Gingerbread Fruit Crepes

Ingredients:

Gingerbread Crepes:
1 cup flour
1 cup Organic Humboldt Creamery 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
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

Cream Cheese Filling:
8 ounces cream cheese
2 tablespoons dark brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla

Cranberry Filling:
2 cups fresh cranberries
1/2 cup orange juice
1/3 cup dark brown sugar
1/2 tablespoon grated fresh ginger

Directions:

Gingerbread Crepes: Place all ingredients in a blender and blend until smooth. Let rest for 30 minutes.

While your mixture is resting start mixing the fillings.
Cream Cheese Filling: In an electric mixer add all ingredients and blend until combined and fluffy, about 1 minute.

Cranberry Filling: In a small pot add all ingredients and cook over medium high heat until the cranberries start to pop. Use your spatula to smash the berries as they begin to soften. Cook the mixture until it is thick like jam. Remove from the heat and let cool.

After about 30 minutes, stir the crepe mixture. The mixture should be thinner than pancake batter but thicker than water.

Heat a medium sized pan over medium high heat and pour in ¼ cup crepe batter, swirl the pan to allow the batter to spread over the pan evenly.

Cook until the crepe appears dry on the top – about 45 seconds. Flip and cook on the other side until lightly browned.

Cook the remaining crepe batter until it has all been used.

Spread a thin layer of cream cheese filling onto one side, dollop cranberry filling on top of cream cheese filling and roll up the crepe. Top with a little more cream cheese filling and then top with a dollop of cranberry filling.