Let Me Tell You How Eggnog Crepes Became My Holiday Ace
So, picture this: it’s that weird stretch between Christmas and New Year’s—nobody knows what day it is, leftovers everywhere, and my kids start clamoring for something “that’s not ham, please!” Enter Eggnog Crepes. My not-so-secret weapon for getting rid of the last of the eggnog (and let’s be real, a good excuse to eat "dessert" for breakfast). First time I made these, I nearly ruined the first three, because I got distracted by my neighbor’s cow breaking into my garden (don’t ask, it’s a rural thing), but since then, I’ve gotten the hang of it, mostly. I mean, apart from the occasional crepe flip disaster—but honestly, who hasn’t flung a pancake halfway across the room at least once?
Why You’ll Love These (Or, Why My Family Does, Anyway)
I make this when I want my family to think I’ve worked some breakfast magic (and secretly, when I want them to leave me alone about dinner). My crew goes a bit wild for this because, well, it’s sweet, cozy, slightly boozy (if you’re using the grown-up nog), and somehow feels fancy. Plus, if the eggnog carton kicks the bucket, I just use a bit of spiced milk and nobody’s any the wiser. Just don’t tell my Uncle Dave—it’s his “tradition” to finish the dregs of the nog on New Year’s Eve. Oh, and the filling—some days I throw in ginger-spiced whipped cream if I’m feeling extra, but usually, it’s whatever jam I have at hand because let’s be honest, I’m not Martha Stewart, and sometimes the kitchen looks like a Christmas tornado hit it.
What You’ll Need (Plus, My Shortcuts & Substitutions)
- 1 cup all-purpose flour (Honestly, I’ve used whole wheat in a pinch, but it’s a bit heartier. My grandma always swore by Gold Medal, but whatever’s cheapest works.)
- 2 large eggs
- 1 cup eggnog (any store-bought brand, or this recipe at Serious Eats is amazing if you’re up for homemade)
- ½ cup milk (I do whole, but 2% or almond milk are fine—sometimes I just splash whatever’s left in the fridge)
- 2 tablespoon melted butter (swap for a glug of oil if you absolutely must, but butter does make them taste richer)
- 2 tablespoon sugar
- ½ teaspoon salt (If you forget this, it’ll still work, just a bit flat)
- Optional: 1 teaspoon ground nutmeg (I usually add extra because, well, it’s eggnog, right?)
- For serving: powdered sugar, whipped cream, berry jam, sliced bananas—or honestly, just a bit of maple syrup is fine
How I Actually Make Eggnog Crepes (No Judgment on the First One)
- Whisk up flour, sugar, and salt in a biggish bowl. Not a science—sometimes I just sift by hand, sometimes I don’t. If I’m feeling wild, I add the nutmeg here.
- In a separate jug or bowl, beat together eggs, eggnog, melted butter, and milk. (This is where my little one always tries to “help” and gets egg everywhere.)
- Slowly pour the wet into the dry while whisking, until you get a smooth-ish batter. If it’s lumpy, don’t panic; let it sit for 10-20 mins—lumps usually melt away, or blitz it quickly with an immersion blender (not essential but kinda handy).
- Heat a nonstick skillet or crepe pan over medium. A dab of butter goes in—I swirl it all over, sometimes flick a bit onto the backsplash, but that’s life.
- Ladle about ¼ cup of batter into the pan, swirl to coat the bottom. Now, my first crepe is always a mess. Just eat it while standing up, like a true home cook.
- Cook for about 60 seconds, until the edges look dry, then loosen with a spatula (or a butterknife, if you're like me and can’t find the spatula), and flip—don’t stress if it folds up or looks a bit odd, it’ll still taste great.
- Stack finished crepes under foil—if they last that long without midnight snackers grabbing them. Repeat until batter is gone, stacking and covering as you go.
- Fill or top as your heart desires. Sometimes I just sprinkle sugar and roll ‘em up, but whipped cream and berries = pure joy.
Notes From a Somewhat Distracted Cook
- Letting the batter rest really does help. I skipped it once in a hurry and they came out kind of chewy… not great, honestly.
