Let’s start thinking about Christmas with a cute and super quick idea, Santa’s hat crepes. They are very simple to make, delicious, and beautiful to look at. I recommend making them with your kids; they will surely be delighted with the result. But now let’s see together how to prepare Santa’s hat crepes in the following recipe.
- Difficulty: Very Easy
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 eggs
- 125 g all-purpose flour
- 25 g butter (melted)
- 1 cup milk
- to taste red food coloring (of good quality)
- to taste pistachio spread
- 200 g sweetened whipped cream
Tools
- 1 Crepe Pan 11 inches
- 1 Piping Bag
Steps
Start preparing your Santa’s hat crepes by dissolving the red food coloring in the milk. Be sure of its quality; to achieve a bright red, you need very little food coloring if it’s of good quality.
Whisk the eggs and alternate adding milk and flour until all ingredients are used. Finally, add the melted butter and incorporate it well. Let the batter rest in the fridge for about half an hour.
Next, take your crepe pan if you have one, or a regular pan will do, and heat it well. Pour a large ladle of batter and let it spread over the entire pan, rotating the pan by the handle or using the tool usually provided to spread crepe batter.
Let it cook for less than a minute and detach it from the pan with a spatula. Cook for about 30 seconds on the other side, and the first crepe is ready.
Repeat this process until the batter is finished.
Once all the crepes are ready, whip the cream until firm and place it in the fridge.
Take a crepe, spread the pistachio cream, and fold it over itself, first in half and then again in half until you’ve got a cone shape. Decorate with whipped cream dollops as shown in the picture and serve your Santa’s hat crepes immediately. Enjoy your meal.
Saby recommends…
The filling for your Santa’s hat crepes can obviously vary as you like, hazelnut cream, custard, speculoos cream… all will be perfect for this recipe.
