There’s just something magical about the holidays that calls for a festive breakfast. This Christmas Tree Crepes with Gingerbread Spice Whipped Cream Recipe is one of those treats I love making because it’s as fun to look at as it is delicious to eat. Imagine delicate crepes folded into little Christmas trees, crowned with a cozy, gingerbread-spiced whipped cream—you’re practically wrapping up the holiday spirit on your plate.
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 Spice Whipped Cream Recipe
- Top Tip
- How to Serve Christmas Tree Crepes with Gingerbread Spice Whipped Cream Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Christmas Tree Crepes with Gingerbread Spice Whipped Cream Recipe
Why You'll Love This Recipe
I first tried making these Christmas tree crepes a few years back for a holiday brunch, and they instantly became a family favorite. What’s really special here is the harmony between the light, tender crepes and that warm gingerbread spice whipped cream—together, they bring cozy and festive vibes to your table effortlessly.
- Festive Presentation: Folding crepes into Christmas tree shapes makes breakfast extra cheerful and perfect for holiday gatherings.
- Comforting Flavors: The gingerbread spice whipped cream adds a cozy twist that’s not too sweet but warmly spiced.
- Simple Ingredients: You likely already have most of the ingredients in your kitchen, making this a doable holiday treat.
- Versatility: These crepes are wonderful on their own or with all your favorite holiday toppings like fresh berries or Nutella.
Ingredients & Why They Work
The ingredients blend together to create that classic crêpe texture—light, tender, and flexible enough for creative folding. Plus, the gingerbread spice whipped cream is a delightful flavor booster, tying everything to the holiday season.
- All-purpose flour: The base for light yet sturdy crepes that hold their shape.
- Eggs: They give structure and bind the ingredients together.
- Milk and water: Combining these keeps the batter thin for delicate crepes.
- Salt & sugar: Balance out the flavor—salt enhances while sugar adds a subtle sweetness.
- Salted butter: Adds richness and helps create a silky batter.
- Vanilla and almond extract: Essential for that warm, inviting aroma and flavor—almond is optional but I love it for the nutty hint.
- Heavy whipping cream: The base for the whipped cream—make sure it’s cold for best whipping results.
- Powdered sugar: Smoothly sweetens the whipped cream without grit.
- Gingerbread spice: A cozy blend of warming spices that brings the festive spirit right into the cream.
Make It Your Way
This recipe is all about customization. I like to play around with fillings and toppings depending on what’s in season or what mood I’m in. You can easily swap out the almond extract or even add a touch of orange zest to brighten things up.
- Variation: Last Christmas, I added a splash of maple syrup into the whipped cream for extra sweetness—it was a total hit with the family.
- Dietary swap: You can make dairy-free crepes by swapping milk for almond milk and using coconut cream for the whipped topping.
- Seasonal twist: Add pomegranate seeds or chopped nuts inside the crepes for a different texture and flavor.
Step-by-Step: How I Make Christmas Tree Crepes with Gingerbread Spice Whipped Cream Recipe
Step 1: Whisk Your Batter to Silky Smoothness
Start by whisking the flour and eggs together in a big bowl. It forms a thick mass at first—don’t worry, that’s normal. Then slowly add milk and water in about ¼ cup increments, whisking steadily after each addition. Taking it slow here is crucial; rushing means lumps, and lumps are the enemy of perfect crepes. Stir in your salt, sugar, melted butter, vanilla, and optional almond extract last for that amazing aroma.
Step 2: Cook Crêpes with Care
Heat your pan over medium-high and give it a light oiling (a paper towel works great to avoid using too much). Pour ¼ cup of batter, tilt the pan to cover the surface evenly with a thin layer, and cook for about 1-2 minutes. You’ll know it's ready to flip when the edges lift slightly and the top loses its shine. Flip carefully and cook the other side for another minute. Transfer each crepe to a plate and keep them warm.
Step 3: Whip Up That Gingerbread Spice Cream
In a clean bowl, whip the cold heavy cream until medium peaks form. Add powdered sugar, vanilla, almond extract, and the gingerbread spice, then whip until just combined. Chill this while you finish your crepes—this whipped cream is where the magic really happens with its spicy, sweet warmth.
Step 4: Assemble Your Festive Christmas Trees
If you want to go the full festive route, spread a little Nutella on a crepe, fold it in half, then in quarters, creating a quarter-circle “tree.” Layer these on your plate, slightly overlapping, then gently lift each top flap and spoon in a dollop of the gingerbread whipped cream. Top with fresh raspberries and blueberries for that pop of bright color, and dust lightly with powdered sugar. Voilà! You have edible Christmas trees bursting with flavor.
Top Tip
Having made these crepes many times, I’ve learned a few tricks that truly make the difference between “okay” and “wow”:
- Slow and Steady Mixing: Adding the liquids gradually to the flour and eggs ensures a smooth batter without lumps, which makes cooking these crepes so much easier.
- Pan Temperature: Medium-high heat is key. Too hot and the crepes brown too quickly, too low and they won’t cook evenly.
- Use a Nonstick or Crepe Pan: This helps prevent sticking and allows you to flip crepes effortlessly.
- Don’t Overwhip the Cream: Stop at medium peaks to keep the whipped cream light and airy—and mix the spices gently to avoid deflating it.
