Crepes infused with Bailey’s Salted Caramel liqueur, filled with an easy no-bake Biscoff cheesecake, and topped with a drizzle of caramel sauce!
Picking up where we left off…. crepe week got delayed by some busy life stuff this week, but it’s back! Let’s get to it.
I am an “out of sight, out of mind” person. If I don’t have junk food in the house, I won’t think about it, crave it, or eat it. That’s basically never the case though because there’s always something sweet or ‘unhealthy’ lurking in the house.
It’s even true when I’m baking. I forget about 3/4 of what I have in my pantry, and if I can’t see what my options are, I don’t remember that I even have them on hand. For example, cookie butter. I forgot that I had not 1, but 2 jars of cookie butter. I can’t see it in the pantry layered behind 85 jars of peanut butter, so I forgot all about it.
Caramel sauce. That was also lost somewhere in the pantry. No clue it even existed in my home.
So… my solution is that I started to put things that I know I want to use in a recipe soon right on the kitchen counter. Then I see it, and remember it, and use it. Problem solved.
Not so fast. As you might guess, this had a significant snowball effect. Half of the contents of my pantry now sit on the kitchen counter at all times. This is not ideal.
Slowly but surely, I’ve moved about 25 items from the pantry onto the counter. Including, but not limited to, Cinnamon Toast Crunch cereal, Twix bars, Butterfingers, candy hearts, Strawberry 3 Musketeers, candy canes (why??? Like I will be baking with those soon? A Christmas remnant lingers…), salted peanuts, cherry baking chips (they’re a thing!), strawberry marshmallow fluff, Reese’s pieces, Bailey’s liqueur, pretzels, Nutella, white chocolate chips (as though I would ‘forget’ about them), pastel sprinkles, oatmeal cookies, and Red Velvet Oreos (YESSSSSSS!!! They do exist!).
Hopefully, all of those items don’t end up in one recipe together. It could be the most amazing thing ever, or totally gross. My guess is the latter.
On the plus side, it has genuinely helped me to put together a few different recipes lately since I can really see what I have on hand. I mean, I hate to empty the contents of my pantry all over the kitchen, but it IS effective!
However else would we learn about these Salted Caramel Crepes with Biscoff Cheesecake Filling and Caramel Sauce!!! This was a product of my gutted pantry! I saw the jars of caramel sauce and Biscoff and decided they just *had* to be a match made in heaven. Rejoice! They are!
I added Bailey’s Salted Caramel liqueur (it’s delish!) to the crepe batter, and the effect of that special liqueur on the flavor of the crepes is unmatched. You will only want to eat these crepes for the rest of your life. Even if it’s not Bailey’s Salted Caramel, I’ve decided that ALL crepes should have liqueur in them, always. It’s non-negotiable now.
The filling is a super simple no-bake cheesecake filling made from Biscoff, cream cheese, and whipped topping – to make it light and fluffy! Drizzle with a little caramel sauce, and a drizzle of chocolate syrup for good measure. Heaven on a plate! And best of all, it’s dessert for breakfast!
Salted Caramel Crepes with Biscoff Cheesecake Filling and Caramel Sauce
Ingredients
Salted Caramel Crepes:
- 4 eggs
- 1 1/2 c. milk
- 1/2 c. water
- 2 c. flour
- 6 tbsp. melted butter slightly cooled
- 2 tbsp. sugar
- 1/2 c. Bailey's Salted Caramel liqueur
Biscoff Cheesecake Filling:
- 1 c. Biscoff or cookie butter
- 8 oz. cream cheese softened
- 1 - 8 oz. container whipped topping thawed
Topping:
- 1/4 c. prepared caramel sauce from a jar
- 1/4 c. chocolate syrup optional
Instructions
For crepes:
-
In a large bowl, combine all crepe batter ingredients and whisk until smooth.
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In a large saucepan over medium heat, pour about 1/3-1/2 c. batter, covering the entire bottom of the pan in a thin layer.
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Cook for about 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
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Remove crepe from pan, and continue making crepes with remaining batter.
