Nancy’s Recipes

Breakfast & Smoothies

Stuffed Crepes with Eggnog Cream Sauce

Featured Product: Nancy’s Organic Vanilla 100% Grass-Fed Yogurt 

 

Ingredients

Crepes and Filling

  • 1 cup All Purpose Flour
  • 2 tablespoons Sugar
  • 1/8 teaspoon Salt
  • 1 ¼ cups Whole Milk
  • 3 Eggs
  • 2 tablespoons. Butter, melted
  • 1/2 teaspoon Vanilla Paste
  • 3 cups Nancy’s Organic Vanilla 100% Grass Fed Yogurt
  • 3 cups Fresh Berries

Eggnog Cream Sauce

  • 2 cups Organic Whole Milk
  • 2 tablespoons Corn Starch
  • 2 teaspoons Vanilla Paste
  • ½ cup Cane Sugar
  • 5 Egg Yolks
  • 2 tablespoon Rum
  • Nutmeg, for garnish

Directions

  1. To make the eggnog cream sauce, combine the milk, corn starch, vanilla paste, sugar and egg yolks in a saucepan. Whisking constantly, bring the mixture to a low simmer and allow it to thicken slightly. Add the rum and incorporate.
  2. Strain the mixture through a mesh sieve and set aside to cool.
  3. In a mixing bowl, whisk together the flour and sugar. Set aside.
  4. In a blender, combine the milk, eggs, butter and vanilla paste. Slowly add the dry ingredients and blend until the batter is smooth.
  5. Pour ¼ C. batter into the bottom of a non-stick pan over medium heat. Immediately lift and tilt the pan in a circular motion, working the batter to the edges of the pan in one even coat. Cook for 1-2 minutes before flipping to brown the other side.
  6. Allow the crepes to cool slightly before folding over with yogurt and berries inside.
  7. To serve, top with Eggnog Cream Sauce and a dash of nutmeg.