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Gingerbread Crepes

Difficulty:Easy
Serves:8
Cook Time:55 Minutes

Ingredients

  • ■   2 oz vanilla extract
  • ■   cinnamon
  • ■   salt
  • ■   grated nutmeg

Description

•1 cup all-purpose flour •1/2 cup milk •1/2 cup water •2 eggs •2 tablespoons butter, melted •1 teaspoon molasses •½ teaspoon pure vanilla extract •½ teaspoon cinnamon •1/4 teaspoon dried ginger •1/4 teaspoon salt •1/8 teaspoon grated nutmeg Preparation: How to make gingerbread crepe batter: Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes. Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter. Serve with vanilla ice cream or a dollop of whipped cream Recipe and photo from about.com

  • 1. How to make gingerbread crepe batter:
  • 2. Whisk all the ingredients vigorously until the crepe batter is completely smooth;
  • 3. allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
  • 4. Melt a little butter in a crepe pan or large skillet over low-medium heat.
  • 5. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter.
  • 6. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
  • 7. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
  • 8. Repeat with the remaining batter.
  • 9. Serve with vanilla ice cream or a dollop of whipped cream Recipe and photo from about.com

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