Gingerbread Crepes With Cranberry Compote Recipe By Tasty

Steps:

• Preheat the oven to 425°F (225°C).
• In a small saucepan set over medium-low heat, add leftover cranberry sauce.
• Stir in the orange zest, lemon zest, and maple syrup.
• Season with a pinch of salt.
• Stir together and heat until warmed through.
• Remove the pan from the heat and set aside.
• In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
• Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
• Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
• Bake until puffed and golden around the edges, 18 to 22 minutes.
• Remove the Dutch baby from the oven and dust with Confectioners' sugar.
• Serve immediately with maple syrup, if desired.
• Enjoy!

Steps:

• In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
• In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 5 minutes.
• Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
• When the top begins to bubble, flip the pancake and cook until golden.
• Serve warm with maple syrup.
• Enjoy!

Steps:

• In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
• While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
• To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
• Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
• To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
• Serve.

Steps:

• In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
• Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
• Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
• Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
• In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
• Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
• Enjoy!