Eggnog French Crepes

by Hillary Davis
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eggnogcrepesInfused 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?

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:

Add all of the ingredients to a food processor and process until well combined. Allow to rest for at least 1 hour.

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.

Allow the crepe to set and become dry on top, then flip over and cook the other side until golden.

As you make the crepes, layer them with parchment paper and keep warm in the oven or under a kitchen towel.

Serve with warmed maple syrup and a snow shower of powdered sugar.

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