Nothing quite says festive like a stack of delicate, buttery crepes shaped into Christmas trees, topped with a luscious gingerbread spiced whipped cream that fills your kitchen with holiday aromas. This Christmas Tree Crepes with Gingerbread Spiced Whipped Cream Recipe is a fun and flavorful way to bring cheer to your breakfast or brunch table!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Christmas Tree Crepes with Gingerbread Spiced Whipped Cream Recipe
- Top Tip
- How to Serve Christmas Tree Crepes with Gingerbread Spiced Whipped Cream Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Christmas Tree Crepes with Gingerbread Spiced Whipped Cream Recipe
Why You'll Love This Recipe
I absolutely adore making this recipe when the holidays roll around — it feels like a little celebration every time I pull these crepes out. Plus, the gingerbread spiced whipped cream? It’s just the right hit of warmth and sweetness that sends this over the top.
- Festive Presentation: The crepes fold into perfect little Christmas tree shapes, making your breakfast spread instantly magical.
- Flavor Explosion: The gingerbread spice in the whipped cream brings cozy holiday notes to each bite without overpowering the delicate crepes.
- Easy to Make: Despite looking fancy, these crepes come together with simple, pantry-friendly ingredients.
- Customizable Toppings: You can add berries, Nutella, powdered sugar, or whatever you love to make it your own festive treat.
Ingredients & Why They Work
This recipe balances simple ingredients for the crepes with a special whipped cream that’s spiced to perfection. The combination of extracts and spices brings warmth and depth that really define its Christmas spirit.
- All-purpose flour: The base for soft and tender crepes that hold their shape well.
- Eggs: They bind the batter and give it structure without making it heavy.
- Milk and water: Together they thin out the batter to the perfect consistency for thin, delicate crepes.
- Salt and granulated sugar: Just enough to balance flavor and sweetness without overwhelming.
- Salted butter: Adds richness and helps keep the crepes moist and flavorful.
- Vanilla and almond extracts: These subtle flavors lift the crepes and add a lovely aroma that pairs beautifully with the spices.
- Heavy whipping cream: The base for your whipped cream — it whips beautifully and holds the gingerbread spice well.
- Powdered sugar: For sweetness that blends smoothly into the whipped cream.
- Gingerbread spice: This warm, cozy blend is what makes this whipped cream uniquely festive and extra tasty.
Make It Your Way
I love switching up the fillings or toppings depending on what’s in season or what my family is craving. Feel free to experiment a little with flavors — it keeps breakfast fun!
- Variation: Sometimes I skip the almond extract for a purer vanilla flavor when I want a more classic taste — it’s just as delicious.
- Dietary tweak: You could easily swap milk for a dairy-free alternative and use coconut or oat cream to make this vegan-friendly.
- Add-ins: Sprinkle chopped nuts or a drizzle of caramel for some extra texture and flavor twists.
Step-by-Step: How I Make Christmas Tree Crepes with Gingerbread Spiced Whipped Cream Recipe
Step 1: Whisk the batter until silky smooth
Start by mixing the flour and eggs in a big bowl. It’ll feel like a thick dough at first, but take it slow and pour in the milk and water gradually. Whisking after each addition avoids lumps and keeps the batter silky. I always find that patience here pays off — a smooth batter means perfect thin crepes later.
Step 2: Cook the crepes gently
Heat your pan over medium-high heat and lightly oil it. Pour about ¼ cup of batter, tilting the pan to cover evenly. The key is thinness — don’t overload or the crepes get heavy. Cook until you see the edges start to lift and the surface dulls, about 1-2 minutes, then flip carefully. One more minute on the other side and you’re golden. I like to keep crepes warm under a clean towel as I go.
Step 3: Whip the gingerbread spiced cream
While the crepes cook, beat the heavy cream until medium peaks form — overwhipping loses that cloud-like texture. Then mix in powdered sugar, vanilla, almond extract, and gingerbread spice. Refrigerate until it’s time to assemble — this whipped cream tastes amazing and brings just the right cozy warmth.
Step 4: Fold into festive Christmas trees
Drizzle a little Nutella on the crepes if you like that touch of chocolate, then fold each into quarters to create a neat triangle. Stack them slightly offset on a plate to mimic a tree shape, gently lifting each top flap to spoon in the spiced whipped cream. Top with fresh berries and a dusting of powdered sugar to finish — it’s like a winter wonderland on your breakfast plate!
Top Tip
Over my years making these, I’ve learned a few tricks that make all the difference. Trust me, these little tips will save you time and keep your crepes delicate and delicious.
- Gradual liquid addition: Adding milk and water in small amounts prevents lumps and gives you the perfect crepe batter every time.
- Heat control: Keep your pan at medium-high but don’t rush — cooking the crepes too fast risks burning or undercooking.
- Don’t skip resting the batter: If you have time, let your batter rest for 15-30 minutes, it helps relax the gluten and results in more tender crepes.
- Whip cream carefully: Stop whipping as soon as you get medium peaks for a whipped cream that’s fluffy and pipes beautifully without becoming grainy.
