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Candied Cranberry Crepes

strawberryandcream
Add a little tart zing to the perfect breakfast-in-bed crepes! Candied cranberries add a pop of flavor and juiciness to these delicate and buttery crepes.
Prep Time 25 mins
Cook Time 30 mins
Time for Cranberries to Dry 1 hr
Total Time 1 hr 55 mins
Course Breakfast
Cuisine French
Servings 12 crepes

Ingredients
  

Candied Cranberries

  • cups fresh cranberries
  • ½ cup water
  • 1 cup sugar

Betty Crocker's Crepes

  • cups all-purpose flour
  • 1 Tbsp granulated sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 cups milk or non-dairy milk
  • ½ tsp vanilla extract
  • 2 large eggs
  • 2 Tbsp butter
  • 1 cup yogurt or non-dairy yogurt of your preference
  • 1 banana, sliced

Instructions
 

Candied Cranberries

  • Rinse and dry the cranberries.
  • In a small sauce pan, add ½ cup water and ½ cup of the sugar. Bring to a simmer on medium heat.
    Stir in the cranberries to fully coat them.
  • Drain the cranberries from the syrup.
    Note: you can reserve the syrup for drizzling on top of your crepes!
    Spread out the cranberries on a baking sheet to dry for at least one hour, or overnight.
  • Roll the cranberries in the remaining ½ cup of sugar. Set aside to add in the crepes.

Betty Crocker's Crepes

  • In mixing bowl, whisk together the flour, sugar, baking powder and salt.
  • Beat in the milk (or non-dairy milk), vanilla and eggs until the batter is smooth.
  • Find a non-stick skillet that is the size of the crepes you'd like to make.
    With the skillet on medium heat, melt the butter.
    Pour the melted butter from the skillet into the batter and return the skillet to the stove top.
    Mix in the melted butter to the batter.
  • Take a paper towel and fold it into a square. Rub a flat end of the square inside the skillet, to mop up the remaining melted butter. In between each crepe, wipe the skillet with this buttered paper towel, to re-coat the skillet with a little butter and to remove any bits of batter remaining from the previous crepe.
  • Using a ¼ measuring cup (for 6 to 8 inch crepes) or a ⅓ measuring cup (for 9 to 10 inch crepes), measure out the batter and pour it into the skillet with one hand, while tilting the skillet in a large circle off the stove top with the other hand, to get the crepe batter spread out as thin and evenly as possible.*
    *See blog for YouTube link for further instructions.
  • After about a minute or two once the crepe looks golden brown, use a thin spatula to flip it over. Cook on the other side for another minute or two until it is also golden brown. Repeat until you've used up all the batter, wiping the skillet with your buttered paper towel in between each crepe.
    Stack each crepe as it is finished on a plate with wax paper between each one and keep them covered under a kitchen towel until they're ready to be assembled.
    To assemble these candied cranberry crepes, Lay one crepe on a plate. Spread a few dollops of yogurt in the center and layer on some fresh banana slices and a small handful of the candied cranberries. Fold the crepe in half, then roll it up. Voila!
Keyword Betty Crocker recipe, breakfast in bed, brunch, candied cranberries, cranberries fruit, cranberry, crepe batter, crepe filling, fresh crepes, simple crepe batter