For Egg Nog Crepes:
- 3 cups all-purpose flour
- 4 tbsp. coconut sugar
- ½ tsp. salt
- ½ tsp. nutmeg
- 4 large free-range eggs
- 4 cups Egg Nog
- ½ cup Rolling Meadow Dairy™ 2% milk
- ½ – 1 cup of Rolling Meadow Dairy™ butter for pan (if desired)
For Vanilla Bean Whipped Cream Filling:
- 2 L heavy cream
- 3 vanilla bean pods
- ½ tsp. cinnamon
For Dark Chocolate Drizzle:
- 14 oz. of good quality bittersweet or dark chocolate
Food For Thought:
This is a great dessert to make ahead. Try doing it in three stages, three days before you want to serve it. 3 Days before: make your crepe batter and let chill. 2 Days before: make crepes and whipped cream filling and let chill. 1 Day before: assemble cake and let rest in the fridge till you go to serve it the next day.
This cake should be assembled in a cool place. If the room temperature is warm, the layers can start to slide. You may need to chill in between layers if you notice the cake starting to slide.
- In a large bowl, combine flour, sugar, nutmeg and salt. In a medium bowl, whisk eggnog, milk and eggs.
- Make a well in the center of the dry ingredients and mix in the wet ingredients. Mix until there are no more clumps – do not overmix. Refrigerate the batter for at least 1 hour or overnight.
- Remove the batter from the refrigerator and gently stir if the batter has thickened – mix in a bit of milk, to loosen the batter if needed.
- Tear 50 sheets of parchment paper the same size as your non-stick fry pan and set aside.
- On medium heat, brush medium fry pan with some melted butter (if desired). Pour ¼ cup of batter into the pan and swirl to coat the entire bottom. Cook for 1 minute, loosen with a spatula, then flip over and cook for another minute. Remove from the pan to a serving plate & top with 1 sheet of parchment paper. Repeat these steps until you use up all the batter. Set crepes aside to cool. Once cooled, can be stored in an airtight container and left in the fridge overnight.
For Cream Filling:
- Pour cream into a medium bowl. Cut vanilla bean in half lengthwise and scrape seeds into cream. Add cinnamon and whisk to combine.
- Drop emptied vanilla bean pods into cream and cover mixture with plastic wrap. Chill for an hour or overnight
- Tip: Chill whisk attachment of your electric mixer for at least 10 minutes in the fridge or freezer and remove vanilla bean pods from creams and with chilled whisk attachment. Beat on medium speed for 1 minute or until cream starts to stiffen. With the mixer running, add sugar and increase speed to medium-high and beat until soft peaks form.
For Chocolate Drizzle:
- Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth.Note: You may need to reheat the chocolate a couple times during the process; do so slowly as to not burn or overcook the chocolate.
- Place a crepe on a serving plate or cake stand. With a spatula, spread ¼ cup of whipped mixture evenly. Drizzle chocolate with a clean fork in a fun carefree zig zag motion. Repeat this sequence with the remaining crepes to create 20 – 24-layer crepe cake, using a single crepe as the top layer. Reserve ¼ cup of whipped cream for the top. Refrigerate for at least 60 minutes before serving.
- Top with the remaining whipped cream leaving 1 – 2 inches from the edge, create peaks in the cream to give a bit of added height and do a final drizzle of dark chocolate.