eggnog french crepes
Aurora borealis? No, light shining through a thin French crepe! I picked the edge of it up so you could see how thin it needs to be to be tender and light.

Infused with the holiday spirit, I’ve found myself putting eggnog-type flavorings in everything lately, including these French crepes I made for breakfast. They’d be equally good for dessert, perhaps with a dash of rum in the warmed maple syrup on top?

eggnog french crepes

Here’s the recipe, which makes 8 thin crepes:

Eggnog French Crepes

Ingredients

  • 1 1/2 cups
    all-purpose flour
  • 3 tablespoons
    sugar
  • 3/4 teaspoons
    cinnamon
  • 1/8 teaspoon
    salt
  • 3
    eggs, beaten
  • 1 1/4 cups
    milk
  • 1 tablespoon
    rum
  • 1 tablespoon
    bourbon
  • 1 1/2 teaspoons
    vanilla
  • 2 tablespoons
    melted butter
  •  
    freshly grated nutmeg to garnish

Cooking Directions

  1. Add all of the ingredients to a food processor and process until well combined. Allow to rest for at least 1 hour.
  2. Butter a non-stick skillet or crepe pan and when it is hot pour in 1/4 cup of crepe batter, swirling the pan all around to make it as thin as possible, and pouring out any excess.
  3. Allow the crepe to set and become dry on top, then flip over and cook the other side until golden.
  4. As you make the crepes, layer them with parchment paper and keep warm in the oven or under a kitchen towel.
  5. Serve with warmed maple syrup and a snow shower of powdered sugar.

You might also like:

 Amazing Chocolate Omelette

The Morning After: Crunchy Maple Homemade Butter

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