- What Makes This Recipe So Good
- What Goes Into Eggnog Crepes
- How To Make Eggnog Crepes
- Tips For Making Eggnog Crepes
- Recipe FAQ’s
- Blender Eggnog Crêpes Recipe
What Makes This Recipe So Good
What sets these Eggnog Crepes apart is how effortlessly they come together. The batter is made right in a blender, meaning no whisking, no lumps, and no mess. It’s a silky, smooth mix ready to hit the pan in seconds and a stress-free way to whip up something that feels special, even when you’re still in your holiday pajamas.
The flavor is what makes them unforgettable. Each bite carries the rich, creamy taste of eggnog with hints of nutmeg and vanilla, giving these crepes a cozy, festive twist you won’t find in ordinary eggy crepes. It’s the perfect balance of easy and indulgent, ideal for lingering mornings after a busy Christmas week.
What Goes Into Eggnog Crepes
A quick blend of simple ingredients turns leftover eggnog into light, golden crepes with a cozy holiday flavor.
- Flour: All-purpose flour gives the crepes structure while keeping them tender.
- Eggnog: Adds creamy richness with hints of nutmeg and vanilla.
- Butter: Brings moisture and a soft, buttery texture.
- Eggs: Help the crepes hold together and stay light and smooth.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Eggnog Crepes
- Blend the Batter: Add all ingredients to a blender and mix until smooth. Scrape down any flour stuck to the sides, then blend again until the mixture is completely lump-free and silky.
- Heat the Pan: Place a nonstick pan or crepe maker over medium heat and lightly brush it with melted butter. Allow it to warm evenly before adding the batter so the crepes cook consistently.
- Pour and Swirl: Pour 1/4 cup of batter into the center of the pan and quickly swirl to coat the bottom in a thin, even layer. Work fast to get smooth edges before the batter sets.
- Cook the First Side: Let the crepe cook for about 1 minute until the edges begin to lift slightly. Gently loosen around the sides with a spatula or your fingertips before flipping.
- Flip and Finish: Turn the crepe over carefully and cook for another 45 seconds to 1 minute until the surface is golden and the texture feels soft but cooked through.
- Serve: Slide onto a plate, repeating with the remaining batter. Grease pan in between and serve with eggnog cheesecake filling and sugar-coated berries.
Turn your Eggnog Crepes into the ultimate holiday breakfast by pairing them with something warm, sweet, and a little indulgent. A cup of Nutella Hot Chocolate Oatmeal is a cozy match for the spiced creaminess of the crepes, while a plate of Maple Pecan Sticky Buns adds that irresistible caramel scent that fills the kitchen with Christmas cheer.
If you’re keeping things simple, Caramelized Fig Toasted Oatmeal makes a lovely, elegant side that balances the rich flavor of the crepes with a hint of natural sweetness. Whether you’re sharing them with family or savoring a quiet morning alone, these pairings turn leftover eggnog into something worth celebrating.
Tips For Making Eggnog Crepes
- Let the batter rest for about 15 minutes before cooking. It gives the bubbles time to settle so your crepes come out soft and perfectly smooth.
- Use your favorite nonstick pan and swirl quickly after pouring the batter—this little move makes all the difference for thin, golden edges.
- Don’t forget to brush a bit of butter between each crepe. It keeps them from sticking and adds that irresistible buttery flavor.
- Stack your cooked crepes with parchment paper in between to keep them neat and easy to separate later.
Absolutely. Any store-bought eggnog works beautifully, but if you have homemade eggnog, it’ll make the crepes even richer and creamier.
Make sure your pan is well-heated before pouring the batter and flip gently using a thin spatula. The first crepe is often your “tester,” so don’t worry if it’s not perfect!
That usually means they were cooked too long or on heat that’s too low. Stick to medium heat and a quick cook time for soft, tender, eggy crepes every time.
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IngredientsUSMetric1x2x3x
- ▢ 1 3/4 cups flour plain or all-purpose
- ▢ 4 eggs large
- ▢ 2 tablespoons butter melted, or melted coconut oil
- ▢ 2 cups egg nog
- ▢ 1/4 cup milk
- ▢ 2 tablespoons sugar
- ▢ 1 pinch salt
Instructions
- Throw all ingredients into a blender (or magic bullet blender cup ) and blend until smooth. Scrape down any flour stuck to the sides of the blender walls, and blend again until lump free.
- Heat a good quality nonstick pan , crêpe maker or crêpe pan over medium heat and lightly grease with a small amount of melted butter.
- Pour 1/4 cup of the batter onto the pan and quickly swirl the pan so the batter covers the whole inside. (If using a crepe maker, follow manufacturers instructions.) Cook for 1 minute, loosen around the edge with a spatula or your fingertips (be careful not to burn yourself), and flip. Cook for a further 45 seconds – 1 minute.
- Slide the crepe out of the pan onto a plate and repeat with remaining batter, lightly greasing the pan in between crepes.
- Serve with a scoop of Eggnog cheesecake filling and the sugar coated mixed berries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Blender Eggnog Crêpes
Ingredients
- 1 3/4 cups flour plain or all-purpose
- 4 eggs large
- 2 tablespoons butter melted, or melted coconut oil
- 2 cups egg nog
- 1/4 cup milk
- 2 tablespoons sugar
- 1 pinch salt
Instructions
- Throw all ingredients into a blender (or magic bullet blender cup ) and blend until smooth. Scrape down any flour stuck to the sides of the blender walls, and blend again until lump free.
- Heat a good quality nonstick pan , crêpe maker or crêpe pan over medium heat and lightly grease with a small amount of melted butter.
- Pour 1/4 cup of the batter onto the pan and quickly swirl the pan so the batter covers the whole inside. (If using a crepe maker, follow manufacturers instructions.) Cook for 1 minute, loosen around the edge with a spatula or your fingertips (be careful not to burn yourself), and flip. Cook for a further 45 seconds - 1 minute.
- Slide the crepe out of the pan onto a plate and repeat with remaining batter, lightly greasing the pan in between crepes.
- Serve with a scoop of Eggnog cheesecake filling and the sugar coated mixed berries.
Notes
Nutrition
Thank You! https://cafedelites.com/blender-eggnog-crepes/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
