BVC Eats: Leftover eggnog crepes

I made this on The Morning After a very Irish New Year’s Eve with an actual Irish friend (from Ireland!) (so much whisky – so, so much whisky) and his lovely  Yankee lady friend. We ended up staying the night because OMG. I had made the eggnog the night before. In spite of valiant efforts, we nog left over in the morning. I have served it to Swedish visitors (also valiant drinkers) with success as well, but, again, leftovers. It’s inevitable.

Ergo, today’s recipe. Here’s an excerpt from SECOND LIVES CLUB: AMANDA in which Cricket Immersang makes leftover eggnog crepes and fills them with stuff you may not have on hand. Chocolate chips work fine if you don’t happen to have the roasted veggies.

Then Cricket took over the frying pan and we had crepes made from last night’s leftover eggnog mixed with corn meal, fried up, then rolled around leftover roasted potatoes and corn cut from the cob. The hot sweet cream and booze flavors mingled with the cold smoky vegetables and nearly made me pass out.

2 cups leftover eggnog
2 T melted butter
1 cup flour
1/2 cup cornmeal
4 more T butter for frying the crepes

Pour into a bowl the leftover eggnog, which will probably have separated in the refrigerator after last night’s debauch, and let it rise to room temperature. (If you just happened to leave it out overnight because debauchery, it won’t be spoiled, even though the eggs are raw. This eggnog has so much booze in it, no germs dare raise their heads.)

Beat the eggnog to mix the fluffy stuff into the flat yellow nog underneath. Melt the butter, let it cool until it feels only warm to your finger, then beat it into the room-temperature eggnog.

Whisk the flour and cornmeal together. Pour the liquid ingredients in and whisk thoroughly.

Heat a cast iron griddle until a pat of butter sizzles and turns brown on it. Pour out the batter 1/2 cup at a time, or less if you like smaller crepes. Fry until dark blisters form on the bottom of the crepe. Flip once. There won’t be as much blistering on the other side unless you added more butter, but almost nobody uses as much extra butter as I do for such frivolous reasons.

Have your filling handy:

small chocolate chips, or large ones chopped up
corn-on-the-cob roasted in foil over a wood fire, then cut off the cob
baking potatoes roasted ditto, chopped
fruit preserves of your choice, warmed to room temperature

I think adding sweetened whipped cream on top gilds the lily, but then I’m not up for getting whipped cream up my nose. YMMV.

Serve these right off the griddle for maximum flavor and temperature contrast.

PS: You can also use leftover eggnog in Pound Cake French Toast. I swear I’m not trying to kill you. I just want to save you from the guilt of having to pour leftover eggnog down the kitchen sink.