Gingerbread Crepes with Cinnamon Whip Cream

Dec 21st, 2012
by Creamright.

The snow has come just in time for Christmas! If you’re in the midwest or upper  Northeast, you’ve probably seen some snow by now. I know where I am writing in upstate NY the snow is falling!  When its cold outside, there is nothing  better than the warm spiciness of gingerbread. Paired with cinnamon whip cream, this recipe makes for a delicious family breakfast or perfect for a festive brunch. These crepes will definitely get you in the Christmas spirit!

Ingredients for the Gingerbread Crepes (makes 10 crepes):

1 cup all-purpose flour
1 cup skim milk
2 large eggs
2 tablespoons melted butter
2 tablespoons + 2 teaspoons molasses
1 teaspoon vanilla
2 tablespoons cocoa powder
1/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
Ingredients for Cinnamon Whip Cream:
2 cups heavy cream
1/4 cup sugar
1.5 tsp. cinnamon
.5 tsp. vanilla
Procedure for  Gingerbread Crepes:
Whisk all crepe ingredients together in a large bowl.  Let sit for 30 minutes.
Heat a large non-stick skillet over medium-high heat and spray with non-stick cooking spray.  Pour batter by the 1/4 cup full onto the skillet and immediately swirl to cover the pan.  Let cook about one minute, until bubbles start to form in the middle of the crepe and the edges pull away from the pan.  Gently flip over and cook the other side for about 30 seconds to 1 minute until cooked through.  Remove from pan.  Repeat with remaining batter, spraying pan in between crepes and separating cooked crepes with layers of waxed paper.

Procedure for Cinnamon Whip Cream:

Place all ingredients in a 1 pint Cream Whipper( for half pint –  adjust recipe). Dispense 1 N2O charger and shake well. Refrigerate until ready to use.

To Assemble:

To assemble crepes, fill each warm crepe with cinnamon whipped cream, and wrap edges around filling.  Top crepes with extra whipped cream if desired, and sprinkle with icing sugar, cinnamon, and/or nutmeg.  Alternately, you could fold a couple of crepes into triangles then top them with the cinnamon whipped cream instead of stuffing them – either works!

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