your mixture after resting and if it looks too thick thin it out slightly with a little water. The mixture should be thinner than pancake batter but thicker than water.
- Heat your Circulon Elementum 14" Frying Pan over medium high heat and pour in ¼ cup crepe batter and swirl the pan to allow the batter to spread all around the pan.
- Let it cook until the crepe appears dry on the top – about 45 seconds. Flip and cook on the other side until it’s lightly browned.
- Continue cooking until all the crepe batter has been used.
- Spread a thin layer of mascarpone filling onto one side of the crepe and roll up. Top with a little more filling and then top with cranberry compote.
- For the mascarpone filling: Add all ingredients to the bowl of an electric mixer and blend until combined and fluffy – about 1 minute.
- For the cranberry compote: In a small skillet add all ingredients and cook over medium high heat until the cranberries start to pop. Using your spatula to smash the berries as they begin to soften. Cook until the mixture is thick like jam. Remove from the heat and let cool.
