Description
This Eggnog Crepes recipe combines festive flavors with creamy eggnog sauce for a delightful holiday treat.
Ingredients
Scale
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 pinch Salt
- 1 cup Eggnog
- 2 large Eggs
- 1/2 cup Milk
- 2 tablespoons Butter, melted
- 2 tablespoons All-purpose flour
- 2 tablespoons Granulated sugar
- 1 pinch Salt
- 1 cup Eggnog
- 1 tablespoon Powdered sugar
- 1/2 cup Pomegranate arils
Instructions
- In a double boiler, combine flour, sugar, and salt. Gradually whisk in the eggnog until smooth, stirring over medium heat for about 8 minutes until thickened. Allow it to cool slightly, then refrigerate.
- In a large bowl, whisk together the flour, sugar, and salt. Create a well in the center, crack in the eggs, and slowly incorporate the eggnog. Add the milk gently without overmixing!
- Cover the bowl and refrigerate the batter for at least one hour or overnight. Before cooking, give it a gentle stir and add more milk if needed for a creamy consistency.
- Warm your crepe pan over medium heat. Using a brush, coat the surface lightly with melted butter.
- Pour 3 to 4 tablespoons of batter into the pan, tilting and swirling to evenly coat the bottom. Cook for 1-2 minutes until edges are set, then flip and cook for another minute.
- Slide the cooked crepe onto a plate and repeat with remaining batter, brushing the pan with butter between each crepe.
- Drizzle generously with the prepared eggnog sauce, and finish with a dusting of powdered sugar and a sprinkle of pomegranate arils for a festive touch.
Notes
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 220
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Eggnog, Crepes, Holiday, Dessert