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Recipe Detail Page
Gingerbread Crepes with Maple Cream
Holiday 2007
Yes, this dessert works beautifully as the finale of a special dinner, but there’s something about the flavour of Cinnamon Orange Syrup that also makes me think of a holiday morning. These crepes would make a pretty special breakfast or brunch course.
Serves 8
Crepes
1 cup (250 mL) all-purpose flour
1 cup (250 mL) 2% milk
3 tbsp (45 mL) dark brown sugar, packed
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) ground ginger
⅛ tsp (0.5 mL) ground clove
⅛ tsp (0.5 mL) ground allspice
Dash fine salt
3 tbsp (45 mL) unsalted butter, melted
2 large eggs
½ cup (125 mL) club soda
Cinnamon Orange Maple Syrup
2 cups (500 mL) pure maple syrup
3 strips orange peel
2 cinnamon sticks
Maple Cream
1 cup (250 mL) mascarpone cheese, at almost room temperature
½ cup (125 mL) whipping cream
⅓ cup (75 mL)Cinnamon Orange Syrup
Ground cinnamon, for garnish
1. Whisk all ingredients except club soda until smooth (or blend in food processor). Let batter rest for 30 minutes. Stir in club soda.
2. Heat an 8-inch (20-cm) crepe pan or nonstick pan over medium heat and grease lightly (you may have to adjust your heat for the first few). Spoon about 2 tbsp (25 mL) of crepe batter into center of pan and swirl to completely coat the bottom of the pan. Place back on the heat and let cook for about 2 minutes, until top of crepe loses its shine. Flip crepe with a spatula (or be daring and toss it in the air!) and cook 30 seconds more. Slide crepe onto a parchment-lined baking tray and continue making until all batter is used. (If preparing crepes in advance, wrap in plastic and leave at room temperature or freeze. Do not store in the fridge—it will dry out crepes.)
3. For Cinnamon Orange Maple Syrup, heat maple syrup over low heat with orange peel and cinnamon sticks, for about 10 minutes. Remove from heat and cool. Chill with orange peel and cinnamon (flavour will continue to infuse) until ready to use.
4. Make Maple Cream. Beat mascarpone on low speed to soften. Pour in whipping cream and increase speed, whipping until a medium peak. Stir in Cinnamon Orange maple syrup and chill until ready to serve.
5. To serve, heat remaining Cinnamon Orange Syrup in a large sauté pan. Fold crepes into quarters (2 per person), and place in warming maple syrup. Let syrup start to bubble, then turn crepes to coat both sides and warm through. Place 2 crepes on each plate, spoon a generous tablespoonful of maple cream on top and sprinkle with cinnamon. Serve immediately.
Serves 8
