Description

These Eggnog Crêpes are thin, festive pancakes infused with warm holiday spices and creamy eggnog. Perfect for breakfast, brunch, or dessert, they’re easy to make and endlessly customizable with sweet toppings or fillings.

Ingredients

1 cup eggnog

3/4 cup all-purpose flour

2 large eggs

2 tablespoons unsalted butter, melted

1/8 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

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Instructions

1. In a blender, combine eggnog, flour, eggs, melted butter, salt, vanilla extract, and nutmeg. Blend until smooth. Let the batter rest in the fridge for at least 30 minutes.

2. Heat a nonstick skillet or crêpe pan over medium heat. Lightly grease with butter or spray.

3. Pour 1/4 cup of batter into the pan, swirling to coat the bottom. Cook for 1-2 minutes, flip gently, and cook for another 30 seconds.

4. Transfer to a plate or wire rack. Cover with a towel to keep warm as you cook the rest.

5. Serve with powdered sugar, whipped cream, berries, maple syrup, or your favorite filling.

Notes

Resting the batter is crucial: it prevents tearing and results in softer crêpes.

Use full-fat eggnog for best flavor and consistency.

Don’t overcrowd the pan; cook one crêpe at a time for perfect results.