Gingerbread crepes are warm, spiced, and far too good to save for the holidays. Thin and tender with molasses and cozy spices, they get drizzled with a rich espresso chocolate sauce that pulls everything together. They feel special but come together fast.
Spiced Crepes with Espresso Chocolate Sauce
- Warm gingerbread spice from molasses, ginger, cinnamon, and cloves
- Thin, tender crepes that cook in under a minute each
- A silky espresso chocolate sauce poured over the top
- Just as good for breakfast as it is for dessert
The batter blends up in a food processor, so there are no lumps to fuss over. These work any month of the year, no holiday required.
Let the batter rest a few minutes before cooking; it helps the crepes turn out smoother and more tender.
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Why You’ll Love These Gingerbread Crepes
- The spice is warm and balanced, with molasses giving deep, cozy flavor
- Each crepe is thin and soft, with delicate lacy edges
- These gingerbread crepes work as a fancy dessert or a slow weekend breakfast, so they earn their place all year
Ingredient Notes
Here is what each ingredient does. The exact measurements in the recipe card below cover the full list, so this is just a guide to help you understand the recipe.
- Flour, milk, and eggs form the base of a classic thin crepe batter
- Molasses brings that signature deep gingerbread color and flavor
- Cinnamon, ginger, nutmeg, and cloves give the warm, spiced taste
- Melted butter in the batter keeps the crepes tender and easy to flip
- Semi-sweet chocolate and light cream make the rich, pourable sauce
- Espresso powder deepens the chocolate without making it taste like coffee
For equipment you need a blender or food processor for the batter, a large skillet for cooking, and a small saucepan for the sauce. A thin spatula makes flipping easier.
How to Make Gingerbread Crepes
Making gingerbread crepes is quick once the batter is blended. The trick is a hot pan and a thin, even pour. Here is the flow.
- Blend all the crepe ingredients, except the butter for cooking, until fairly smooth; do not over process
- Heat a large skillet over medium high heat and coat it with butter
- Pour in just enough batter to thinly coat the pan, swirling to spread it
- Cook each crepe for about 30 seconds per side, then stack them on a plate
- Melt the chocolate, cream, and espresso powder over low heat until silky, then pour over the crepes
This recipe makes about 8 servings worth of crepes, and you can easily halve it for a smaller batch. The cooked crepes hold for a few hours, so you can make them ahead and warm them gently before serving.
Storage Options
These crepes store nicely, which makes them great for getting ahead. Cool them fully before stacking and storing.
- Refrigerate cooked crepes, stacked and wrapped, for up to 3 days
- Freeze them with parchment between each crepe for up to 2 months
- Store the espresso chocolate sauce separately and reheat gently for up to 5 days
Variations & Substitutions
These crepes are a blank canvas with a gingerbread twist. Fill or top them however you like.
- Drizzle with maple syrup instead of chocolate sauce for a breakfast version
- Fill them with a sweetened cream cheese mixture and roll them up
- Spread a little chocolate hazelnut spread inside for an easy treat
- Leave out the espresso powder if you prefer a plain chocolate sauce
What to Serve with Gingerbread Crepes
These gingerbread crepes pair well with simple, cozy sides. A few easy additions turn them into a full spread.
- A dusting of powdered sugar and a dollop of whipped cream
- Fresh berries or sliced bananas for a little brightness
- A warm drink on the side, like this cozy peppermint hot chocolate mix
- If you want more spice on the table, set out a basket of bakery style gingerbread muffins too
A few quick questions tend to come up, so here are the answers before you start cooking.
Frequently Asked Questions
Can I make gingerbread crepes ahead of time?
Yes. Cook them, cool them fully, then stack and refrigerate for up to 3 days. Warm them gently before serving with the sauce.
Will the espresso powder make them taste like coffee?
No. The espresso powder just deepens the chocolate flavor. You get a richer sauce without an obvious coffee taste.
Why is my first crepe always uneven?
The first crepe is usually a tester while the pan finds the right temperature. Adjust the heat and the rest will cook evenly.
Can I serve these for breakfast?
Absolutely. Skip the chocolate sauce and drizzle them with maple syrup, or fill them with cream cheese for a morning treat.
There is no reason to wait for a holiday to enjoy these. The warm spice and silky chocolate sauce make them feel special on any ordinary day. Blend up a batch and treat yourself.
Gingerbread Crepes with Espresso Chocolate Sauce
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Ingredients
- 2 cups flour
- 1¾ cup milk
- 4 eggs
- ⅓ cup molasses
- 4 Tbsp butter melted
- 3 Tbsp sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp powdered ginger
- 1 tsp salt
- ¼ tsp nutmeg
- ¼ tsp cloves
- 3 Tbsp butter for cooking crepes
- 10 oz semi-sweet chocolate
- 1¼ cup light cream
- 1 Tbsp espresso powder see notes
Instructions
- Combine all crepe ingredients except the 3 Tbsp butter for cooking crepes. Process in a food processor or blender until it comes together and is fairly smooth. Don’t over process.
- Heat a large skillet over medium-high heat and coat pan with butter. Pour in just enough batter to coat pan. Cook crepes for thirty seconds on each side. Pile crepes onto a plate and prepare sauce…
- In a saucepan over low heat, melt together the chocolate, cream and espresso powder. Heat until silken. Pour over cooked crepes and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good morning Melanie. You a morning person? Maybe? I think not although you have written about days where you are up and at ’em before the dawn that seems to be a rare occurrence. However, these gingerbread crepes could be the magic charm that does the trick. They look and sound wonderful and I bet they smell marvelous while they are cooking and taste great. I can’t wait to try these babies out.
Yup! Smells better than any Yankee Candle out there!
WOW Melanie – these crepes look amazing! I love the combination of flavors!
Thanks Martha!
Oh my… These sound fabulous! Maybe not for 4th of July, but I might make them for holiday company!
Ok, so maybe the 4th is pushing it, but I really would eat them year round!!
I feel like all holiday foods should be acceptable all year haha. Love these!
Ha! Agreed.
I am a sucker for anything gingerbread/molasses. And started cooking in the 70’s when crepes were all the rage, so I’m all over this recipe. (Also just bought a jar of Stonewall Kitchen’s Chocolate Caramel Sea Salt sauce so might try that, instead.) However, quick question: does “serves 8” mean 8 crepes or 16 (2 per person)?
Great question Laurie. It makes about 16 crepes if made with an 8″ pan.
I seriously almost just asked if there was a butter at the supermarket labeled “butter for cooking crepes.” Then I read the recipe and realized you wrote it that way so people didn’t mix it into the batter. It’s not even early, but at least I can blame pregnancy brain!
These look amazing! I’ll definitely be trying them!
Lol, I can see how that would be confusing to anyone, pregnant or not.
These look soooo delicious! Love them. I’m one of those sad people who starts planning for Christmas about now so the holiday season is plenty long enough for me to enjoy these things
Although I’m pretty sure I could eat these any time of year!
Well, you’ll be happy then because I have lots of holiday recipes to share in the coming weeks for people who like to prepare just like you!
Holy calories, when I’m trying to lose weight. You’re killing me here!
I will not look at that picture. I will not look at that picture. Must resist the urge. (Drooling)
I know, right? Lots-o-calories in this recipe. But by God are they worth it.
Oh…my…goodness!!!
I second that OMG! So OMG worthy.
These look dessert-worthy. I love crepes and how they are just so lacy thin, ready for topping or sauce. I can really just have these as is.