Dec 11, 2011

Gingerbread Crepes with Eggnog Whipped Cream

When I was in Las Vegas last month for my husband's work conference, I had the privilege of doing a few fun activities with some of the other conference spouses.  The first adventure I went on was a walk down the strip to the Bellagio.  They had a Dale Chihuly glass exhibit throughout the lobby.  I love Dale Chihuly glass!  He's from the Seattle/Tacoma area, and there's a large exhibit in the Tacoma Art Museum.  Plus, I got to see one of his traveling exhibits displayed at the Phoenix Botanical Gardens a couple of years ago.  The shapes and colours are mesmerizing, especially when mixed with nature.  I love it.  So it was an activity I didn't want to miss.  :)

While on the walk there, I met this really nice lady.  We spent the majority of the afternoon chatting as we walked around the glass. 
After the Chihuly art display, we were treated to free gelato at this really great bakery inside the Bellagio (which, incidentally, is the home of the World's Largest Chocolate Fountain).  While in line waiting for my super tasty mint chocolate chip gelato, we watched the skilled chef as he created chocolate crepes.  The lady I was walking with expressed how much she liked crepes (I mean, who doesn't?!?!).  But I had to confess that I had never made them before.  So, she challenged me to learn when I got home.

When I came upon this recipe, on page 48 of the EatInEatOut Holiday 2011 catalog, I knew this was my opportunity to learn.  And I was right.  They are so tasty!!  Sweet, but oh so tasty.

Ingredients:
Eggnog Whipped Cream:
1.5 cups whipping cream
3/4 cup eggnog
1.5 Tablespoons granulated sugar
1/2 teaspoon nutmeg

Gingerbread Crepes:
1 cup all-purpose flour
1 cup skim milk
2 large eggs
2 Tablespoons butter, melted
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

FOR WHIPPED CREAM:  
1.  Chill a mixer bowl in the freezer until cold.
2.  Pour chilled whipped cream and eggnog into the bowl and beat on high until the mixture begins to thicken.
3.  Add granulated sugar and continue to beat until soft peaks form.
4.  Gently fold in nutmeg and refrigerate until ready to use.

FOR CREPES:
1.  Combine all ingredients together in a large bowl.
2.  Whisk ingredients together.
3.  Let stand for 30 minutes.  This allows the batter to thicken and the spices to combine.
4.  Heat a large skillet over medium-high heat.
5.  Spray with a non-stick cooking spray.  
6.  Pour batter by the 1/4 cup onto the skillet and immediately swirl to cover the pan.
7.  Let cook about one minute, until bubbles start to form in the middle of the crepe and the edges begin to pull away from the pan.
8.  Gently flip the crepe over and cook the other side for about 30 seconds to 1 minute until cooked fully.
9.  Remove from pan.
 10.  Repeat with remaining batter, spraying pan in between crepes and separating cooked crepes with layers of wax paper / paper towels.
 11.  Fill each warm crepe with approximately 1/4 cup eggnog whipped cream, and wrap.
12.  Top with extra whipped cream, and sprinkle with nutmeg and cinnamon.

13.  Devour.  :)

TIP:  I served with sausage and coffee to help cut the sweet.  These are super sweet!  But very tasty indeed.

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