Roses in the Snow Crepes

Roses in the Snow Crepe Rolls

Roses in the Snow Crepe Rolls on a Snowy Sled Take breakfast to the next level with elegant crêpes rosette-style.  These cherry and cinnamon-infused crêpe rolls are also a lovely brunch or dessert option.  And they have the advantage of tasting quite wonderful even when made ahead.  Like waffles, a stack of frozen crêpes are handy to have around “just in case” a craving or occasion arises.  I can never make too many crêpes!  (For another variation, and to get advice on how to freeze them, see my Sunshine Crêpes with Mango and Pineapple recipe.)

Rosette Crepes atop Whipped Coconut Cream

I first heard the phrase “roses in the snow” as the name of a cocktail.  I then discovered that the phrase is the title of a song by Emmy Lou Harris.  Though I didn’t grow up listening to her music, the image of roses carrying their beauty into winter is a powerful one.  And now when I make and enjoy these crêpes, the striking image of red roses tossed into powdery white snow comes to mind.

Rosette Crepes with Whipped Cream Snow

Recipe for Roses in the Snow Crêpe Rolls


Sauce Ingredients (or see shortcut below*):

  • 1 cup fresh or frozen cherries, pitted
  • 1 tablespoon corn starch
  • 1/4 cup maple syrup and/or honey and/or sugar
  • 1/4 cup water
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon almond extract or vanilla extract
* Shortcut option: Instead of making a sauce, use fruit jam or puree some red fruit pie filling.

Crepe Ingredients:

  • 3 large eggs
  • 1/8 teaspoon almond extract, optional
  • 1 cup coconut milk (or dairy milk if you prefer)
  • 3/4 cup unbleached flour (or whole white wheat flour)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon, optional
  • 1 teaspoon brown sugar or other sweetener

Directions:

  1. Puree cherries in a blender or food processor.  In a small saucepan, whisk together cold water and cornstarch.  Add pureed cherries to sauce, and turn on heat to medium-low. Bring to a simmer, stirring frequently.  When thickened, add cinnamon and almond extract.  Simmer and stir until sauce is thickened, like jam.  Remove pan from heat and stir in maple syrup or sweetener.  Allow sauce to cool to room temperature.
  2. To make the crêpe batter, beat eggs, add milk, and beat again until smooth (or use a blender).  Blend in flour, cinnamon, and sweetener until a smooth thin batter forms, adding a bit more flour or milk if necessary.  Let batter rest for 10 minutes.
  3. Preheat a greased or oiled skillet over medium heat.  Pour about 1/3 cup batter into the center of the skillet; quickly tilt and rotate the skillet to spread the batter into a thin, round layer.  Cook until bubbles form in the middle.  Flip crêpe and cook the other side until light brown spots appear and center is cooked through.  Transfer cooked crêpes to a plate and cover with a lid or waxed paper to keep them moist and flexible.
  4. Before serving crêpes, spread a layer of fruit sauce onto crêpe and roll up.  Use a sharp knife to gently cut crêpes into evenly spaced round rolls. Spread a 1 cm (1/2-inch) layer of whipped cream (I made coconut cream) in the middle of each plate.  Carefully arrange the cut rolls to display rosettes, swirl side up.

I’m sharing this recipe at Allergy Free Wednesdays and here.

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