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
Scale
Sweet Crêpes
- 2 cups all-purpose flour (250g)
- 4 large eggs
- 1 cup milk
- 1 cup water
- 1/2 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
- 1/4 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 1/4 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 1/4 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, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground cloves. Store in an airtight container for up to 1 year.
- If making spice just for this recipe, use about 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, a pinch of nutmeg, and a smidgen of ground cloves.
- A dash equals 1/8 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
