Eggnog Crepes
Celebrate the season with Eggnog Crepes - soft, golden crepes topped with a creamy eggnog sauce and festive pomegranate arils.
Servings: 6 servings
Equipment
- double boiler
- mixing bowl (large and small)
- crepe pan or 7-inch nonstick skillet
Ingredients
For the eggnog sauce:
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- pinch salt
- 2 cups eggnog
For the eggnog crepes:
- 1 ½ cups all-purpose flour
- ⅛ teaspoon granulated sugar
- ⅛ teaspoon salt
- 2 large eggs
- 2 cups eggnog
- ¼ cup milk
- butter melted, for cooking
Additional ingredients:
- powdered sugar
- pomegranate arils
Instructions
To make the eggnog sauce:
- Combine the flour, sugar, and salt in a double boiler. Gradually whisk in the eggnog until smooth.3 tablespoons all-purpose flour, 2 tablespoons granulated sugar, pinch salt, 2 cups eggnog
- Cook and stir over medium heat until the mixture has thickened, about 8 minutes.
- Remove from heat and allow to cool slightly before covering and refrigerating until serving.
To make the eggnog crepes:
- In a large bowl, mix the flour, sugar, and salt. Make a well in the center and crack in the eggs.1 ½ cups all-purpose flour, ⅛ teaspoon granulated sugar, ⅛ teaspoon salt, 2 large eggs
- Slowly mix in the eggnog, then stir in the milk. Do not overmix.2 cups eggnog, ¼ cup milk
- Refrigerate the batter for at least one hour or up to overnight. Stir a few strokes before cooking, adding a bit of milk if needed to reach the consistency of heavy cream.
- Heat a crepe pan or 7-inch nonstick skillet over medium heat. Brush with melted butter.butter
- Pour 3 to 4 tablespoons of batter into the pan and quickly tilt and swirl to coat the bottom evenly.
- Cook for 1-2 minutes, then loosen the edges with a spatula and flip carefully. Cook the other side for 1 minute.
- Slide the crepe onto a plate. Repeat with the remaining batter, brushing the pan with butter between crepes.
To serve:
- Top the eggnog crepes with eggnog sauce, powdered sugar, and pomegranate arils.powdered sugar, pomegranate arils
Notes
🥡 STORAGE
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
- Keep the sauce separately in a covered jar or container.
♨️ REHEATING
- Warm crepes in a nonstick skillet over low heat for 30 seconds per side.
- The sauce can be gently reheated in the microwave or over low heat on the stovetop.
❄️ FREEZING
- Stack crepes between sheets of parchment paper, wrap tightly, and freeze for up to 2 months.
- Thaw in the refrigerator overnight before reheating.
💡 TIPS FOR BEST RESULTS
- Let the batter rest for at least 1 hour for tender, delicate crepes.
- Swirl the pan quickly after pouring to ensure thin, even crepes.
- Adjust the thickness of the batter with a splash of milk if needed.
🍳 ALTERNATE COOKING METHODS
- Electric griddle: Use a flat griddle at medium heat for multiple crepes at once.
- Crepe maker: Follow the manufacturer’s directions for perfect, evenly cooked crepes.
♻️ LEFTOVERS
- Use leftover crepes to make a breakfast wrap with fruit and yogurt.
- Fill with Nutella or whipped cream for a dessert-style version.
📝 NOTES
- Crepes can be filled and folded into triangles or rolled into tubes.
- Use a scant to full ¼ cup measuring cup for evenly sized crepes.
- Allowing the batter to rest is essential for the best texture and flavor.
- For an easy eggnog filling, in a large mixing bowl, beat 1 box (3.4 oz) of vanilla instant pudding mix with 1 ¾ cups of cold prepared eggnog for 2 minutes. The mixture will thicken slightly. Gently fold in 1 cup thawed whipped topping until just combined. Spoon into crepes and roll up or fold into triangles. Top with the eggnog sauce and pomegranate arils before serving.
Nutrition
Calories: 322kcal | Carbohydrates: 45g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 163mg | Sodium: 168mg | Potassium: 355mg | Fiber: 1g | Sugar: 18g | Vitamin A: 456IU | Vitamin C: 3mg | Calcium: 247mg | Iron: 2mg
