Recipe: Strawberry Crème Brûlée Recipe: Cranberry Pie Crèmes Recipe: Chocolate Apple Pie Crêpes Recipe: Blackberry Tart Crèpes Recipe (makes 10) 3 cups whole wheat flour, plus more for rolling 2 tablespoons butter 1 cup sugar 2 cups all-purpose flour, or 2 tablespoons plus 2 tablespoons for rolling 1/2 teaspoon salt 3/4 cup all-spice 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 2 cups shredded white chocolate 2 teaspoons apple cider vinegar 1 teaspoon vanilla extract 1 teaspoon orange zest Directions For the Crèche: In a large bowl, mix the flour, sugar, flour, and butter.
In a separate bowl, whisk the spices and salt.
In another bowl, add the flour mixture, butter, and sugar.
Add the dry ingredients, whisking to combine.
Roll out the dough into a ball, about 1/8 inch thick.
Divide into 10 pieces, each about 1 inch wide and 1/16 inch thick (about 1 1/3 cups of dough).
Place each piece on a cookie sheet, lined with parchment paper.
Cover with plastic wrap and refrigerate for 30 minutes.
For the Strawberry Crême Brülée: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until creamy and fluffy.
Add cinnamon and nutmeg and continue to beat until fluffy.
Reduce speed to low, and add the applesauce, flour mixture and vanilla.
Mix on medium until just combined, about 5 minutes.
Transfer dough to a lightly floured surface and knead until smooth.
Roll into 1/10-inch balls, about 2-inches wide.
Use a rolling pin to flatten dough.
Sprinkle each piece of dough with a few drops of orange zeromucos or vanilla extract.
Place each ball on a parchment-lined baking sheet, about 4 inches apart.
Cover and refrigeration for 30 more minutes.
Directions For The Crèpe: Preheat oven to 350 degrees F. Roll each ball of dough into 1 1 /2-inch long, 4-inch wide slices.
Remove the parchment paper from the baking sheet.
In the middle of each slice, brush the sides of each ball with the apple cider/vanilla/orange zest mixture.
Brush the top of each piece with the remaining cinnamon and nuts.
Bake for about 35 to 40 minutes, until the crèpe is brown and bubbly and golden on top.
Remove from oven and allow to cool completely on a wire rack before serving.
Notes Recipe adapted from Sweet and Tart (Gingerbread and Pastry Shop) 2.1 http://www.sweetandtasteful.com/2011/05/sweet-and-tastefully-recipe-strawberries-recipped-in-a-bowl-by-the-sugar-and/