Eggnog Crepes Recipes

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 CREMES

Eggnog Cremes image

Categories Bourbon Milk/Cream Dairy Egg Dessert Bake Christmas Cranberry Winter Chill Christmas Eve Bon Appétit

Yield Serves 6

Number Of Ingredients 14

Ingredients

Crèmes
2 cups half and half
5 large egg yolks
6 tablespoons sugar
1 1/4 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup bourbon
Cranberries and Caramel
18 fresh cranberries
18 toothpicks
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
Ground nutmeg

Steps:

For cremes:
Preheat oven to 325°F. Place six 3/4 cup custard cups or soufflé dishes in 13x9x2-inch baking pan. Bring half and half to simmer in heavy small saucepan. Remove from heat. Whisk yolks, sugar, vanilla and salt in medium bowl to blend. Gradually whisk hot half and half into yolk mixture. Whisk in bourbon. Divide mixture equally among custard cups. Pour enough hot water into baking pan to come halfway up sides of custard cups. Bake custard until knife inserted near center comes out clean, about 40 minutes. Remove custards from water. Cool on rack. Cover and refrigerate overnight.
For cranberries and caramel:
Line 2 baking sheets with aluminum foil. Lightly oil foil. Place 1 cranberry on the point of each toothpick. Combine sugar, light corn syrup and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Attach clip-on candy thermometer to saucepan. Increase heat to medium-high and boil without stirring until syrup is deep amber and thermometer registers 325°F, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 15 minutes. Carefully pour 2/3 of syrup onto 1 prepared baking sheet, tilting sheet to spread caramel thinly; set baking sheet aside.
Working quickly, tilt saucepan and carefully dip 1 cranberry into remaining hot syrup to coat lightly. Place candy-coated cranberry on second prepared baking sheet. Repeat with remaining cranberries. Allow caramel on baking sheet to cool and harden. Break caramel candy into 1- to 2-inch pieces. (Caramel candy and berries can be made 6 hours ahead. Let stand at room temperature.)
Sprinkle custards with nutmeg. Stand a few candy pieces upright in custards. Remove cranberries from toothpicks; place 3 berries atop each custard.

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