Eggnog Crepes

Crepes are such an incredibly romantic pastry.  Whether filled with whipping cream or some sort of savory cheese, they have a light texture that almost melts in your mouth.  They always seemed daunting until I watched a friend with her grain mill make the lightest, fluffiest crepes I had ever had with whole spelt berries.  We had them with fresh almond crème and fruit from her garden, and she even garnished them with violets that she picked while getting the fruit.  I decided right then and there, that when I “grew up”, I wanted to make crepes like Hannah. 

This recipe is not hers, but it is also light, fluffy, and delicious!  The touch of coconut sugar brings a extra note of flavor but if you do not have any, regular cane sugar will work fine. 

• 4 eggs
• 4 Tbs melted butter
• 2 1/2 cups whole milk
• 2 Tbs coconut sugar (evaporated cane juice will also work)
• 1 tea fresh ground nutmeg
• 1 tea cinnamon
• 1/2 tea vanilla
• 1 tea Kosher salt
• 2 1/2 cups fresh ground wheat flour

Place all ingredients but flour, into a blender and blend for 30 seconds. 

Add flour slowly until fully incorporated. 

Prep your pan with a small amount of butter.  You should use a well seasoned cast iron griddle or other safe non-stick pan.  If your pan is well seasoned then you should not have to add more butter between crepes.  Test your pan for the correct temperature with a small amount of batter.  You will know the pan is at the right temperature when the batter sizzles but does not become dry too quickly.  This is the only real tricky part.  You’ll get the hang of it, although some crepes may be sacrificed for your learning curve. Trust me, this is completely normal!

Once you have established your pan, drop 1/4 cup of batter into the center of the pan.  Tilt the pan, allowing the batter to run until you have a 8-10 inch circle.  Like the size of a tortilla. 

When you first spread the batter out, it should look wet:

In about a minute, the top of the crepe will start to look ‘dry’: 

This is a hint when to flip the crepe over.

Cook on second side only until the corners of the crepe start to pull away from the pan.  You want them golden brown, not dark.

When you are finished with these steps with all of your batter, fill crepes with whipping cream and raspberries (or whatever you like!) and enjoy!