Cinnaberry Crepes

I.  Cinnaberry Crepes

 Filling

  • 1 c. sliced strawberries
  • ~Cinnamon-berry Crepes~ Filled with Berries, Whipped Cream and Spiced With Cinnamon Hearts

    ~Cinnamon-berry Crepes~
    Filled with Berries, Whipped
    Cream and Spiced With Cinnamon Hearts

    1 cup fresh raspberries

  • 1 cup blueberries
  • 1/2 c. cinnamon heart candies
  • 1 c. whipped cream
  • 1/4 c. frosting sugar
  • 1 tsp. ground cinnamon
  • Dark Chocolate Syrup for drizzle* optional
  1. Stir cinnamon hearts candies into berries  and set aside
  2. Gently stir occasionally until candies melt.
  3. Whip cream to soft peaks, add frosting sugar and cinnamon and continue to whip to stiff peaks.
  4. Cover and refrigerate until crepe assembly.
  5. Can be done 8 hours ahead.

Crepes***

  • 2 c. all purpose flour

     Sweet and Spicy Cinnaberry Crepe.  Chocolate Drizzle: Optional

    Sweet and Spicy
    Cinnaberry Crepe. Chocolate Drizzle: Optional

  • 1/2 c. melted butter (more for greasing crepe pan)
  • 1 c. whole milk
  • 1 c. water
  • 4 whole eggs
  1. Whisk ingredients together until silky, set aside and allow to rest for at least an hour.
  2. Heat a nonstick crepe pan or frying pan and measure 1/2 c. crepe batter into pan, spreading with a spoon back over the pan surface, tilting pan to fill in empty spots.
  3. When solidly set ad bottom side is beginning to color, gently turn to set top.  Setting top  will only take a few seconds.
  4. Remove to a plate and continue to cook crepes until batter is used.

Note: Crepes may be made ahead.  Separate cooled crepes with sheets of waxed paper or parchment, place airtight in a ziplock freezer bag and refrigerate for up to 5 days..  Crepes can be rewarmed by wrapping the stack in aluminum foil and heated for 12 – 15 minutes 350°F oven or by wrapping stack in parchment and heating in microwave on high for  a 15 seconds, repeating as necessary to complete reheating process. MICROWAVE ONLY A FEW SECONDS AT A TIME.

***Note:  This crepe recipe is easily adapted to oat flour or all purpose gluten-free flour.  With a little experimentation, you can get it perfectly done.

©2014 Barbara A. Ziegler/BAPantryGourmet.com – All rights reserved

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