Whole Wheat Gingerbread Crepes with Maple Roasted Cranberries
DIY Gingerbread Spice Mix
December 12, 2016
Peppermint Mocha Shake
December 22, 2016
These Whole Wheat Gingerbread Crepes with Maple Roasted Cranberries are a healthy and quick breakfast perfect for Christmas morning!
So the gingerbread kick continues! When coming up with this oh so yummy Whole Wheat Gingerbread Crepe recipe I was initially going for pancakes but let’s be real it’s been done before and my initial recipe was super runny and made the pancake flat and not so appealing. Crepes on the other hand are a runny batter and are thin, perfect for filling and topping with ingredients.
Crepes are one of my favorite weekend breakfasts because believe it or not they are easier to make and taste oh so good! Simply add all ingredients to a blender, blend together then cook. And cooking time for each crepe is only about 20 seconds! Super simple and delicious.To add that gingerbread flavor I added my DIY Gingerbread Spice Mix and molasses to a basic crepe recipe plus switched out all-purpose flour for white whole wheat flour for more fiber and vitamins. 
I topped these Whole Wheat Gingerbread Pancakes with Maple Roasted Cranberries and vanilla siggi’s and some powdered sugar to make it look like snow. The cranberries give the dish a nice tartness and added antioxidants while the siggi’s yogurt adds some sweetness and protein. Then to top it all off, drizzle on some maple syrup.
For a quick morning breakfast, I suggest making the Maple Roasted Cranberries ahead of time. That way breakfast prep is only 5 minutes and cooking time only 10 minutes!
Make your own DIY Gingerbread Spice Mix to make baking and enjoying the flavor of gingerbread easy all season long!
- CREPES
- 1 cup white whole wheat flour
- 1 cup low fat milk (or milk alternative)
- 2 eggs
- 2 teaspoons gingerbread spice
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- MAPLE ROASTED CRANBERRIES
- 12 ounce package of fresh cranberries
- 1 tablespoon canola oil
- 1 tablespoon maple syrup
- CREPES
- In a blender add all ingredients; flour, milk, eggs, gingerbread spice, molasses and vanilla extract. Blend until smooth.
- In a small non-stick saute pan on medium heat add about ¼ cup of crepe mixture. Swirl to evenly coat the bottom of the pan. Cook for 10-12 second or until crepe no longer looks wet on top, flip and cook for about 3-5 seconds on the other side. Repeat with remaining mixture. Makes about 8 crepes.
- MAPLE ROASTED CRANBERRIES (can be made ahead of time)
- Pre-heat oven to 400 degrees.
- In a bowl mix together cranberries with canola oil and maple syrup. Then evenly spread out cranberries on a baking sheet with sides.
- Bake for 15 minutes, mixing halfway in between baking to prevent the cranberries form burning/sticking.
- Let cool for 10-15 minutes. Remove from pan and enjoy or store in air tight container.
