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Tuesday, December 18, 2012

Chocolate Ginger Crepes

It is hard to remain festive in light of the tragedy that occurred last Friday in my state.  Knowing that this happened a little over a 1/2 hour away from us and that it could have easily been my child, does not make it easier.  The families of Sandy Hook, CT deserved to spend the holidays happy and carefree with their loved ones, not burying them.  

As parents, we all strive to give our children an innocent childhood, but then we realize that some things are out of our control. I remember being worried about having kids for fear of all the things that could happen to them in this world.  It shouldn't be like this.  I think all parents will be holding their children a little tighter this holiday, I know I will.  And please keep all the families affected by Friday's tragedy in your prayers.

My children love when I make them crepes.  We eat a lot of them over here.  I wanted to come up with a recipe to make for breakfast on Christmas morning.  

I have been on a tangent of chocolate and ginger lately and thought that would be a perfect combo for this special breakfast.

I just love the way the ginger, cloves, and cinnamon scent up the house. Mmmmmm!  Now I did try these with pure maple syrup and they were delicious. However, if you want over the top, OMG, gotta have delicious, then  you have to go check out Dine and Dash's Eggnog Syrup recipe.  That is the glorious golden syrup I poured over my crepes and it made them magnificent.  I am definitely making these again for Christmas morning.

Chocolate Ginger Crepes

by The Sweet Chick
Prep Time: 5-10 minutes
Cook Time: 1 minute each
Keywords: stove top breakfast dessert ginger chocolate cloves cinnamon Christmas crepe 

Ingredients (10 crepes)
  • 1 3/4 cups milk
  • 1 cup all purpose flour
  • 1 whole egg
  • 2 tablespoons dark molasses
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup unsweetened cocoa
In a blender or with hand mixer, combine all ingredients. Blend until smooth.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.
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  1. I didn't know you were a Nutmeger. I'm from the area too. In fact both my parents, my brother, sister-in-law, and cousin all teach in the towns surrounding Newtown. I can't imagine. Hugs to you and your family!

    1. Yes, I am. I have lived in the same town all my life.


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