Eggnog crêpes in a blender
This is the greatest way to finish any leftover eggnog in your refrigerator on a leisurely Sunday morning. whipped eggnog Another name for crepes is crepe batter, which is made in a blender for a simple and fast post-Christmas meal. The final holiday meal for 2015.
After Christmas, breakfast is a hit when you have the option of serving them with a scoop of eggnog cheesecake and the mixed berries from this recipe.
Easy and quick eggnog crepes made in your blender! This straightforward post-Christmas meal is the ideal way to use up any eggnog leftovers.
It doesn’t get any easier than making the batter for these Blender Eggnog Crêpes in your blender. Not a whisk. No downtime. Simply combine!
In only a few seconds, your lump-free crêpe batter will be ready.
Use a nonstick pan or crepe pan to fry your crepe. Alternatively, if you want to enjoy life to the fullest, invest in a crepe maker like the one shown in the image below. (It might have been my holiday present to myself.)
Blender Eggnog Crêpes (Pinterest)Prepare yourself for some of the best, fluffiest, and lightest seasonal crêpes you’ve ever had.
Recall these Eggnog Cheesecakes Without Baking.
I had some leftover filling and gingerbread cookies that had been crushed.
For added post-Christmas happiness, I served the crepes with those two ingredients.
If there are any leftover Christmas cookies, such as shortbread, combine them in a small cup with a magic bullet and sprinkle them over the crêpes.
Sprinkle with confectioners’ sugar (or icing sugar)…
And send off Christmas in style.
Easy and quick eggnog crepes made in your blender! This straightforward post-Christmas meal is the ideal way to use up any eggnog leftovers.
INGREDIENTS
- 1 3/4 cups flour (plain or all-purpose)
- 4 large eggs
- 2 tablespoons melted butter (or melted coconut oil)
- 2 cups egg nog
- 1/4 cup milk
- 2 tablespoons sugar
- pinch of salt
Blender Eggnog Crêpes (Pinterest)INSTRUCTIONS
- Blend everything in a blender (or a magic bullet blender cup) until it’s smooth. Flour that has clung to the walls of the blender should be scraped off before blending once more to remove any lumps.
- A high-quality nonstick pan, crepe maker, or crepe pan should be heated over medium heat while being lightly greased with some melted butter.
- 1/4 cup of the batter should be poured into the pan, then it should be swiftly swirled around to coat the entire interior. (If using a crepe maker, adhere to the manufacturer’s recommendations.) Cook for 1 minute, then flip after loosening the edge with a spatula or your fingertips (being cautious not to burn yourself). Cook for an additional 45–1 minute.
- Repeat with the remaining batter, lightly greasing the pan in between crepes as you slide the crepe out of the pan onto a dish.
- Serve with the sugar-coated mixed berries and a scoop of No Bake Eggnog Cheesecake.