Description
Celebrate the holiday season with these festive Christmas Tree Crepes topped with a luscious gingerbread spice whipped cream. Delicate sweet crepes are flavored with vanilla and almond extracts, filled and folded to resemble Christmas trees, then adorned with fresh berries and dusted with powdered sugar for a perfect seasonal breakfast or dessert.
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 Batter: In a large bowl, whisk together the flour and eggs until mostly combined into one large mass. Gradually add the milk and water, about 1/4 cup at a time, whisking thoroughly after each addition to form a smooth, lump-free batter. Stir in the salt, sugar, melted butter, vanilla extract, and almond extract.
- Heat the Pan: Heat a lightly oiled crêpe pan or medium-sized frying pan or griddle over medium-high heat until hot.
- Cook the Crêpes: Pour 1/4 cup of batter into the center of the pan, tilting and swirling it so the batter evenly covers the bottom in a thin layer. Cook for 2 minutes or until the bottom starts to brown lightly and the surface looks matte. Flip carefully with a spatula and cook the other side for 1 minute. Transfer the cooked crêpe to a plate. Repeat until all batter is used.
- Make the Gingerbread Whipped Cream: In a medium bowl, whip the heavy cream on high speed with a mixer until medium peaks form. Add the powdered sugar, vanilla extract, almond extract, and gingerbread spice. Mix just until combined. Refrigerate until ready to serve.
- Assemble the Christmas Tree Crepes: Optionally drizzle each crêpe with Nutella. Fold each crêpe in half, then in fourths to form a quarter circle resembling a tree segment. Layer the folded crêpes on a plate slightly offset in the same direction. Gently lift the top flap of each and spoon gingerbread whipped cream inside the folds. Top with raspberries and blueberries, and dust with powdered sugar if desired.
- Serve: Serve immediately as a festive breakfast or dessert. Additional traditional toppings like fresh sliced bananas, strawberries, jams, or apple pie filling can be enjoyed if desired.
Notes
- To make a homemade gingerbread spice blend, 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 you only want enough spice 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 is about 1/8 teaspoon, a pinch about 1/16 teaspoon, and a smidgen about 1/32 teaspoon—eyeball these amounts for best flavor balance.
- Use Nutella or other chocolate hazelnut spreads to add extra richness to the crepes if desired.
- These crepes can be served warm or at room temperature and paired with a variety of fresh fruits and toppings for versatility.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 110 mg
