Eggnog Crepes Recipes
EGGNOG CREPES
What to do with all that left over eggnog? Make crepes. I sometimes just make the eggnog crepes and fill them with pumpkin butter that is usually sold at Trader Joe's during thanks giving and top it with home made whipped cream. SO good!
Provided by mamadelogan
Categories Breakfast
Time 25m
Yield 1 crepe, 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Simply mix all crepe ingredients together and mix on medium for approximately 5 minutes. (If you allow the batter to rest over night it helps absorb the flour resulting in better crepes).
- Using a 2oz. ladle, pour batter into pan and swirl pan until bottom of pan is covered in thin layer of batter and cook for approximately 1 and 1/2 to 2 minutes on each side or until edges are lightly browned.
- Using a heat resistant spatula, serve crepe onto a plate and put a generous dollop of softened filling into each crepe and roll.
- Garnish with a touch of the yogurt, sprinkle with cinnamon and hazelnuts and serve at room temperature.
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- Throw all ingredients into a blender (or magic bullet blender cup) and blend until smooth. Scrape down any flour stuck to the sides of the blender walls, and blend again until lump free.
- Heat a good quality nonstick pan, crêpe maker or crêpe pan over medium heat and lightly grease with a small amount of melted butter.
- Pour 1/4 cup of the batter onto the pan and quickly swirl the pan so the batter covers the whole inside. (If using crêpe maker, follow manufacturers instructions.) Cook for 1 minute, loosen around the edge with a spatula or your fingertips (be careful not to burn yourself), and flip. Cook for a further 45 seconds - 1 minute.
- Slide the crepe out of the pan onto a plate and repeat with remaining batter, lightly greasing the pan in between crepes.
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