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
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
- 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
