Gingerbread cookies are perfect for later on in the day, but what about for breakfast?

Howsabout these delicious Gingerbread Crepes, the recipe of the month from Macrina Bakery?

Here's the intro and recipe from their newsletter:

Jeanine Riss, one of our former chefs created these crêpes for a special Christmas Eve brunch at our café. They were a big hit, selling out earlier than expected. Jeanine found it best to prepare and fill the crêpes one day in advance. That way all she had to do in the morning was prepare the compote and syrup and reheat the crêpes before serving.

For the crêpes:
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1-1/3 cups whole milk
2 eggs
2 tablespoons molasses
3 tablespoons unsalted butter, melted
Canola oil

For the citron ricotta filling:
2 cups ricotta cheese
1/2 cup granulated sugar
1/2 cup candied citron*
1 teaspoon freshly grated orange zest

For the cranberry compote:
2 cups fresh cranberries
1/2 cup water
3/4 cup granulated sugar
1 tablespoon freshly grated orange zest
2 tablespoons unsalted butter

For the vanilla syrup:
1 cup pure maple syrup
1vanilla bean

Powdered sugar

Preparing the crêpes:

Combine flour, sugar, ginger, cinnamon and cloves in a medium bowl. Toss together and set aside.
In a separate medium bowl combine milk, eggs, and molasses mixing together with a whisk. Slowly drizzle the milk mixture into the bowl of flour, whisking as you pour. When ingredients are fully combined, whisk in 1 tablespoon of the melted butter. Cover bowl with plastic wrap and place in the refrigerator for 2 hours.

Heat a small (7-inch) nonstick sauté pan over medium heat and brush with a little canola oil. Ladle in just enough crêpe batter to eventually cover the bottom of the pan, about 2 tablespoons. Lift and tilt the pan to spread out the batter more quickly. Cook until edges start to turn brown, about 1 minute, then flip the crêpe over with a spatula and cook the other side. Transfer finished crêpe to a large plate and cover with a piece of parchment paper. Repeat with the rest of the batter, placing paper between each crêpe as you finish. You should have 8 crêpes.

Preparing the citron ricotta filling and assembling the crêpes:

Combine ricotta cheese, sugar, candied citron, and orange zest in a medium bowl mixing well with a wooden spoon.
Line a rimmed baking sheet with parchment paper.
Lay the crêpe out on a work surface and scoop equal portions of citron filling into the center of each crêpe. Roll each of the crépes into a log and place them seam sides down, on the prepared baking sheet. Brush tops with the remaining melted butter. (It may be necessary to reheat the butter.)
At this point the crêpes can be wrapped with plastic wrap and stored in the refrigerator overnight. If you are ready to eat, move on to the next step.

Preparing the cranberry compote:

Combine cranberries, water, sugar, and orange zest in a medium saucepan. Cook over medium heat until cranberries begin to burst, 5 to 7 minutes. Remove pan from heat and drop in butter, stirring until butter is melted and evenly distributed. Set aside.

Preparing the vanilla syrup:

Pour maple syrup into a medium saucepan. Cut vanilla bean in half lengthwise and using the tip of a sharp knife, scrape the seeds out of each half and add them to the pan.
Drop opened bean pods into the syrup for extra flavor and simmer over low heat for 10 to 15 minutes. Remove bean pods and set aside.

Finishing the crêpes:

Preheat oven to 350°F.
Place baking sheet of crêpes on center rack of oven and bake for 10 minutes. Crêpes will be heated through and golden brown on the edges.
While crêpes are baking, reheat the cranberry compote and the vanilla syrup.
Place 2 crêpes in the center of each plate and top with a generous scoop of compote. Drizzle warm syrup around the edges of the crêpes, and garnish the plate with a little powder sugar. Serve while still warm.