Pepperkakor Crepes are so decadent and tasty. If you have never had Pepperkakor it has a mild gingerbread flavor with a heightened cinnamon flavor.
I have had this recipe for crepes on my mind for a while. The thought that a cinnamony gingerbread crepe sounded lovely. Originally was going to make them for Christmas eve morning or Christmas day morning. Now I am thinking they would be perfect for New Year’s day. What better way to start the New Year. I set to work to write the recipe. I wasn’t wrong this crepe is divine.
Powdered Vanilla Monk Fruit Sugar in this recipe as well as Cassava flour which is a flour made from the Yucca root vegetable. I also made some Swedish Vanilla Sauce to top these crepes along with whipped cream that I added to my ISI Whipper. An ISI is a tool that allows you to put your whipped cream inside and then spray out as if it was a can of whipped cream you purchased from the grocery store. It is a wonderful tool. Then I also ground up some of my dried cranberries to make cranberry dust to decorate the crepes with.
1/2 cup water
2 cups whole milk
1/2 cup cassava flour
1 tablespoon Powdered Vanilla Monk Fruit Sweetener
2 teaspoon cinnamon
1/8 teaspoon ground clove
1/8 teaspoon ground ginger
2 tablespoons melted coconut oil
Filling and topping
1 cup whipped heavy cream in ISI whipper
1 cup Swedish Vanilla Sauce
Add eggs to a blender
add in water, milk, powdered monk fruit sugar.
toss in Cinnamon
Add in clove
Adding in Ginger
Blend in cassava flour and melted coconut oil. Blend on high 1 to 2 minutes. Let sit 15- 20 minutes
Place a crepe pan or medium sized pan on the stove on medium heat. Add a little coconut oil and make sure the pan is well greased. When the pan is hot batter the pan.
Tilt and swirl until the batter has covered the bottom of the pan.
Cooks Note: Don’t feel bad if the first crepe has to be tossed out. Most people have to toss out the first one.
Cook approximately 1-2 minutes. Using a spatula flip crepe and cook the other side about 1 minute.
Makes approximately 16 crepes depends on the size of your pan. Leftovers can be stored in the blender or in a sterilized glass jar with a lid for 3-4 days. Then Shake and use as directed.
Fill each crepe with a little-whipped cream.
On top of the whipped cream add a tablespoon or so of Swedish Vanilla Sauce recipe is on my blog
Decorate with a small amount of whipped cream, Swedish vanilla sauce and dried cranberry dust. Place dried cranberries into a food processor and process until dust.
- 8 eggs
- 1/2 cup water
- 2 cups whole milk
- 1/2 cup cassava flour
- 1 tbsp powdered vanilla monk fruit sugar see recipe on my blog
- 2 tsp cinnamon
- 1/8 tsp ground clove
- 1/8 tsp ground ginger
- 2 tbp melted coconut oil
Filling and Topping
- 1 cup whipped cream spray with an ISI Whipper
- 1 cup Swedish Vanilla Sauce
- 3 tbsp dried cranberries
- Place eggs in a blender. Add water, milk, powdered vanilla monk fruit sugar, cinnamon, clove, ginger, cassava flour, and melted coconut oil. Blend on high 1 to 2 minutes. Let sit 15 – 20 minutes before using.
Place a crepe pan or a medium-sized pan on the stove on medium heat. Add a little coconut oil and make sure the pan is well greased.
- When the pan is hot pour a small amount batter in the pan. Tilt and swirl until the batter has covered the bottom of the pan.
Don’t feel bad if the first crepe has to be tossed out. Most people have to toss the first one out.
- Cook approximately 1 – 2 minutes. Using a spatula flip crepe and cook about 1 minute.
Makes approximately 16 crepes depends on the size of your pan. Leftovers can be stored in the blender or a sterilized glass jar with a lid for 3 – 4 days. Then shake let sit 10 minutes and use as directed above.
- Fill each crepe with a little whipped cream. On top of the whipped cream add a tablespoon or so of Swedish Vanilla Cream recipe is on my blog
- Decorate with a small amount of whipped cream, Swedish vanilla sauce and dried cranberry dust
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||7 %|
|Saturated Fat 2 g||12 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 96 mg||32 %|
|Sodium 49 mg||2 %|
|Potassium 108 mg||3 %|
|Total Carbohydrate 5 g||2 %|
|Dietary Fiber 0 g||1 %|
|Sugars 2 g|
|Protein 4 g||8 %|
|Vitamin A||3 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|