To those who are unfamiliar with eggnog, it is a dairy-based beverage made with milk, cream, and whipped eggs, and is commonly spiked with some kind of liquor, like brandy, rum, or whiskey.
My first foray into eggnog was with these trusty ol’ crêpes! They’re perfect to get into the holiday spirit for! If you have leftover eggnog from making drinks, coffee cakes, or muffins, here’s another way to use them up (I used store-bought eggnog).
I promise, the resulting crêpes taste just like regular ones – but with a tad more sweetness, a hint of spiciness, and bit of booziness (without having to deal with a drunk uncle).
Some ideas on how to dress these babies up: flambée Cointreau orange liqueur to make Crêpes Suzette; or scoop some vanilla ice cream and drizzle with chocolate sauce and banana slices to make a Banana Split; or slather some Nutella to make a classic French snack; or wrap diced ham and cheese to make a savoury Croque Monsieur wrap.
Or do it like how we did it: simply sprinkled with icing sugar and topped with fresh fruits! Good for breakfast on christmas morning and beyond!
To make it into a delicious dessert, pour some hot eggnog cream sauce (can be made by simmering eggnog with sugar and butter) for some holiday cheer…
HAPPY HOLIDAYS, EVERYONE!
- 1-1/2 cups (210 g) all-purpose flour
- a pinch of sugar
- a pinch of salt
- 2 large eggs
- 2 cups (475 ml) eggnog, homemade or store-bought
- 1/4 cup (60 ml) milk
- melted butter for frying
- Mix the flour, sugar, and salt in a bowl. Make a well in the centre and crack in the eggs.
- Gradually mix the ingredients together, adding enough eggnog for the batter to have the consistency of heavy cream.
- Stir in the milk. Do not overmix, as this will result in rubbery crêpes.
- Strain through a fine mesh sieve to remove lumps. Discard any lumps that can’t be push through the sieve.
- Refrigerate the batter for a minimum of one hour, or overnight.
- When ready to be used, remove the batter from the refrigerator and gently stir for a few strokes, as it may have thickened or congealed upon standing. Add more milk, if necessary, to give it the consistency of heavy cream.
- Heat a 6- or 7-inch nonstick pan or crêpe pan over medium heat and brush with some melted butter.
- Pour 3 to 4 tablespoons (or three-quarters of a regular large ladle) of the batter into the pan and quickly swirl the pan so the batter covers the whole inside. Cook for 1 minute, loosen around the edge with a spatula, then turn over the other side and cook for another minute.
- Slide out of the pan to a plate. Repeat the steps until you use up all the batter, greasing the pan with butter between each crêpe.
- Serve warm. To keep crêpes warm, place them on a baking sheet, cover loosely with foil, and place in the oven at 250 F (130 C). Will keep in the refrigerator, covered in plastic wrap, for up to 3 days.