The French and German bakers mold the traditional gingerbread in delectable ways. It is not just a slice of gingerbread, it is shaped into pancakes, crepes, cookies, bread pudding, muffins, and the gingerbread is fused in a variety of desserts. Gingerbread is now sweetened by adding caramel, brown sugar and chocolate, not the refined white sugar.
The gingerbread crepes are filled with apple, pears, custard, chocolate sauce, and raspberries and as far as frostings and toppings are concerned, it is up to you to use your creativity.
While an extra egg can be used to make the crepe crispier, the amount of flour can also be reduced by one cup than the usual 1 1/4 measurement. You just have to drop scoopfuls of batter on a hot pan, it can be filled with apple, and toasted pecans or you can go wild like me stuffing the gingerbread with sun-dried tomatoes, cheese strips, and mushrooms and cover it with a spicy chocolate sauce.
The above photo, must be looking tempting with garnished blueberries and vanilla cream topping, but to crack what is inside it, you better try a couple of the recipes given in News Channel
Read More: Mercury News