For filling:
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In a large mixing bowl, combine Biscoff and cream cheese. Beat until well-combined.
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Fold in whipped topping.
To assemble crepes:
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Spoon or pipe about 1/3 c. Biscoff cheesecake filling across the diameter of each crepe, and then roll them into 1-inch tubes.
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Drizzle with caramel sauce and chocolate sauce. Enjoy!
Blair @ The Seasoned Mom says
February 8, 2015 at 7:04 pmI want to crawl into your pantry and FEAST! Seriously, these look AWESOME, Sarah! Love it. 🙂
Sarah says
February 8, 2015 at 7:10 pmAwww, thank you!!! 🙂 So glad you like them!
Gayle @ Pumpkin 'N Spice says
February 8, 2015 at 9:19 pmI think these might just be my favorite crepes yet, Sarah! I am SO addicted to cookie butter, so these are just calling my name. And I love the touch of salted caramel. Beautiful presentation and amazing dish, friend!
Sarah says
February 8, 2015 at 9:53 pmThanks so much, Gayle!!! So glad you like them. I’ve had crepes coming out my ears this last week, so I’m happy to hear such nice feedback! *Still* more to come too. Haha! Hope you’re having a fabulous weekend! 🙂
Cookin Canuck says
February 9, 2015 at 10:49 amHoly heck…everything about these sounds absolutely amazing! We are crepe fans at our house, but haven’t gone the Biscoff route before. That clearly needs to change.
Sarah says
February 9, 2015 at 8:20 pmYes! Try the Biscoff thang. The filling is divine! Thanks so much! 🙂
Anna | ANNAdventure says
February 9, 2015 at 11:16 amI am so glad I am not alone (but with to-dos). If I don’t leave out the things I need to take care of and if I don’t coat my desk with stickies and to-do lists I will totally forget and never do anything. Its terrible! But I am thrilled I am not alone. These crepes look TO-DIE-FOR and also, I never knew Bailey’s made Salted Caramel Liqueur so thank you! 🙂 I must head to the store and get some!!!
Sarah says
February 9, 2015 at 8:21 pmOh I am also an obesessive “to do”-lister too!! I have soooo many notes and notepads it’s ridiculous. I don’t know how I’d go through life without them! Yet, they’re totally disorganized. Haha! Bailey’s has a bunch of special flavors out now and the one’s I’ve tried are delicious! 🙂
Cate | Chez CateyLou says
February 9, 2015 at 11:58 amI can’t even handle all the goodness on that plate of food – these look absolutely amazing!! Pinning!
Sarah says
February 9, 2015 at 8:22 pmYay! So glad you like it! Thanks, Cate!
Victoria says
February 9, 2015 at 12:04 pmOH. MY. These are perfection. That biscoff cheesecake filling?!? Totally dying over these! These are absolutely going on my weekend menu. Love!
Sarah says
February 9, 2015 at 8:22 pmYAY!!! So happy to hear that! Let me know if you try them! 🙂
Manali @ CookWithManali says
February 9, 2015 at 1:43 pmoh my god…salted caramel and biscoff..I don’t even need to read anything else! I want these right NOW!
Sarah says
February 9, 2015 at 8:23 pmLol!!! Thank you so much!!
Kim @ The Celebration Shoppe says
February 9, 2015 at 5:07 pmLove the Bailey’s idea!
Sarah says
February 9, 2015 at 8:24 pmIt’s really quite good! They have a bunch of special flavors out now!
mira says
February 9, 2015 at 10:56 pmThese crepes are beautiful, too! Love Baileys! And the cheesecake filling- awesome!
Sarah says
February 10, 2015 at 12:14 amI love Bailey’s too, and they have all sorts of great special flavors now too! Thanks, girl! 🙂
Sarah says
February 10, 2015 at 6:54 pmThanks so much!! I know… I love Bailey’s too!! 🙂
Carrie @Frugal Foodie Mama says
February 14, 2015 at 4:44 pmWhoa! These look amazing, Sarah! You pretty much had me at Biscoff & salted caramel… & Bailey’s, lol. 😉
Sarah says
February 15, 2015 at 9:17 amYes… the Bailey’s. Lol. All crepes should have liqueur in them. Or even just liquor. Haha! 🙂
Thao @ In Good Flavor says
February 16, 2015 at 12:10 pmI found this on Mix It Up Monday and wanted to stop by to say these crepes look divine!
