Eggnog Crepes - cooking recipe

Ingredients

crepe
1 1/2 cups eggnog
4 eggs
2 tablespoons melted butter
1 cup flour
1/2 teaspoon salt
1/2 tablespoon nutmeg
2 tablespoons sugar
Filling
8 ounces softened cream cheese
1/4 cup orange juice concentrate
1/2 cup softened cranberries
Topping
6 ounces vanilla yogurt
1 teaspoon ground cinnamon
1 tablespoon hazelnut extract

Preparation

Simply mix all crepe ingredients together and mix on medium for approximately 5 minutes. (If you allow the batter to rest over night it helps absorb the flour resulting in better crepes).
Using a 2oz. ladle, pour batter into pan and swirl pan until bottom of pan is covered in thin layer of batter and cook for approximately 1 and 1/2 to 2 minutes on each side or until edges are lightly browned.
Using a heat resistant spatula, serve crepe onto a plate and put a generous dollop of softened filling into each crepe and roll.
Garnish with a touch of the yogurt, sprinkle with cinnamon and hazelnuts and serve at room temperature.