Eggnog whipped cream:
1 1/2 cups whipping cream
3/4 cup egg nog
1 1/2 tbsp sugar
1/2 tsp nutmeg
Blend together whipped cream and egg nog until mixture thickens and it forms soft peaks. Then add in your spices and fold into mixture. Put it in fridge for 30 minutes until ready to serve in crepes.
Gingerbread crepes:
1 cup flour
1 cup skim milk
2 eggs
2 tbsp melted butter
2 tbsp + 2 tsp molasses
1 tsp vanilla
2 tbsp cocoa powder
1/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
For the gingerbread crepes, add all ingredients in a large mixing bowl and blend until smooth. Put the batter in the fridge for 30 minutes to thicken up.
To cook the crepes, spray a pan with non-stick cooking spray. Pour the batter on to the pan and cook over medium heat. The crepe will start to form little bubbles, let it cook all the way though. Flip the crepe onto a plate, and separate each crepe with wax paper, so they don't stick together. Garnish with your egg nog whipped cream and sprinkle powdered sugar and cinnamon on top and enjoy!
