Gingerbread Crepes

Ingredients

• 2 eggs
• 1¼ cup milk
• 1 cup all purpose flour
• 3 tbsp butter, melted and cooled, plus more for pan
• pinch salt
• ¼ cup Amoretti® Gingerbread Creamy Cookie Spread

• 2 apples, peeled and diced
• 2 tbsp butter
• 4 tbsp sugar
• 1 tsp cinnamon

• 2 oranges, segmented

• powdered sugar

Directions

1. Combine eggs, milk, flour, butter and salt. Blend with a hand blender or whip in a mixer until smooth.
2. Cover and refrigerate for one hour.
3. In a crepe pan or small sauté pan, melt 1 tsp butter over medium heat, swirling to coat. Pour a small amount of crepe batter into the hot pan.
4. Swirl the batter quickly to evenly coat the bottom of the pan.
5. Flip the crepe after 30 seconds and cook again for 20 seconds.
6. Remove from the pan and let cool on a plate.
7. Repeat the process, cooling each one without stacking until they are cooled somewhat or they will stick together.
8. Once cooled, spread a small amount of Gingerbread Cookie Spread over the crepe, being careful not to tear it, and roll up crepe.

9. Sauté the diced apples in butter, add sugar and cinnamon and continue to cook over medium heat until soft. Let cool slightly.
10. Lay two teaspoons of apple over Cookie Spread and roll up crepe.

11. Lay orange segments over Cookie Spread and roll up crepe.

12. Dust finished crepes with powdered sugar and serve immediately.

• Any Amoretti Cookie Spread can be substituted for the Gingerbread, try Pumpkin Spice Cookie Spread or Graham Cracker Cookie Spread!
• Other fruits can be used such as poached pears or cherries.
• Melted chocolate can be drizzled over the Gingerbread Cookie Spread before or after rolling.