Eggnog Crepes

• crepe
• eggnog1 1⁄2 cups
• eggs↗4
• melted butter2 tablespoons
• flour↗1 cup
• salt↗1⁄2 teaspoon
• nutmeg↗1⁄2 tablespoon
• sugar↗2 tablespoons
• Filling
• softened cream cheese8 ounces
• orange juice concentrate↗1⁄4 cup
• softened cranberries1⁄2 cup
• Topping
• vanilla yogurt↗6 ounces
• ground cinnamon↗1 teaspoon
• tablespoon hazelnut extract1

Step-by-step instructions

1. 1

   Simply mix all crepe ingredients together and mix on medium for approximately 5 minutes. (If you allow the batter to rest over night it helps absorb the flour resulting in better crepes).

2. 2

   Using a 2oz. ladle, pour batter into pan and swirl pan until bottom of pan is covered in thin layer of batter and cook for approximately 1 and 1/2 to 2 minutes on each side or until edges are lightly browned.

3. 3

   Using a heat resistant spatula, serve crepe onto a plate and put a generous dollop of softened filling into each crepe and roll.

4. 4

   Garnish with a touch of the yogurt, sprinkle with cinnamon and hazelnuts and serve at room temperature.