How to Serve Christmas Tree Crepes with Gingerbread Spiced Whipped Cream Recipe
Garnishes
I usually add a mix of fresh raspberries and blueberries — their bright colors make the “trees” look even more festive. A light dusting of powdered sugar is my go-to finishing touch because it looks like a delicate snowfall. If you’re feeling fancy, chopped toasted pecans or a drizzle of honey go beautifully, too.
Side Dishes
Pair these crepes with a warm mulled cider or a bright citrus fruit salad for a refreshing balance. Sometimes, I add a small bowl of marinated berries or a spiced fruit compote alongside — it complements the gingerbread notes wonderfully.
Creative Ways to Present
I once arranged the folded crepes in a layered, circular pattern on a large platter, topped each layer with the whipped cream and garnishes, creating a towering “Christmas tree” centerpiece. It was a hit at the brunch table and so simple! You could also let each person build their own trees for a fun interactive meal.
Make Ahead and Storage
Storing Leftovers
Any leftover crepes I wrap tightly in plastic wrap and store in the fridge for up to two days. Keep the gingerbread whipped cream separate in an airtight container and use it fresh, as whipped cream tends to lose its puffiness quickly.
Freezing
I’ve frozen crepes before by stacking them with parchment paper in between and packing them airtight. Thaw overnight in the fridge and warm gently in the pan before serving. I don’t freeze the whipped cream, as it doesn’t hold up well after freezing.
Reheating
The best way I’ve found to reheat crepes is briefly in a nonstick pan over low heat or wrapped in foil in a warm oven. Avoid microwaving if possible to prevent sogginess. Serve immediately with freshly whipped cream for the best texture.
Frequently Asked Questions:
Absolutely! I make a big batch of gingerbread spice and keep it in an airtight jar. It’s fantastic on oatmeal, pancakes, or even hot chocolate, so having some on hand is a great holiday hack.
No worries — you can simply leave it out or add a little extra vanilla extract instead. The crepes will still be flavorful and lovely without it.
Yes! You can make the crepes ahead and stack them separated by parchment paper in the fridge, wrapped tightly. Just reheat gently before serving and prepare the whipped cream fresh.
Make sure your pan is well seasoned and lightly oiled, and use a thin layer of batter. Wait until you see the edges lift and the surface is matte before flipping gently with a thin spatula — patience really helps!
Final Thoughts
Sharing the Christmas Tree Crepes with Gingerbread Spiced Whipped Cream Recipe with friends and family always feels like passing along a little seasonal magic. It’s not just a dish — it’s a way to create happy memories around the breakfast table. I truly hope you give this a try and find as much joy in making and eating it as I have over the years!
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Christmas Tree Crepes with Gingerbread Spiced Whipped Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: French
- Diet: Vegetarian
Description
Delight in festive Christmas Tree Crepes topped with a luscious gingerbread spice whipped cream, perfect as a charming breakfast or holiday treat. Thin, tender crêpes are folded into quarter circles, layered to mimic a Christmas tree, and adorned with seasonal berries and a dusting of powdered sugar.
Ingredients
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
- Prepare the crepe batter. In a large bowl, whisk together the flour and eggs until mostly combined into a large mass. Slowly add the milk and water in ¼ cup increments, whisking thoroughly each time to achieve a smooth batter free of lumps. Stir in the salt, sugar, melted butter, vanilla extract, and almond extract if using.
- Cook the crepes. Heat a lightly oiled crepe pan or medium frying pan over medium-high heat. Pour ¼ cup of batter into the pan and tilt it in a circular motion so the batter covers the bottom in a thin, even layer. Cook until the bottom just starts to brown and the surface changes from glossy to matte, about 1-2 minutes. Flip carefully and cook the other side for 1 minute. Transfer cooked crepes to a plate and repeat with remaining batter.
- Make the gingerbread spice whipped cream. In a medium bowl, beat heavy cream on high with a hand mixer until medium peaks form. Add powdered sugar, vanilla extract, almond extract, and gingerbread spice. Mix until just combined. Refrigerate until ready to serve.
- Assemble the Christmas tree crepes. Optionally drizzle each crepe with Nutella, then fold in half and then into fourths to form a quarter circle. Layer the folded crepes slightly offset on a plate. Gently lift the top flap of each crepe and spoon some gingerbread spiced whipped cream between layers. Top the assembled tree with fresh raspberries and blueberries and dust with powdered sugar if desired.
- Serve and enjoy. These crepes are delicious served hot with various toppings like Nutella, fresh fruit, jams, or sweetened whipped cream to suit your taste.
Notes
- To make gingerbread spice, 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 making spice just for this recipe, use about ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon allspice, a pinch of nutmeg, and a smidgen of ground cloves.
- A dash equals ⅛ teaspoon, a pinch 1/16 teaspoon, and a smidgen 1/32 teaspoon—eyeball the amounts as needed.
- Use Nutella or your favorite spread to add richness and depth to the crepes.
- Fresh berries not only add flavor but make the dish visually festive and appealing.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
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