Description
Delight in these festive Christmas Tree Crepes topped with a luscious gingerbread spice whipped cream. Perfectly thin and sweet crêpes are folded into tree shapes and layered with a spiced whipped cream, fresh berries, and a dusting of powdered sugar for a whimsical holiday breakfast or dessert.
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 Crêpe Batter: In a large bowl, whisk together the flour and eggs until combined into a large mass. Slowly add the milk and water about ¼ cup at a time, whisking thoroughly after each addition to achieve a smooth batter. Stir in salt, sugar, melted butter, vanilla, and almond extract to complete the batter.
- Cook Crêpes: Heat a lightly oiled crêpe pan or medium frying pan over medium-high heat. Pour ¼ cup of batter into the pan, tilting it in a circular motion to form a thin, even layer. Cook for 1-2 minutes until the bottom starts to brown and the surface loses glossiness. Flip and cook the other side for 1 minute. Transfer to a plate and repeat until all batter is used.
- Make Gingerbread Spiced Whipped Cream: In a medium bowl, beat heavy cream on high speed until medium peaks form. Add powdered sugar, vanilla, almond extract, and gingerbread spice, mixing until just incorporated. Refrigerate until ready to serve.
- Assemble Christmas Tree Crepes: Optionally drizzle each crêpe with Nutella, then fold in half and then in fourths to create quarter circles. Layer folded crepes in the same direction on a plate, slightly offset. Gently lift the top flap of each and spoon in gingerbread whipped cream. Top with raspberries and blueberries, dust with powdered sugar, and serve.
- Serving Suggestions: Serve hot with Nutella, fresh sliced bananas, strawberries, raspberries, blueberries, jams, apple pie filling, or sweetened whipped cream as desired.
Notes
- To make your own 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.
- For just enough gingerbread spice for this recipe, use ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon allspice, a pinch of nutmeg, and a smidgen of ground cloves.
- If you don’t have a crêpe pan, use a non-stick skillet or griddle instead.
- Be patient when adding milk and water to the batter to avoid lumps and ensure a smooth consistency.
- Fold crepes carefully to avoid tearing, especially when layering for Christmas tree shapes.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg
