Gingerbread Crepe Cake
Wow, how is Christmas only a week way?! We have since left New Jersey and arrived in Cleveland to spend the last bits of the worst year ever with my parents. This is the first time in my adult life that I’m not staying at my parents house while in Cleveland… It feels very weird, but also more like we are real adults for a change. Our Airbnb is an airy loft space in Ohio City or I guess “Hingetown” is what locals are trying to call it. I’m living out my fantasy of being a Cleveland food blogger, cooking out of a warehouse loft with a giant kitchen island outfitted with a dishwasher (gasp!). Something not feasible in San Francisco. In my fantasy I would walk to the West Side Market everyday for groceries, but we’re obviously staying inside as much as possible, with the exception of driving over to my parents’ house for dinner or a coffee break around the corner. Hopefully the next time we’re in Cleveland we can safely enjoy the urban life it has to offer!
In a few days we’ll pack up our things and join the family bubble at my parents’ and get into full holiday vacation mode. That means lots of cookie dough prep, ignoring emails, and puzzle work (we still have our 2000 piece Game of Thrones puzzle to finish from last Christmas lol). I’m getting the sense from my mom that she doesn’t want to cook anymore, so I have some dinner ideas and baking experiments on the agenda.
I make a festive holiday cake each year, just as something fun to do! Here are the cakes from 2019, 2018, and 2017! Each year I have big dreams of making an elaborate gingerbread house, and finally utilizing my architecture degree. But then the planning gets overwhelming and I remember how much I actually dislike gingerbread cookies…maybe 2021 will be the year my Gingerbread A-frame will become a reality.
This year I went with a relatively low effort cake because it’s 2020 and my energy levels are at an all time low. Crepe cakes are one of my favorite cakes to make because it doesn’t require any traditional baking or advance decorating skills. The beauty of crepe cakes is that they are so elegant just by simply stacking the crepes and whipped cream together. The wispy edges make beautiful natural ruffles.
Gingerbread Crepes
Making stacks of thin crepes with a good podcast or a whimsical French bistro playlist playing has been one of the great joys of this year. I’ve tested A LOT of crepe cakes this year, all for just one recipe that’s going in the cookbook. This is a sneaky variation of the recipe that made it into the book, but with a festive gingerbread twist!
I was never a huge fan of gingerbread baked goods growing up. I had a distaste for the lackluster, tooth-chipping gingerbread men and women that would grace holiday cookie tables. I want my cookies soft, crispy, and chewy. As my tastebuds matured over the years, I grew to really enjoy gingerbread flavor. I find it much more successful in latte or cake form.
The spicy flavors of ground ginger and cinnamon and the rich, sweetness of molasses really shine in these crepes! They will fill your house up with the most intoxicating smell, perfect for the week leading up to Christmas. They are soft and spongey with thin delicate edges. If you wanted to forgo the crepe cake project, I think these would make an excellent breakfast with some jam and yogurt!
The keys to making great crepes at home (without a crepe pan) are:
Let the batter rest for at least 1 hour. This allows the batter to fully hydrate, which will allow the batter to swirl in the pan more effortlessly.
Use a nonstick pan without any oil or butter. I prefer to cook my crepes this way because the release is super clean!
Don’t let the pan get too hot. Especially when adding the batter into the pan. If the pan is too hot, the batter will cook too quickly and won’t spread evenly in the pan. Maintain a good medium-low temperature.
Ginger infused whipped cream
Crepe cakes consist of two main components (if you don’t count the topper, it’s optional), they are pretty obvious: crepes and whipped cream. Occasionally, I’ll add jam or fresh fruit into the layers. This whipped cream is steeped with fresh ginger, which gives the cream a super subtle hint of spice. I love that this ginger whipped cream because it is light and refreshing! It’s a nice respite from the sugar overload the holiday offers.
Slices of ginger are steeped in warm heavy cream, very much like extracting flavor from tea. The flavor won’t be too overpowering. Chill the cream in the fridge for an hour or more, remove the bits of ginger, and whip to medium-peaks. Then get layering!
Assembling the crepe cake
It’s important that your crepes are completely cooled before assembling the cake. Otherwise, the warmth from the crepes will melt the whipped cream and you’ll have a floppy mess.
Start by placing a crepe on a cake board and smear a thin layer of whipped cream over the surface. Stack another crepe on top and repeat until all the crepes and whipped cream are used up. I like to chill the cake in the fridge, uncovered, for about an hour to let the cake setup before decorating and slicing.
