Pop the bubbly and invite friends over. These sweet, light, tangy, and Easy Orange Cranberry Crepes are the ultimate brunch creation. Combining a creamy filling with all of the crunch you crave in granola, this dish is packed with both an explosion of flavors and textures.
There's something special about crepes that can turn any meal into an event. Whether it's Savory Breakfast Crepes with sweet potatoes and ham or this granola topped confection, your friends and family will be going back for seconds. Combining the easy process of making crepe batter with the quick creamy filling, this is a dish you can whip up any day of the week.
Why You'll Love This Recipe
- Easy Ingredients - The crepe batter itself combines pantry staples like flour and milk with easy ingredients for the filling like cream cheese, cranberry jelly, and fresh orange juice.
- Quick Cooking - These thin pancakes only take a couple of minutes to cook up. The recipe is even easy to double and feed a crowd, coming together in no time.
- Make Ahead - You can make the filling ahead of time and keep it chilled. You can also make the crepe batter the night before or earlier in the day.
What Are Crepes?
Crepes are a wafer-thin pancake that is a Frech delicacy. There are both sweet crepes, and savory crepes called crêpes salée. The name crepe is derived from the Latin word crispa, the feminine word for cripus which means curled, wrinkled, having curly hair.
Sweet crepes are usually made with wheat flour while savory crepes are often made with buckwheat flour. Sweet crepes can be filled with anything from chocolate-hazelnut spread to flambeed oranges such as in Crepes Suzette. Savory crepes often have fillings like mushrooms, artichokes, spinach, or chicken.
The star of these Easy Orange Cranberry Crepes is the crunch of Grandy Organics Cranberry Orange Coconola. This crunchy granola is completely grain free, using the nutty, naturally sweet flavor of coconut as its base. Pumpkin seeds, cashews, sunflower seeds, plump dried cranberries, pecans, and sesame seeds bring all of the flavor and crunch.
- Cream Cheese - Combined with the cranberry jelly, creates a creamy and tangy filling for these crepes.
- Cranberry Jelly - This isn't just for your Thanksgiving turkey! Easily mixes in to the cream cheese for a tart yet sweet bite.
- Powdered Sugar - Quickly dissolves into the cranberry cream cheese mixture.
- Fresh Orange Juice/Zest - The orange juice brings flavor to the filling while the zest adds a sunny burst to the crepes themselves.
- Flour - Bob's Red Mill Gluten Free 1 to 1 Baking Flour is my go-to for both sweet and savory dishes. It makes it easy to measure for recipes that aren't traditionally written as gluten free without having to add any extra ingredients.
- Vanilla Extract - The higher the quality the vanilla, the more pronounced the flavor will be. This gives a lightly floral and sweet kiss to the crepes.
- Milk - Helps thin out the crepe batter, along with the water. This creates a thin, almost runny batter.
- Grandy Organics Cranberry Orange Coconola
How to Make Easy Orange Cranberry Crepes
If you can make pancakes, you can make crepes. The batter itself comes together completely effortlessly and these thin pancakes cook up in no time.
Time needed: 30 minutes.
Delicate French crepes are filling with a creamy and tangy orange-cranberry cream cheese and topped with a crunchy orange cranberry granola with a true brunch treat.
Add your room temperature cream cheese, orange juice, powdered sugar, and cranberry jelly to a bowl and mix it to fully combine.
Add all of the ingredients for the crepes to a bowl and mix to combine. Make sure that your don't over mix.
Place a nonstick pan or crepe pan on medium heat and spray it with nonstick baking spray. Add half a cup of the batter to the hot pan. Swirl it around so it coats the entire bottom of the pan.
Let the first side cook for a couple of minutes until the edges start to become golden brown. Carefully flip it and cook the second side another minute or two until golden brown. Repeat with the remaining batter, stacking up the crepes on a plate.
Add a couple of tablespoons of the filling to the crepe and spread it out. Fold it into a triangle. Top your crepes with the choconola and enjoy!
This recipe was made with gluten free flour and dairy free milk and cream cheese. However, you can make the same recipe with regular all purpose flour and/or full dairy milk and cream cheese. The measurements will be the same.
To make these crepes, or any crepe recipe, you will want to use either a nonstick pan, or a crepe pan. This will make it easy to flip these thing, quick cooking pancakes without damaging them.
The cream cheese filling can be made ahead of time. Just keep it stored in an airtight container and refrigerator and it will last for up to a week. Allow it to come to room temperature before being spread onto the crepes.
Leftover crepes can also be refrigerated. Place a paper towel between each one and store them in a plastic bag, flat. They will last for up to five days.
Top Tip for Easy Orange Cranberry Crepes
When mixing together your orange cranberry filling for the crepes, whether you're using dairy free cream cheese or regular cream cheese, make sure that you allow it to come to room temperature first. This will allow it to come together and create that silky smooth texture.
Easy Orange Cranberry Crepes
- 2 mixing bowls
- 1 nonstick pan
- 1 Spatula
Orange Cranberry Filling
- 16 oz cream cheese, room temperature
- 1 cup cranberry jelly
- 1 cup powdered sugar
- 1 tbsp orange juice
- 2 cups 1.1 Gluten Free flour
- 2 tsp vanilla extract
- zest of 1 orange
- pinch of salt
- 2 tsp sugar
- 1 cup milk
- 1 cup water
- 3 eggs
- Add all of the ingredients for your filling to a bowl. Mix until smooth and creamy. Set aside.
- Add all of the ingredients for your crepes to a bowl and mix until just combined.
- Heat a nonstick pan on medium heat. Add non stick spray.
- Add half a cup of the batter to the pan and swirl around, coating the entire bottom.
- Allow the first side to cook for a couple of minutes or until the edges are becoming golden.
- Flip and cook the second side another couple of minutes until golden brown. Continue with the remaining batter.
- Add a couple of tablespoons of the cream cheese filling to a crepe and spread it out. Fold the crepe. Repeat with remaining crepes.
- Tose serve, top with the coconola.
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