Gingerbread Crepes with Speculoos Cream Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • For the crepes:
  • 2 large eggs
  • ¾ cup milk
  • 6 tablespoons water
  • 1 cup flour
  • 3 tablespoons melted butter
  • ¼ cup brown sugar
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon kosher salt
  • For the filling:
  • ¾ cup speculoos spread (cookie butter)
  • ¾ cup cream cheese, at room temperature
  • For cooking and assembly:
  • Cranberry sauce
  • Powdered sugar
  • Butter, for coating the pan
Instructions
  1. Combine all the crepe ingredients in a blender. Pulse until just combined. Place the crepe batter in the fridge and chill for at least 20 minutes or up to overnight. The batter will thin.
  2. While batter is chilling, stir together speculoos spread and cream cheese. Set aside until ready to use (keep in refrigerator if chilling batter for a longer period).
  3. Heat a 10-inch non-stick pan over medium to medium-high heat. Brush some butter on the bottom to coat the pan. Pour about ¼ cup of batter onto the pan and swirl to spread evenly. Cook until set up and lightly browning in spots, then flip and cook on the other side. Continue cooking, stacking cooked crepes on a plate.
  4. Fill cooked crepes with about 2 tablespoons of filling, then roll crepes up to assemble. Dust with powdered sugar and top with cranberry sauce.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/gingerbread-crepes-with-speculoos-cream-cheese/