The aromatic spices of classic gingerbread warm up basic crepes in this gingerbread crepes recipe. Add a scoop of vanilla ice cream, drizzle them with lemon sauce, and serve a plateful of the spiced crepes with coffee or tea for a comforting, rustic dessert.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 8 servings
Ingredients:
- 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.
This gingerbread crepes recipe makes 8 servings.
