Eggnog + Pomegranate Crêpes
This dessert is warm, sweet, and straight from the heart. It will transport you to a warm spot by the fire on the farm.
Prep
10m
Cook
50m
Wait
15m
| Category: | Appetizers Breakfast Desserts Main Course |
| Seasons | Winter |
| Tags: |
Ingredients
For
8
Serving(s) Serving size
Crêpes
| 4 Oakdell cage-free eggs |
| 2 cups eggnog |
| 1/4 cup milk |
| 2 Tablespoons butter, melted |
| 2 Tablespoons sugar |
| 1/8 teaspoon salt |
| 1 3/4 cups flour |
| 2 Tablespoons olive oil (for cooking) |
Sauce
| 1 (8 oz.) package cream cheese, softened |
| 3/4 cup eggnog |
| 1/2 cup powdered sugar |
| 1/2 teaspoon rum extract |
| 1/2 teaspoon ground nutmeg |
| 1 1/2 cups pomegranate seeds |
Eggnog + Pomegranate Crêpes Directions
- Make the crêpe batter: In a blender, combine the eggnog, milk, eggs, melted butter, sugar, salt, and flour. Blend until smooth. Let the batter rest for 15 minutes to allow the air bubbles to settle (this helps prevent tearing).
- Cook the crêpes: Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Pour in ¼ cup of batter and tilt the pan to create a thin, even layer. Cook for 1–2 minutes, until the edges begin to crisp and lift. Flip and cook the other side for about 1 minute, until lightly golden. Repeat with remaining batter, adding more oil as needed.
- Make the sauce: In a medium bowl, beat the cream cheese, eggnog, powdered sugar, rum extract, and nutmeg with a hand mixer until smooth and fluffy.
- Assemble the crêpes: Spread a thin layer of sauce over each crêpe. Sprinkle with 20-25 pomegranate seeds. Fold the crêpe in half, spread a little more sauce on top, and sprinkle with 10-12 more seeds. Fold in half again to create a triangle. Repeat with all crêpes.
