Description
Delight in festive Christmas Tree Crepes with a delicate gingerbread spice whipped cream. These sweet crêpes are thin, tender, and layered with spiced whipped cream and fresh berries, making a perfect holiday breakfast or dessert with a French touch.
Ingredients
Scale
Sweet Crêpes
- 2 cups all-purpose flour (250g)
- 4 large eggs
- 1 cup milk
- 1 cup water
- ½ teaspoon salt
- 4 teaspoons granulated sugar
- 4 Tablespoons salted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional)
Gingerbread Spiced Whipped Cream
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon gingerbread spice
Instructions
- Mix Batter: In a large bowl, whisk flour and eggs together until mostly combined. Slowly add milk and water in ¼ cup increments, whisking thoroughly each time to achieve a smooth batter. Stir in salt, sugar, melted butter, vanilla, and almond extract.
- Heat Pan: Heat a lightly oiled crêpe pan or medium frying pan over medium-high heat.
- Cook Crêpes: Pour ¼ cup batter into pan, swirling to cover in a thin layer. Cook for 2 minutes until bottom barely browns and surface turns matte. Flip carefully and cook an additional 1 minute. Transfer crepe to plate and repeat until all batter is used.
- Prepare Gingerbread Whipped Cream: Beat heavy cream on high speed until medium peaks form. Add powdered sugar, vanilla, almond extract, and gingerbread spice. Mix to incorporate and refrigerate until serving.
- Assemble Christmas Trees: Drizzle each crepe with Nutella if desired, fold in half, then in fourths to form a quarter circle. Layer crepes slightly offset on plate, gently lifting top flaps and spooning whipped cream inside. Top with raspberries and blueberries, dust with powdered sugar, and serve.
- Alternate Serving: Serve crepes hot with Nutella, fresh fruit, jams, apple pie filling, or sweetened whipped cream as preferred.
Notes
- To make your own gingerbread spice, combine 2 tablespoons cinnamon, 2 tablespoons ground ginger, 2 teaspoons ground allspice, ½ teaspoon nutmeg, and ¼ teaspoon ground cloves. Store airtight for up to 1 year.
- If making just enough gingerbread spice for this recipe, use ½ teaspoon each of cinnamon and ginger, ¼ teaspoon allspice, a pinch of nutmeg, and a smidgen of ground cloves.
- A dash is about ⅛ teaspoon, a pinch 1/16 teaspoon, and a smidgen 1/32 teaspoon, so eyeball spice quantities as needed.
- Use a non-stick skillet or crêpe pan for best results to prevent sticking.
- Folding crepes carefully prevents tears and helps create the Christmas tree effect.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
