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Eggnog Crêpes

Delightful Eggnog Crêpes for a Cozy Holiday Breakfast

Enjoy these delightful Eggnog Crêpes, a festive breakfast that combines eggnog, cinnamon, and nutmeg for a cozy holiday treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 crêpes
Course: Breakfast
Cuisine: French
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crêpe Batter
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 3 large eggs fresh eggs yield the best results
  • 1 cup eggnog store-bought or homemade
  • 1/2 cup milk any milk or dairy substitute can be used
  • 2 tablespoons unsalted butter melted
  • 1 pinch salt sea salt or kosher salt works well
  • 1 teaspoon vanilla extract almond extract can be used for a twist
  • 1 teaspoon ground cinnamon optional, adjust to taste or omit
  • 1 teaspoon ground nutmeg optional, freshly grated is best
For the Toppings
  • powdered sugar for dusting for sweet presentation
  • maple syrup for drizzling complements the flavor perfectly
  • whipped cream for serving adds creamy richness
  • fresh berries for serving for fruity contrast
  • mascarpone for topping adds a creamy element

Equipment

  • blender
  • non-stick crepe pan
  • Spatula

Method
 

Step-by-Step Instructions for Eggnog Crêpes
  1. In a blender, combine 1 cup of all-purpose flour, 3 large eggs, 1 cup of eggnog, 1/2 cup of milk, 2 tablespoons of melted unsalted butter, a pinch of salt, and 1 teaspoon of vanilla extract, along with optional spices. Blend until smooth.
  2. Cover the batter and refrigerate it for at least 30 minutes or overnight to allow the flour to hydrate.
  3. Preheat a lightly greased non-stick crêpe pan over medium heat for about 2-3 minutes.
  4. Pour about 1/4 cup of the chilled batter into the center of the pan and swirl to coat the surface evenly. Cook for about 1-2 minutes until the edges start to lift.
  5. Gently flip the crêpe with a spatula and cook for another 30 seconds until firm but soft. Remove and stack on a plate.
  6. Fill the crêpes with desired ingredients, fold over to enclose fillings, and repeat the process.
  7. Dust the crêpes with powdered sugar and drizzle with maple syrup before serving warm.

Nutrition

Serving: 1crêpeCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

Allow the batter to rest for best texture. Monitor your heat to avoid burning. Keep any fillings at room temperature before adding to warm crêpes.

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