Blender Eggnog Crêpes

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

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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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.