Description
Delicious crepes served with a creamy eggnog sauce, dusted with powdered sugar and topped with pomegranate arils.
Ingredients
Scale
- 3 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- a pinch salt
- 2 cups eggnog
- 1 ½ cups all-purpose flour
- ⅛ teaspoon granulated sugar
- ⅛ teaspoon salt
- 2 large eggs
- 2 cups eggnog
- ¼ cup milk
- butter, melted to coat skillet
- powdered sugar for dusting
- pomegranate arils for topping
Instructions
- In a double boiler, mix 3 tablespoons of flour, 2 tablespoons of sugar, and a pinch of salt. Gradually whisk in 2 cups of eggnog until smooth and combined.
- Cook and stir the mixture over medium heat for about 8 minutes, or until it thickens. Remove from heat and let cool slightly before refrigerating.
- In a large bowl, combine 1 ½ cups of flour, ⅛ teaspoon of sugar, and ⅛ teaspoon of salt. Make a well and crack in 2 large eggs.
- Slowly add 2 cups of eggnog and ¼ cup of milk, stirring gently until combined. Refrigerate for at least one hour or overnight.
- Preheat a crepe pan or nonstick skillet over medium heat. Brush lightly with melted butter.
- Pour 3 to 4 tablespoons of batter into the pan, tilting to coat the bottom evenly. Cook for 1-2 minutes, loosen edges, and flip carefully. Cook for an additional minute.
- Slide the cooked crepe onto a plate and repeat with remaining batter, brushing with butter between each crepe.
- Top your crepes with the chilled eggnog sauce, a dusting of powdered sugar, and sprinkle with tart pomegranate arils.
Notes
- Make sure to let the batter rest for better consistency.
- Can be topped with other fruits or whipped cream as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 crepes
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg