Holiday Eggnog Crepes with Maple Rum Syrup

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One Sunday a month my family of famished fish get to wake up to the smell of fresh buttery crepes on the stove. And this Sunday was no different-other than making these just before 11 dozen tamales. (Boy was I crazy!)

But I did change one thing with my usual crepes-I added some holiday spirit. Some eggnog to be exact. Oh boy were these some of the softest and fluffiest crepes. All that whipped egg and sweet nutmeg was just the thing we needed to get in some holiday spirit. And of course we drizzled these with spiced rum infused maple syrup.

I made these crepes with the same technique as my Original Crepes, with just these simple recipe add-ins.

Holiday Eggnog Crepes

Ingredients:
1 3/4 cups flour
3 eggs
1 1/2 cups eggnog
1/3 cup plus 1Tb milk
2 Tb sugar
1/2 tsp nutmeg
Dash salt
2 Tb melted butter
1/2 tsp almond extract
powdered sugar for dusting
1/2 cup maple syrup
2 Tb spiced rum
8 Tb whipped cream

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First combine the eggs, eggnog, milk, sugar and spice and almond extract in a large mixing bowl. Whisk well.

Slowly whisk in the flour and melted butter.

Ladle onto an 8-inch non-skillet sprayed with cooking spray that has been preheated over medium heat.

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Twirl the pan to coat with the crepe batter and let cook about 30-45 seconds.

Flip with a rubber spatula.

Cook the other side about 15-30 seconds, until cooked through. Do not over brown.

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Fold crepes into quarters and keep warm under a clean dish towel.

Dust with powdered sugar to serve.

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Combine the maple syrup and spiced rum and drizzle over crepes. Garnish with whipped cream and sprinkle with additional nutmeg.

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One bite of these Holiday Eggnog Crepes will get you right in the Christmas spirit.

My family and I really enjoyed these. I love the versatility of crepes. Just add a couple things here and there and you have special breakfast treat.

Holiday Eggnog Crepes with Maple Rum Syrup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 580 calories

Fat 16 g

Carbs 88 g

Protein 16 g

4


Holiday Eggnog Crepes with Maple Rum Syrup

Weight Watchers PointsPlus®: 14

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Eggnog Crepes

  • 1 3/4 cups flour
  • 3 eggs
  • 1 1/2 cups eggnog
  • 1/3 cup plus 1Tb milk
  • 2 Tb sugar
  • 1/2 tsp nutmeg
  • Dash salt
  • 2 Tb melted butter
  • 1/2 tsp almond extract
  • For the Maple Rum Syrup and Garnish

  • 2 Tb powdered sugar for dusting
  • 1/2 cup maple syrup
  • 2 Tb spiced rum
  • 8 Tb whipped cream
  • 1/2 tsp nutmeg

Instructions

  1. First combine the eggs, eggnog, milk, sugar and spice and almond extract in a large mixing bowl. Whisk well.
  2. Slowly whisk in the flour and melted butter.
  3. Ladle onto an 8-inch non-skillet sprayed with cooking spray that has been preheated over medium heat.
  4. Twirl the pan to coat with the crepe batter and let cook about 30-45 seconds.
  5. Flip with a rubber spatula.
  6. Cook the other side about 15-30 seconds, until cooked through. Do not over brown.
  7. Fold crepes into quarters and keep warm under a clean dish towel.
  8. Dust with powdered sugar to serve.
  9. Combine the maple syrup and spiced rum and drizzle over crepes. Garnish with whipped cream and sprinkle with additional nutmeg.

Notes

Makes 12-14 crepes.

What is your favorite holiday breakfast?

You may also enjoy Berry Almond Cheese Blintz

Fall Into Breakfast-Pumpkin Crepes

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It’s the first day of autumn. My favorite season of all in California. This morning as I was walking my dog in the crisp cool air, barefoot in my pajamas, I was thinking what better breakfast than something with pumpkin. I already had some in the fridge from the kids’ Pumpkin Protein Pancakes and it just sounded so satisfying. Well Sunday mornings are usually crepe day, and nothing sounded better than a bit of fall with spice added in.

And there became Pumpkin Crepes with Pumpkin Whipped Cream.

First off, I invite you to check out my Original Crepes. You’ll be glad you did.

For these flavorful delights I added 2/3 cup pumpkin puree, 2 additional tablespoons of sugar and some spices.

 

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And I cooked the crepes as usual, saying, “circle, circle, circle” along with my 2 year old.

 

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When those were done I made a quick Pumpkin Whipped Cream using a packet of whipped cream mix, a bit of pumpkin purée and sugar and spices.

 

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Which whipped up very nicely.

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And my boys gave their seal of approval with plenty

Read More »

Traditionally Unique:Crepes Your Way-Saundra’s Originally Crepes-German Pancakes

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We all have our favorite family recipe. One that’s been handed down generations by our grandmother’s grandmother. And most of us have our own preference of how we eat that recipe. It may be marinated beef wrapped in corn tortillas, served on rice or mixed into a stew.

In my family it’s my Oma’s crepes. Her crepes are a popular request among those who’ve had a chance to try them, including my co-workers. Soft, buttery, delicately thin pancakes that blanket jam or sweetened cottage cheese, are drizzled with honey, or simply dusted with powdered sugar, these babies will make your tongue dance.
*I’ve made one health alteration to this recipe as I use Nonfat Greek Yogurt in place of my grandmother’s traditional sour cream.
Saundra’s Crepes-Inspired by Oma
3 cups all purpose flour
2 cups low fat milk
5 large eggs
1/2 cup nonfat plain Greek yogurt
1/4 cup sugar
1/4 cup salted butter, melted
1 tsp vanilla extract
Cooking spray

Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed. Finally add melted butter and mix until batter is smooth.

Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter. (At this point my 2 year old will sing, “circle, circle, circle”) while I hold him on my hip.
Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
Fold into quarters onto large platter and keep warm by covering with a clean towel.
Repeat process for each crepe, spraying with cooking spray once before each ladle is poured.
Makes 16-20 crepes.

Saundra

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Number of servings: 10

Per Serving 267 calories

Fat 9 g

Carbs 37 g

Protein 10 g

10


Saundra

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 cups all purpose flour
  • 2 cups low fat milk
  • 5 large eggs
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup sugar
  • 1/4 cup salted butter, melted
  • 1 tsp vanilla extract
  • Cooking spray

Instructions

  1. Using a large stand mixer or whisk by hand, beat eggs, vanilla and sugar. Slowly add milk. Add yogurt and combine well.
  2. Gradually add flour, half cup at a time to avoid lumps, scraping down sides of bowl as needed.
  3. Finally add melted butter and mix until batter is smooth.
  4. Heat a medium non-stick skillet, about 10 inches, on medium-low heat.
  5. Spray with cooking spray. Using a ladle, pour crepe batter onto center of skillet, pick up skillet and rotate in a circle, coating entire pan with batter.
  6. Cook about one minute, then using a high heat spatula, careful flip over and cook another 30-45 seconds. Try to avoid browning or crisping of crepes.
  7. Fold into quarters onto large platter and keep warm by covering with a clean dry towel.

Notes

Nutella and bananas; Fresh fruit and cottage cheese; Oma’s famous sweetened cottage cheese (add 1 Tb sugar per 1/2 cup; cottage cheese and combine); Any flavor creme or fruit pie filling; Peanut butter and honey

That’s IF they make it to the table. My boys tend to swipe them off the plate as I’m cooking. They taste great plain!
To serve, spread filling of choice down center of each crepe and roll like a burrito, leaving ends open. Dust with powdered sugar and serve.
Filling Suggestions:
Nutella and bananas
Fresh fruit and cottage cheese
Oma’s famous sweetened cottage cheese (add 1 Tb sugar per 1/2 cup cottage cheese and combine)
Any flavor creme or fruit pie filling
Peanut butter and honey
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Or my kids and hubby’s favorite version-just drizzle with maple syrup!
Any way you serve them up-family recipes stick-and they bring many years of memorable moments to your kitchen table.