Christmas Tree Crepes with Gingerbread Spice Whipped Cream

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/4 tsp Almond extract
  • 1 tsp Gingerbread spice
  • 2 tbsp Powdered sugar
  • 1/2 tsp Salt
  • 4 tsp Sugar
  • 2 tsp Vanilla

• Dairy

  • 4 tbsp Butter
  • 1 cup Heavy whipping cream
  • 1 cup Whole milk

• Liquids

  • 1 cup Water

Found on houseofnasheats.com

Description

Directions

• In a large bowl, whisk together the flour and eggs. It will mostly come together in one large mass. Slowly add the milk and water, about 1/4 cup at a time, whisking thoroughly after each addition to create a smooth batter. If you add too much liquid at once, it will be harder to get rids of lumps and have a smooth, consistent batter, so take your time and keep whisking. Stir in the salt, sugar, butter, vanilla and almond extract.
• Heat a lightly oiled crêpe pan or medium-size frying pan or griddle over medium-high heat. Using a measuring cup, pour 1/4 cup of batter into the pan and tilt the pan in a circular, swirling motion so that the batter covers the bottom of the pan in a thin, even layer.
• Cook each crêpe for 1-2 minutes, until the bottom barely starts to brown and the surface of the crêpe goes from glossy to matte, then carefully flip the crepe with a spatula and cook the other side for 1 minute more. Transfer each crêpe to a plate and repeat the process until all the batter has been used up.
• To make into Christmas trees, drizzle each crêpe with a little Nutella, if desired, then fold in half, then in fourths to make a quarter circle. Layer them in the same direction on a plate, slightly offset and gently lift the top flap of each crêpe, gently spooning some gingerbread spice whipped cream in. Then top with raspberries and blueberries, dust with powdered sugar, if desired, and serve.
• If making these crêpes like normal, serve hot with nutella, fresh sliced bananas, strawberries, raspberries or blueberries, jams or apple pie filling and sweetened whipped cream. Or whatever other toppings you can think of!
• In a medium bowl, beat the heavy cream on high speed with a hand mixer until medium peaks begin to form, but do not overmix. Add the powdered sugar, vanilla and almond extract, if using, and the gingerbread spice. Mix again, just until incorporated, then refrigerate until ready to serve.