How to Serve Christmas Tree Crepes with Gingerbread Spice Whipped Cream Recipe
Garnishes
I love topping these festive crepes with fresh raspberries and blueberries because their tartness cuts through the sweet cream beautifully. A light dusting of powdered sugar adds a snowy effect that makes the whole plate feel wintry and special. Sometimes, I sprinkle a few crushed pistachios for texture and a pop of green that fits the Christmas tree theme perfectly.
Side Dishes
Pair your crepes with a side of crisp apple slices or a warm bowl of cinnamon-spiced applesauce. Freshly brewed coffee or a peppermint hot chocolate rounds out the meal and adds to the holiday cheer. On busy mornings, a simple glass of orange juice is just right too.
Creative Ways to Present
One year I tried stacking folded crepes into a little “Christmas tree” tower and piped the gingerbread whipped cream between layers like frosting. I decorated it with edible gold stars and tiny red candy “ornaments”. It looked stunning on the brunch table and everyone loved the playful presentation. You can also lay each folded crepe flat and sprinkle pomegranate seeds all around for a jewel-toned feast.
Make Ahead and Storage
Storing Leftovers
These crepes keep surprisingly well when stored properly. I stack leftover crepes separated by parchment paper in an airtight container and keep them in the fridge. They last about 2 days without losing their softness. Just avoid storing the whipped cream with them; it’s best added fresh.
Freezing
I freeze extras by stacking crepes with parchment between and wrapping them tightly in plastic wrap. When thawed in the fridge overnight, they reheat beautifully on a hot pan for just seconds. I don’t recommend freezing the whipped cream—make that fresh each time for best flavor and texture.
Reheating
To warm up crepes, gently heat them in a nonstick pan over low-medium heat for about 30 seconds per side, or until just warmed through. Avoid the microwave if you can; it tends to make them a bit rubbery. Once warm, assemble with your fresh gingerbread spice whipped cream and toppings for the best experience.
Frequently Asked Questions:
Absolutely! You can prepare the batter the night before and store it covered in the fridge. Give it a good whisk before using, as some ingredients might settle. This helps the flavors meld and actually improves the texture.
No worries! You can mix your own by combining cinnamon, ground ginger, allspice, nutmeg, and cloves. The recipe notes include the exact blend I use. Alternatively, pumpkin pie spice can work as a substitute in a pinch.
Heavy cream works best for whipping and getting that rich, fluffy texture. If you want a lighter option, you could try whipping chilled coconut cream or a non-dairy whipping cream, but the flavor and texture will differ slightly from the original.
Make sure your crepes are thin but cooked fully on each side. Use a flexible spatula to loosen the edges gently before folding. Also, handle them carefully while warm, as cold crepes can crack. You can also spread a thin layer of Nutella or whipped cream inside to help them fold more smoothly.
Final Thoughts
Making these Christmas Tree Crepes with Gingerbread Spice Whipped Cream Recipe is one of those kitchen moments that feels really special, even if it’s just a quiet morning at home. The process is totally worth it, and seeing the smiles as everyone digs in always makes me feel like I did something right. I hope you enjoy creating these festive treats as much as I do—they’re easy on the eyes and the palate, and bring a playful yet comforting note to your holiday table. Give them a go, and let the gingerbread spice whipped cream become your new seasonal obsession!
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Christmas Tree Crepes with Gingerbread Spice Whipped Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: French
Description
Delight in festive Christmas Tree Crepes topped with luscious gingerbread spice whipped cream, fresh berries, and optional Nutella drizzle. These sweet, thin crepes feature a warm blend of vanilla and almond extracts, making them perfect for a holiday breakfast or brunch.
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 Batter: In a large bowl, whisk together the flour and eggs until mostly combined into a large mass. Gradually add the milk and water in ¼ cup increments, whisking thoroughly after each addition to achieve a smooth batter without lumps. Stir in salt, sugar, melted butter, vanilla, and almond extracts until fully incorporated.
- Cook the Crêpes: Heat a lightly oiled crêpe pan or medium frying pan over medium-high heat. Pour ¼ cup of batter into the pan and tilt in a circular motion to form a thin, even layer. Cook for 1-2 minutes until the bottom begins to brown lightly and the top surface turns matte. Flip carefully with a spatula and cook the other side for 1 minute. Transfer to a plate. Repeat until all batter is used.
- Make Whipped Cream: In a medium bowl, beat the heavy cream with a hand mixer on high speed until medium peaks form. Add powdered sugar, vanilla, almond extract, and gingerbread spice. Mix just until combined. Refrigerate until ready to use.
- Assemble Christmas Tree Crepes: Drizzle each crêpe with Nutella if desired, fold in half, then in quarters to form a quarter circle. Layer folded crêpes on a plate slightly offset. Gently lift the top flap of each and spoon some gingerbread whipped cream inside. Top with raspberries and blueberries, dust with powdered sugar if desired, and serve immediately.
- Alternative Serving Suggestions: Serve crêpes hot with various toppings like fresh sliced bananas, strawberries, raspberries, blueberries, jams, apple pie filling, or sweetened whipped cream as preferred.
Notes
- To make gingerbread spice in larger batches, 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 one year.
- If making gingerbread spice just for this recipe, use ½ teaspoon each of cinnamon and ground ginger, ¼ teaspoon allspice, a pinch of nutmeg, and a smidgen of cloves. Approximate dash measurements: dash (⅛ teaspoon), pinch (1/16 teaspoon), smidgen (1/32 teaspoon).
- Use a non-stick pan or well-seasoned crepe pan for best results to prevent sticking.
- Do not overmix the whipped cream to avoid turning it into butter.
- For a dairy-free option, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
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