The Easiest Homemade Festive Cake Toppers
The cake will be stunning without any decoration. BUT if you wanted to add just a little holiday cheer to your crepe cake without constructing an entire gingerbread village, I highly recommend these chocolate pretzel trees! You’ll need some white chocolate (plus some matcha if you want green trees), small ziplock bags, mini pretzel sticks, and sprinkles (which are optional).
Melt down the white chocolate. I prefer melting chocolate over a double boiler, which is a heat proof bowl set over simmering water. You can also melt the chocolate in the microwave, but make sure to microwave in 15 to 20 bursts while mixing in between, so the chocolate doesn’t burn. Once it’s smooth, you can split the chocolate into two and mix in some matcha for a green tint. Let the chocolate cool for a few minutes, it should still be warm but cool enough to safely handle.
Arrange mini pretzel sticks on a baking sheet lined with parchment paper. Space them out at least 3” apart.
Transfer the melted chocolate into small ziplock bags. Snip of the very end of one of the corners. Drizzle chocolate over the pretzel sticks, making the shape of a pine tree (narrower at the top and wider at the base). While the chocolate is still warm, add sprinkles if you wish! Let the chocolate cool until firm. Stick the sheet tray into the fridge if you want to speed up the process.
When the trees are ready, give the crepe cake a wintery dusting of powdered sugar and stick the trees into the cake! Enjoy and happy holidays!
Gingerbread Crepe Cake
makes 1 8” cake
crepes:
300g (2 cups) all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
450g (2 cups) milk
227g (1 cup) water
50g (1/4 cup) Wholesome Cane Sugar
2 tbsp Wholesome Molasses
3 eggs
2 tbsp oil
1 tsp vanilla
whipped cream:
1” knob of ginger, thinly sliced
2 cups heavy cream
1/2 cup Wholesome Powdered Confectioners’ Sugar
decorations:
1 cup white chocolate
2 tsp food grade matcha powder (optional)
8 to 10 small pretzel sticks
sprinkles
steps:
Make the crepe batter: in a large bowl, whisk to combine flour, baking powder, cinnamon, ginger, and salt. In another medium bowl, whisk to combine milk, water, sugar, molasses, eggs, oil, and vanilla. Pour the wet ingredients into the dry while constantly stirring. Continue to mix until smooth. Cover the bowl with plastic wrap and allow the batter to rest at room temperature for 1 hour or in the fridge up to 24 hours. The longer the batter rests, the easier it will be to make crepes!
Prepare the ginger infused whipped cream: Combine ginger and heavy cream in a medium saucepan over medium-low heat. Bring to a simmer and turn off the heat, allow the ginger to steep in the cream for 20 minutes. Transfer the cream, with the ginger, into a bowl or container. Cover and chill in the fridge for at least 2 hours, up to overnight. Once chilled (or while the crepes are cooling), remove the ginger. Whip the cream and powdered sugar until medium-stiff peaks form. Whipped cream can be stored in an airtight container in the fridge for up to 3 days.
Make the crepes: Heat an 10" nonstick frying pan over medium heat. Pour in a 1/4 cup of batter and swirl to cover the whole pan. Cook until the edges get slightly brown and crisp, 30 to 45 seconds. Flip and cook for another 30 seconds. Remove from pan and allow to cool on a baking sheet or wire rack. Repeat with remaining batter, allow time in between each crepe for the pan to cool slightly so the batter swirls more evenly. You should get around 18 crepes. Allow the crepes to completely cool.
Assemble the crepe cake: Place a crepe on a large plate or cake board. Spread a thin later of whipped cream evenly over the surface and place another crepe on top. Repeat with remaining whipped cream and crepes. Place the crepe cake, uncovered, in the fridge to set for 1 hour before serving. Loosely cover the cake with plastic wrap if serving later.
Prepare decorations: To make the trees, slowly melt white chocolate over a double boiler (heat proof bowl set over simmering water). Or microwave in 15 to 20 second bursts (to prevent burning), mixing in between with a spoon, until smooth. Split the chocolate into 2 small bowls and mix in matcha powder into one of the bowls. Allow the chocolate to cool for a few minutes. Line a baking sheet with parchment paper. Arrange pretzel sticks on the sheet, spaced 3 inches apart. Transfer the chocolate into small resealable bags and snip off the very end to make a small opening. Piping the chocolate over the pretzel sticks so they look like pine trees. While the chocolate is still warm, sprinkle sprinkles over the chocolate. Allow to cool until the chocolate is firm and set.
Decorate the cake: Dust the top of the cake with powdered sugar using a mesh strainer. Where you want to place the trees, use a sharp paring knife to cut little openings into the top of the cake. Stick the trees into the cake. Serve and enjoy!