- If your crepes stubbornly stick, your pan might not be hot enough. Or you need more butter. Or maybe it’s just Monday. Try, try again.
- The leftovers (if you have any) taste even better cold the next day with jam. I swear by it, but then maybe I’m weird.
Variations I’ve Tried (And One Dud)
- Add orange zest to the batter—gives it a festive twist (no pun intended… actually, maybe a little).
- Chocolate chips in the crepe? Fun idea, but they make flipping a bit dicey. Most just stick; my advice: just chocolate-drizzle after cooking instead.
- Rum in the eggnog? Yes please, but do go easy, or pancakes for breakfast suddenly turn into naps before noon.
Gear You’ll Need—But Don’t Sweat It If You Don’t Have All This
- Nonstick skillet (I’ve used an old cast iron in a pinch, with enough butter; it’s not quite as lacy, but gets the job done)
- Whisk (or a fork—don’t let lack of gear stop you)
- Medium mixing bowls
- Ladle (a small cup is fine, honestly)
- Thin spatula (seriously, butterknife works in a crisis, it’s not the end of the world)
How To Store—But They Might Vanish First
Wrap cooled crepes in plastic or foil, pop them in the fridge. They’ll be fine for 2 days, maybe three if you don’t have a teenager lurking. Reheat in a warm pan or even the microwave, though honestly, in my house it never lasts more than a day!
Pie-in-the-Sky Serving Ideas
I like to dish these up with a dusting of powdered sugar and a tall mug of coffee (or more eggnog: here’s a grown-up version from Liquor.com if that’s your jam). My cousin insists we top ours with spiced apples and whipped cream on Christmas morning. Sometimes, we go truly rogue and stuff them with ice cream—but only if there’s no judgmental in-laws around.
Lessons I’ve Learned a Bit the Hard Way (Pro Tips?)
- Don’t use a cold pan. I once tried, in a rush, and ended up physically scraping half the crepe off (not pretty).
- Resist overfilling crepes with too much jam—they turn into a sticky mess getting them out of the pan and, trust me, you’ll regret it.
- Patience is key. The batter does improve with a little sit—you have time for another cup of tea, promise.
Some Questions Folks Have Actually Asked Me
- Q: Can you freeze these?
- Yep, totally! Just layer with parchment, and freeze. Thaw gently and refresh in the pan. They might stick together a tad, but prying them apart isn’t the end of the world—use a butterknife, works a treat.
- Q: Isn’t making crepes hard?
- Nah—it just looks fiddly. The first one’s usually a flop, but after that, it becomes second nature. Plus, ugly crepes taste the same as pretty ones!
- Q: Can I use homemade eggnog?
- Absolutely. In fact, it’s probably even better. Just go easy on the booze or it gets, well, too festive for breakfast if you know what I mean.
- Q: What’s the best pan to use?
- I always say nonstick is easiest, but I’ve used stainless with enough butter (and cussed a bit) and it worked. My mate swears by his ancient crepe pan but I literally just use my regular frying pan most of the time.
And finally, if you want to brush up on crepe-flipping skills (or just gawk at professionals doing it right), check out this video on YouTube I always end up watching when I should be actually folding laundry.
Anyway, whether your crepes end up perfect circles or wild “abstract art,” trust me—the taste of eggnog in breakfast form is holiday cheer in a bite. Enjoy, and let me know if yours turn out wild like mine usually do. Ta!
Ingredients
- 1 cup all-purpose flour
- 1 ¼ cups eggnog
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- Butter or oil for the pan
Instructions
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1In a large mixing bowl, whisk together the flour, sugar, nutmeg, and salt.
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2In a separate bowl, whisk eggs, eggnog, and melted butter until smooth.
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3Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and free of lumps.
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4Heat a non-stick skillet over medium heat and lightly coat with butter or oil.
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5Pour about ¼ cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes per side, or until edges are lightly golden. Repeat with remaining batter.
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6Serve warm, dusted with extra nutmeg or topped with your favorite syrup or whipped cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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