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Ingredients
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Crepes
Sauce
Eggnog Ice Cream
Method
Crepes
- 1
Make the crepe batter
In a mixing bowl, whisk together flour, eggs, milk, vanilla extract, and salt until smooth. Let the batter rest for 30 minutes.
- 2
Cook the crepes
Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Pour about 1/4 cup of the batter into the skillet, swirling to cover the bottom. Cook for about 2 minutes until the edges lift, then flip and cook for another minute. Repeat with remaining batter.
Sauce
- 3
Prepare the sauce
In a saucepan, melt the butter over medium heat. Add sugar and stir until dissolved. Add orange juice and zest, and simmer for about 5 minutes. Stir in Grand Marnier.
- 4
Combine crepes with sauce
Fold the cooked crepes into quarters and place them in the saucepan with the sauce. Let them soak for a minute, then serve warm with sauce drizzled over.
Eggnog Ice Cream
- 5
Mix the ice cream base
In a large bowl, combine heavy cream, whole milk, granulated sugar, eggnog, vanilla extract, and nutmeg. Whisk until smooth.
- 6
Chill the mixture
Cover and refrigerate the mixture for at least 2 hours or until well chilled.
- 7
Churn the ice cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
- 8
Freeze the ice cream
Transfer the ice cream to a lidded container and freeze for at least 4 hours before serving.
