These gingerbread crepes with ginger cranberry compote are the perfect winter dessert. Full of fluffy vanilla mascarpone filling and ready in under an hour!
Until this summer when I made buckwheat crepes with strawberry rhubarb compote I had never made crepes. I always thought they would be super complicated to make and they wouldn’t be worth the time. Well, I was wrong. I said it then and I’ll say it again – crepes are better than pancakes. PLUS you can stuff them full of vanilla bean mascarpone filling, then put more filling on top and then top it all off with a flavor packed ginger cranberry compote.
Basically they’re heaven.
Now because it’s almost Christmas I totally went for the whole gingerbread feel for these crepes. Plus, because I make every meal based on how it will look in photography, I decided it had to have cranberries on top. I needed a punch of color to brighten up these pictures and add a bit of “christmastime” flair.
Oh and before I forget I need to tell you all about my handy dandy Anolon Advanced Umber 9.5 inch crepe pan that I used to pull this entire dish together. Now I know you’re probably thinking “no I don’t want to buy a crepe pan” but stop thinking that! It seriously made making these crepes a breeze. The pan was lightweight enough to easily pick up and swirl the batter but heavy duty enough to stand up to my giant bowl of crepe batter. Seriously I knocked out my crepes in less than 15 minutes. I would like to think that it might be some sort of speed crepe making record but I don’t want to brag.
Now just remember – if you can make pancakes you can make crepes. PLUS they are perfectly acceptable to eat room temperature so you don’t have to do that awkward “rush to get everything done at the same time so its all piping hot” routine. Make your batter and while it resting start the cranberries and filling. Then while the cranberries are cooling you can make the crepes and then throw it all together and boom dessert…or breakfast.
Get the full Gingerbread Crepes with Ginger Cranberry Compote recipe on Anolon!
Disclosure: This recipe was sponsored by Anolon. As always all opinions and thoughts are 100% my own.