Best Eggnog Crepes Recipes

TRADITIONAL EGGNOG

Traditional Eggnog image

A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!

Provided by phalanx0

Categories Drinks Recipes Eggnog Recipes

Time 2h10m

Yield 18

Number Of Ingredients 8

Ingredients

6 eggs
1 cup white sugar
½ teaspoon vanilla extract
½ teaspoon ground nutmeg, divided
2 cups whipping cream
2 cups milk
¾ cup brandy, chilled
⅓ cup spiced rum (such as Captain Morgan's®)

Steps:

Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 13.3 g, Cholesterol 100.4 mg, Fat 12 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 44.7 mg, Sugar 12.6 g

EGGNOG CREPES

Eggnog Crepes image

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

Ingredients

1 1/2 cups eggnog
4 eggs
2 tablespoons melted butter
1 cup flour
1/2 teaspoon salt
1/2 tablespoon nutmeg
2 tablespoons sugar
8 ounces softened cream cheese
1/4 cup orange juice concentrate
1/2 cup softened cranberries
6 ounces vanilla yogurt
1 teaspoon ground cinnamon
1 tablespoon hazelnut extract

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.

EGGNOG

Eggnog image

Classic Gourmet Magazine Eggnog

Categories Alcoholic Gourmet Drink

Yield Makes about 6 cups

Number Of Ingredients 10

Ingredients

3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup Cognac or other brandy
1 teaspoon vanilla
Garnish: freshly grated nutmeg
Special Equipment
an instant-read thermometer

Steps:

Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.