Eggnog cookie kisses
Recreate the warming flavours of eggnog in our sweetly spiced custard cookies. Perfect for festive baking with kids – leave them out for Santa on Christmas Eve
Christmas crêpe tree
- Preparation and cooking time
- Prep:
- Cook:
- plus optional resting
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 100g plain flour
- 2 eggs
- 300ml milk
- butter, for frying
- 4tbsp fruit curd or chocolate spread, to serve
- banana slices and fresh or frozen blueberries and raspberries (defrosted, if frozen), to decorate
- icing sugar, for dusting
Method
- STEP 1
Whisk the flour, eggs, milk and a pinch of salt together in a bowl or large jug until smooth and the consistency of single cream. Set aside for 30 mins to rest if you have time, or cook straightaway.
- STEP 2
Heat a medium frying or crêpe pan over a medium heat and swirl in a knob of butter until melted and covering the surface. When hot and sizzling, spoon in half a ladleful of batter and quickly swirl it around to cover the base of the pan. Cook for 1 min on each side until golden, then keep warm in a low oven while you make the rest.
- STEP 3
When ready to serve, fill each crêpe with 1 tbsp curd or chocolate spread, then fold in half, then into quarters. Arrange on a board or tray in a tree shape, then decorate with the bananas and berries and dust with icing sugar before serving.
