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Santa’s Hat Crepes for Christmas Breakfast

Santa’s Hat Crepes: The Perfect Festive Christmas Breakfast

Enjoy festive Santa’s Hat Crepes for Christmas Breakfast that will bring smiles and cheer to your holiday table.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 crepes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Crepes
  • 1 cup All-Purpose Flour Provides structure for the crepe; cake flour may break easily and should be avoided.
  • 1 cup Whole Milk Adds moisture for a perfect consistency; skim milk can be used but may yield a duller result.
  • 2 large Eggs Help bind the batter and contribute to the crepe's rich color.
  • 2 tablespoons Red Gel Food Coloring Ensures vibrant color without thinning the batter; liquid coloring may weaken the texture.
  • 2 tablespoons Sugar Sweetens the batter slightly and balances the flavors.
  • 1/4 teaspoon Salt Enhances overall flavor and complements the sweetness.
For the Filling
  • 1 cup Whipped Cream Used for decorative trim and pom-pom; for best texture, ensure it's chilled before whipping.

Equipment

  • mixing bowl
  • Non-Stick Skillet
  • whisk
  • spatula

Method
 

Preparation Instructions
  1. In a mixing bowl, blend together 1 cup of all-purpose flour, 1 cup of whole milk, 2 eggs, 2 tablespoons of sugar, 1/4 teaspoon of salt, and a few drops of red gel food coloring. Whisk until the mixture is smooth and free of lumps, about 2–3 minutes.
  2. Allow the crepe batter to rest for 30 minutes at room temperature.
  3. Once your skillet is hot, lightly coat it with a little cooking spray or butter. Pour 1/4 cup of the batter into the center of the pan and quickly swirl it to coat the bottom evenly.
  4. Cook for about 1 minute until the edges begin to lift and the surface looks dry. Gently flip the crepe with a spatula, cooking for an additional 30 seconds until lightly golden.
  5. Remove the crepe and set it aside to cool completely. Repeat with the remaining batter.
  6. Take each cooled crepe and fold it in half, followed by another fold to form a triangle. On the outer edge of the triangle, pipe a generous line of whipped cream to serve as the brim, and place a dollop on top for the fluffy pom-pom.
  7. Serve your Santa Hat Crepes immediately after assembling to preserve the fluffiness of the whipped cream.

Notes

Ensure your cream and bowl are chilled to achieve firm peaks. For best results, assemble your crepes shortly before serving.