Description
Delight in these festive Christmas Tree Crepes topped with a flavorful gingerbread spice whipped cream. Light, thin sweet crepes are folded and layered to mimic a Christmas tree shape, adorned with fresh berries and dusted with powdered sugar for a perfect holiday breakfast treat.
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 (see notes for mix)
Instructions
- Prepare Crepe Batter: In a large bowl, whisk together the flour and eggs until mostly combined. Gradually add the milk and water in ¼ cup increments, whisking thoroughly after each addition to create a smooth batter. Stir in salt, sugar, melted butter, vanilla, and almond extract until fully combined.
- Cook Crepes: Heat a lightly oiled crepe pan or medium frying pan over medium-high heat. Pour ¼ cup of batter into the pan, tilting to spread evenly thin. Cook for 2 minutes until the bottom browns lightly and surface turns matte, then flip carefully and cook the other side for 1 minute. Transfer crepe to a plate and repeat with remaining batter.
- Make Gingerbread Spiced Whipped Cream: In a medium bowl, beat the heavy cream on high speed until medium peaks form. Add powdered sugar, vanilla extract, almond extract, and gingerbread spice. Mix just until incorporated and refrigerate until serving.
- Assemble Christmas Tree Crepes: Drizzle each crepe with Nutella if desired, fold in half, then into quarters to form a quarter circle. Layer folded crepes slightly offset on a plate to resemble a tree. Gently lift the top flap of each crepe and spoon gingerbread spiced whipped cream inside. Garnish with raspberries and blueberries, and dust with powdered sugar.
- Serve Variations: Alternatively, serve crepes hot with Nutella, fresh sliced bananas, strawberries, raspberries, jams, or apple pie filling and sweetened whipped cream as preferred.
Notes
- To make your own gingerbread spice mix, combine 2 tablespoons cinnamon, 2 tablespoons ground ginger, 2 teaspoons ground allspice, ½ teaspoon nutmeg, and ¼ teaspoon ground cloves. Store in an airtight container for up to 1 year.
- If only making gingerbread spice for this recipe, mix ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon allspice, a pinch of nutmeg, and a smidgen of ground cloves.
- A dash is approximately ⅛ teaspoon, a pinch is 1/16 teaspoon, and a smidgen is 1/32 teaspoon; approximate if needed.
- Use a non-stick pan or crepe pan to prevent sticking and allow for easy flipping of crepes.
- Ensure the batter is smooth and lump-free for the best crepe texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
