Description
Delight in festive Christmas Tree Crepes topped with a luscious gingerbread spice whipped cream, perfect for a holiday breakfast or brunch. Thin, tender crepes folded into charming tree shapes layered with Nutella, fresh berries, and a spiced whipped cream for a festive treat that’s both beautiful and delicious.
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 (blend of cinnamon, ground ginger, allspice, nutmeg, and cloves)
Instructions
- Prepare the batter: In a large bowl, whisk together the flour and eggs until combined mostly in one large mass. Gradually add the milk and water about 1/4 cup at a time, whisking thoroughly after each addition to achieve a smooth batter without lumps. Stir in salt, sugar, melted butter, vanilla extract, and almond extract (if using).
- Heat the pan: Lightly oil a crêpe pan, medium frying pan, or griddle and heat over medium-high heat until hot.
- Cook the crêpes: Pour 1/4 cup of batter into the pan and tilt in a circular motion to cover the bottom in a thin, even layer. Cook for 1-2 minutes until the bottom barely browns and the surface changes from glossy to matte. Carefully flip the crêpe and cook for an additional 1 minute. Transfer to a plate and repeat with remaining batter.
- Make the gingerbread whipped cream: In a medium bowl, beat the heavy cream on high speed until medium peaks form. Add powdered sugar, vanilla extract, almond extract, and gingerbread spice, mixing just until combined. Refrigerate until serving.
- Assemble Christmas trees: Drizzle each crêpe with Nutella if desired. Fold each crêpe in half, then in quarters to make a quarter circle. Layer crepes slightly offset on a plate, gently lifting the top flap of each and spooning gingerbread whipped cream inside. Top with raspberries and blueberries, dust with powdered sugar if preferred, and serve.
- Serving suggestions: Alternatively, serve crêpes hot with Nutella, fresh sliced bananas, strawberries, raspberries, jams, or apple pie filling with sweetened whipped cream or other favorite toppings.
Notes
- To make your own gingerbread spice, combine 2 tablespoons cinnamon, 2 tablespoons ground ginger, 2 teaspoons allspice, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves. Store in an airtight container for up to one year.
- If you prefer to make just enough gingerbread spice for this recipe, use 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, a pinch of nutmeg, and a smidgen of cloves.
- Use a non-stick pan or well-seasoned crêpe pan for easy flipping and thin crepes.
- Allow the batter to rest for 10 minutes if time permits to improve texture.
- For a dairy-free version, substitute milk with almond or oat milk and use coconut cream instead of heavy cream for the whipped topping.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 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
