Gingerbread Crepes Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) (CREPES) | |
| Sugar | 2 Tablespoon (CREPES) | |
| Powdered ginger | 1 Teaspoon (CREPES) | |
| Ground cinnamon | 1 Teaspoon (CREPES) | |
| Pinch ground cloves | ||
| Milk | 1/3 Cup (16 tbs) (CREPES) | |
| Eggs | 2 (CREPES) | |
| Molasses | 1/4 Cup (16 tbs) (CREPES) | |
| 1 tablespoon butter, melted, plus more for cooking the crepes | ||
| APPLE FILLING | ||
| Butter | 1/4 Cup (16 tbs) (CREPES) | |
| 3 large, firm apples, peeled, cored, and sliced | ||
| Hot water | 1/2 Cup (16 tbs) (CREPES) | |
| Sugar | 1/4 Cup (16 tbs) (CREPES) | |
| 1 tablespoon ground cinnamon, or more to taste | ||
| Unsweetened whipped cream, for serving | ||
| Chopped walnuts, for serving | ||
Directions
FOR THE CREPES, combine the flour, sugar, ginger, cinnamon, and cloves in a large bowl.
In another bowl, combine the milk, eggs, molasses, and melted butter.
Make a shallow well in the center of the dry mixture, add the wet mixture, and stir gendy just until well combined.
HEAT ABOUT 2 TEASPOONS butter in a crepe pan or small skillet, preferably nonstick, over medium heat.
Add about 3/4 cup of the crepe batter, tilting the pan so it evenly covers the bottom.
Cook until the top is set and the edges begin to brown, 1 to 2 minutes.
Turn the crepe and continue cooking just until the other side is lightly browned, about 1 minute longer.
Turn the crepe onto a plate and continue with the remaining batter, adding more butter as necessary.
Put a piece of waxed paper or plastic wrap over each crepe to make them easier to separate later.
The crepes can be made a day in advance and refrigerated, covered.
FOR THE APPLE FILLING, melt the butter in a large skillet, add the apple slices, and cook, stirring, until they are well coated in butter, 1 to 2 minutes.
Add the water, sugar, and cinnamon and continue cooking, uncovered, until the apples are tender but not mushy, 12 to 15 minutes longer.
The sauce should be syrupy; add a little more water if needed.
TO ASSEMBLE THE CREPES, reheat them, if necessary, in a low oven.
Lay some of the apple slices down the center of each crepe and roll it up.
Arrange 2 filled crepes on each plate and drizzle with a litde of the sauce from the apples.
Top the crepes with a dollop of whipped cream and a sprinkle of chopped walnuts.
Serve immediately.
In another bowl, combine the milk, eggs, molasses, and melted butter.
Make a shallow well in the center of the dry mixture, add the wet mixture, and stir gendy just until well combined.
HEAT ABOUT 2 TEASPOONS butter in a crepe pan or small skillet, preferably nonstick, over medium heat.
Add about 3/4 cup of the crepe batter, tilting the pan so it evenly covers the bottom.
Cook until the top is set and the edges begin to brown, 1 to 2 minutes.
Turn the crepe and continue cooking just until the other side is lightly browned, about 1 minute longer.
Turn the crepe onto a plate and continue with the remaining batter, adding more butter as necessary.
Put a piece of waxed paper or plastic wrap over each crepe to make them easier to separate later.
The crepes can be made a day in advance and refrigerated, covered.
FOR THE APPLE FILLING, melt the butter in a large skillet, add the apple slices, and cook, stirring, until they are well coated in butter, 1 to 2 minutes.
Add the water, sugar, and cinnamon and continue cooking, uncovered, until the apples are tender but not mushy, 12 to 15 minutes longer.
The sauce should be syrupy; add a little more water if needed.
TO ASSEMBLE THE CREPES, reheat them, if necessary, in a low oven.
Lay some of the apple slices down the center of each crepe and roll it up.
Arrange 2 filled crepes on each plate and drizzle with a litde of the sauce from the apples.
Top the crepes with a dollop of whipped cream and a sprinkle of chopped walnuts.
Serve immediately.
Chef