Sarah says
February 17, 2015 at 6:04 pmThanks so much, Thao! 🙂
Mimi says
February 16, 2015 at 8:26 pmI don’t even know what biscoff is and my mouth is watering…..lol! An Aussie here, so I’m off to do my research. I MUST have some….Yummmm.
Sarah says
February 17, 2015 at 6:05 pmHaha!! Biscoff is cookie butter. Have you ever had cookie butter? It’s pretty unique! I hope you can find something similar in Australia! Thanks so much for your kind comment, Mimi! 🙂
Amy | Club Narwhal says
February 17, 2015 at 2:49 pmSarah, these crepes are to die for! I love sweet breakfasts like this 🙂 Thanks so much for sharing on The Makers!
Sarah says
February 17, 2015 at 9:15 pmThanks so much for the party!!! 🙂
Susan says
February 20, 2015 at 7:33 pmI’m in love with the Biscoff butter. I imagine these crepes are amazing! Thanks for sharing at the This Is How We Roll Link Party on Organized 31.
Sarah says
February 23, 2015 at 8:26 amThanks for the party!
Audrey says
February 21, 2015 at 2:45 pmThe salted caramel in the batter sounds amazing!
Found this on Foodie Friends Fridays
Sarah says
February 23, 2015 at 8:18 amThank you so much, Audrey!!
Amy @ Ms. Toody Goo Shoes says
February 21, 2015 at 8:24 pmAnother crepe recipe winner! Drooling over these. Thanks for linking up at Best of the Weekend! Pinning these!
Sarah says
February 23, 2015 at 8:23 amThank you so much!
Katherines Corner says
February 21, 2015 at 10:20 pmOh my friend this is a wonderful combination of salty and sweet. Thank you for sharing at the Thursday Favorite Things Blog Hop xo
Sarah says
February 23, 2015 at 8:23 amThank you so much, Katherine!
Kirsten says
February 22, 2015 at 9:07 amThese look amazing! While I must admit you drew me in with the salted caramel headline, the biscoff cheesecake filling looks like a winner too. I think I’m off to make some crepes now since I have everything in my pantry. Thanks for the recipe! Pinning.
Sarah says
February 23, 2015 at 8:24 amYay! So glad you like them, Kirsten! 🙂
Cydnee says
February 23, 2015 at 4:20 pmOh my goodness, this recipe is wonderful. Delicious! I love the idea of cheesecake filled crepes. Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee
Sarah says
February 23, 2015 at 9:25 pmThank you for the party, Cydnee!! 🙂
Jennifer says
February 25, 2015 at 11:19 amEverything about this sounds amazing! Caramel! Cream Cheese! These look delicious. Thanks for sharing.
Sarah says
February 25, 2015 at 5:35 pmThank you so much!
Ashley ~ 3 Little Greenwoods says
February 27, 2015 at 9:09 amSeriously fabulous dessert! Awesome photographs too! Well done!
Thanks so much for sharing on Show Me Saturday! I can’t wait to see what awesomeness you bring to this weekend’s linky party!
Sarah says
March 1, 2015 at 11:14 pmThank you so much, Ashley! 🙂
Shara Scott says
February 20, 2019 at 11:02 pmI’m not familiar with the Biscoff butter ! What is it and where do I find it ?
Sarah says
February 21, 2019 at 5:50 pmHey there!! Are you familiar with cookie butter? Speculoos? It’s a spread made from cinnamon cookie crumbs. I know it sounds weird, but it’s really delicious. Have you ever flown Delta and gotten those Biscoff cookies? Biscoff makes those into a ‘spread’ too. I find it at Publix, Walmart, Target, and Trader Joe’s has their own brand called Speculoos! Most grocery stores carry something like it. I hope that helps!