Egg Nog Crepe Cake

Layers of crepes create this centrepiece holiday cake spiked with cinnamon whipped cream. Be sure to enjoy a glass of Egg Nog alongside to enhance your brunch or dessert experience.

2 hours

Serves 8

Dessert/Breakfast

Ingredients:

For Egg Nog Crepes:

• 1 1/2 cups unbleached all purpose flour

• 2 tbsp cane sugar

• 1/2 tsp fresh ground nutmeg

• 1/4 tsp each ground cinnamon and salt

• 2 large eggs

• 2 cups Organic Meadow Egg Nog

• 1/2 cup Organic Meadow 2% milk

• 2 tbsp Organic Meadow Cultured butter, melted (approx)

• 4 oz semi-sweet chocolate, chopped

For Vanilla Cinnamon Whipped Cream 

• 3 cups Organic Meadow 35% whipping cream

• 1 tbsp pure vanilla extract

• 1/2 tsp ground cinnamon

Instructions:

1. In a bowl, whisk together flour, sugar, nutmeg, cinnamon and salt; set aside.

2. In a large bowl, whisk eggs lightly to break apart. Add egg nog and vanilla; whisk to combine well. Whisk in flour mixture until smooth (there may be a few small lumps, but that is okay). Cover and refrigerate for at least 1 hour or up to overnight. Remove batter from refrigerator and whisk again, if batter has thickened, drizzle in a little more milk to loosen.

3. Line a baking sheet with parchment paper and set aside.

4. Lightly brush an 8 inch (20 cm) non-stick skillet or crepe pan with some of the melted butter. Set over medium heat to warm. Using a 1/4 cup (60 mL) measuring cup, pour batter into pan and swirl pan around to cover the bottom of the pan. Let cook for about 1 minute or until edge is slightly golden and batter is set. Gently lift crepe from pan to flip and cook for another 1 minute. Remove to prepared baking sheet. Repeat with remaining butter and batter, placing crepes on baking sheet, overlapping slightly and once filled place another sheet of parchment over top for another layer. Let crepes cool before preparing cake. (Crepes can be covered with plastic wrap and refrigerated for up to 1 day.) (You will have approximately 18 crepes. You may have a couple extra as practice crepes to test out pan.)

5. Place chocolate in a heatproof bowl, set over hot (but not boiling) water. Melt chocolate, stirring occasionally. Remove chocolate from heat but keep bowl over hot water.

Vanilla Cinnamon Whipped Cream:

1. In a large stand mixer or large bowl, with electric hand mixer, beat cream, vanilla and cinnamon until stiff peaks form.

2. Place 1 crepe on cake plate or platter and spread with 1/4 cup (60 mL) of the Vanilla Cinnamon Whipped cream. Using a fork, drizzle lightly with some of the chocolate. Top with another crepe and repeat with remaining crepes. On top layer of crepes use remaining whipped cream and chocolate to garnish.

3. Refrigerate for at least 1 hour or up to overnight before serving. 

Makes 8 servings.

Tip: Keep your dairy and bowls cold! Make sure your whipping cream and the bowl and whisk or beaters you use to whip the cream are all very cold. Tuck them into the coldest part of your refrigerator before using.

Tip: Give your eggnog container a good shake before using.

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