1. In a blender, combine flour, eggs, eggnog, milk, melted butter, salt, vanilla, and optional spices. Blend until smooth.

2. Let the batter rest in the fridge for at least 30 minutes or overnight.

3. Preheat a non-stick crêpe pan or large skillet over medium heat and lightly grease with butter or non-stick spray.

4. Pour 1/4 cup of batter into the center of the pan and swirl to coat the surface evenly.

5. Cook for 1–2 minutes until the edges lift and the bottom is golden. Flip and cook for another 30 seconds.

6. Repeat with the remaining batter, stacking cooked crêpes and covering with a towel to keep warm.

7. Fill with desired fillings such as whipped cream, spiced cream cheese, or fruit preserves. Fold and top as desired.