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Cranberry Eggnog Crêpes


Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 4



4 large CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Unsalted butter, as needed
8 ounces cream cheese, softened
3 tablespoons powdered monk fruit sweetener
½ cup heavy whipping cream
1 teaspoon pure vanilla extract
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cardamom

For Toppings, Optional

Cranberry chutney
Powdered sugar
Sugar-free maple syrup
Crystallized ginger, chopped


  1. To a 12-inch non-stick pan over medium heat, melt the butter.
  2. Place a Crepini in the pan and warm 10-15 seconds per side. Repeat process with remaining Crepinis, adding more butter as needed.
  3. To a stand mixer fitted with the whip attachment (or using a hand mixer with the beater attachments) add the cream cheese and sweetener. Whip until smooth.
  4. Add whipping cream, vanilla, nutmeg, cardamom. Whip until stiff peaks form.
  5. Evenly divide and spread eggnog filling over the base of each Crepini. Roll and transfer to a plate. Repeat process with remaining filling and Crepinis.
  6. Top with desired toppings and serve.