Eggnog Crepes with Eggnog Sauce

• Produce

  • 1 Pomegranate arils

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 27 tbsp Flour
  • 2 1/8 tbsp Granulated sugar
  • 1 Pinch Salt

• Dairy

  • 1 Butter
  • 1/4 cup Shamrock farms milk

• Beer, Wine & Liquor

  • 4 cups Shamrock farm eggnog

Found on shamrockfarms.net

Description

Ingredients

• Eggnog Sauce:
• 2 cups Shamrock Farms Eggnog
• 3 tbsp. all-purpose flour
• 2 tbsp. granulated sugar
• Pinch of salt
• Eggnog Crepes:
• 2 cups Shamrock Farms Eggnog
• ¼ cup Shamrock Farms milk
• 1½ cups all-purpose flour
• ⅛ tsp. granulated sugar
• 2 large eggs
• Melted butter, for cooking
• Additional:
• Pomegranate Arils

Directions

• To make the Eggnog Sauce: Combine the flour sugar and salt in a double-boiler. Gradually whisk in the Shamrock Farms Eggnog until smooth. Cook and stir over medium heat until thickened, about 8 minutes. Remove from the heat and allow to cool. Cover and refrigerate until serving. To make the Eggnog Crepes: In a large bowl, mix the flour, sugar and salt. Make a well in the middle and crack the eggs into the center. Slowly mix in the Shamrock Farms Eggnog. Stir in the milk. Do not overmix. Refrigerate the batter for at least one hour to overnight. Stir a few strokes, adding a little bit of milk if necessary to give it the consistency of heavy cream. Heat a crepe pan or 7-inch non-stick skillet over medium heat. Brush with melted butter. Pour 3-4 tbsp. of the batter into the pan and quickly tilt and swirl the pan so the batter covers the bottom. Cook for 1-2 minutes then carefully loosen the edges with a spatula. Using the spatula, flip the crepe over and continue to cook for an additional minute. Slide the crepe out of the pan to a plate. Repeat with the remaining batter until it is all used up, brushing the pan with melted butter between each crepe. Serve the Eggnog Crepes with Eggnog Sauce and Pomegranate Arils.