Eggnog Crêpes

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Eggnog Crêpes are the festive breakfast you didn’t know you needed. Light, lacy, and infused with the warm spices of traditional eggnog, these crêpes make any morning feel like a cozy holiday celebration. Whether you’re planning a Christmas brunch or just want to elevate a chilly weekend morning, this recipe wraps comfort and elegance into every golden layer.

What makes them irresistible is their balance of texture and flavor—delicate yet rich, subtly sweet but not overpowering. Served with a dusting of powdered sugar, a dollop of whipped cream, and fresh berries, they become a dreamy, picture-perfect plate that disappears fast at the table.

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What Kind of Eggnog Should I Use?

You can use store-bought or homemade eggnog for this recipe—both work beautifully. The key is to choose a variety that you enjoy drinking, since its flavor will be front and center. If your eggnog is very thick, you may want to thin it slightly with milk to help the batter stay pourable.

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Ingredients for the Eggnog Crêpes

• Eggnog: The star of the show. Brings warmth, spice, and holiday flair to every bite.
• All-purpose flour: Gives structure to the crêpes while keeping them thin and flexible.
• Eggs: Essential for binding and achieving that silky texture.
• Butter (melted): Adds richness and helps the crêpes cook with golden edges.
• Salt: Just a pinch enhances all the flavors.
• Vanilla extract: Rounds out the sweetness with a fragrant note.
• Optional rum or brandy: A splash for those who want a more grown-up flavor profile.

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How To Make the Eggnog Crêpes

Step 1: Make the Batter

In a large mixing bowl, whisk together the eggnog, eggs, and vanilla extract until smooth. Slowly add the flour and salt, whisking until no lumps remain. Stir in the melted butter until fully combined. The batter should be thin and silky.

Step 2: Rest the Batter

Let the batter rest for at least 30 minutes at room temperature. This allows the flour to hydrate and results in more tender crêpes.

Step 3: Heat the Pan

Heat a nonstick skillet or crêpe pan over medium heat. Lightly grease with butter or nonstick spray. The pan is ready when a few drops of water sizzle on contact.

Step 4: Cook the Crêpes

Pour about 1/4 cup of batter into the center of the pan, quickly tilting it in all directions to spread the batter into a thin, even layer. Cook for 1 to 2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 30 seconds.

Step 5: Stack and Keep Warm

Transfer cooked crêpes to a plate and cover with a clean kitchen towel to keep warm while you cook the rest. Repeat with the remaining batter, greasing the pan as needed.

Step 6: Serve and Garnish

Serve the crêpes warm, dusted with powdered sugar, topped with whipped cream and berries, or drizzled with maple syrup for a simple holiday indulgence.

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How to Serve and Store Eggnog Crêpes

Eggnog Crêpes are best served warm and fresh off the skillet. Stack them high and dress them up with your favorite toppings: think whipped cream, a sprinkle of cinnamon, powdered sugar, maple syrup, or a handful of fresh berries. For a decadent holiday twist, try a dollop of mascarpone or a drizzle of caramel sauce.

If you’re preparing them ahead, you can keep crêpes warm in a 200°F oven layered with parchment paper between each to prevent sticking. To store, let them cool completely, then refrigerate stacked and wrapped in plastic wrap for up to 3 days. You can also freeze them with parchment between each layer for up to 2 months. Reheat gently in a skillet or microwave.

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Frequently Asked Questions

How thin should the batter be?

Crepe batter should be much thinner than pancake batter—almost the consistency of heavy cream. If it seems too thick, whisk in a bit more eggnog or milk.

Can I make the batter ahead of time?

Yes! The batter actually benefits from resting. You can prepare it the night before and keep it in the fridge, covered. Just give it a good stir before using.

What pan works best for crêpes?

A nonstick skillet or a dedicated crêpe pan works best. The key is a flat surface and even heat. Light greasing helps each crêpe release cleanly.

Can I make these without dairy?

Yes, with a few substitutions. Use a dairy-free eggnog and plant-based butter. The results are still delicious, though slightly less rich.

How do I prevent my crêpes from tearing?

Make sure your pan is properly heated and greased. Also, handle them gently when flipping and use a thin, wide spatula.

Are these crêpes sweet or savory?

They lean sweet thanks to the eggnog and vanilla, but they’re not overly sugary. They’re perfect with both sweet toppings or a light dusting of sugar.

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Want More Breakfast Ideas with a Twist?

If you love these Eggnog Crêpes, you’ll probably enjoy these other festive and flavor-packed breakfast recipes from Life with Jam:

• Blueberry Lemon Dutch Baby with bright citrus and warm berries.
• Cinnamon Roll French Toast Roll-Ups for a nostalgic, gooey delight.
• Blueberry Cottage Cheese Breakfast Bake with a creamy protein punch.
• Amish Applesauce Cake for a cozy slice of morning comfort.
• Shamrock Mint Milkshake Pie if you’re in the mood for minty sweetness.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time: Life with Jam on Pinterest

And let me know in the comments how yours turned out! Did you add a splash of rum or try a dairy-free version? Maybe you filled them with something unique?

I love seeing how these recipes come to life in your kitchen. Feel free to share photos and tips—we’re all in this breakfast club together.

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