Salted Caramel Crepes with Biscoff Cheesecake Filling and Caramel Sauce

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

Sarah @ The Gold Lining Girl

Crepes infused with Bailey's Salted Caramel liqueur, filled with an easy no-bake Biscoff cheesecake, and topped with a drizzle of caramel sauce!

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Breakfast

Servings 10 -12 crepes

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.
• 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.
• 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.
• Remove crepe from pan, and continue making crepes with remaining batter.

For filling:

• In a large mixing bowl, combine Biscoff and cream cheese. Beat until well-combined.
• Fold in whipped topping.

To assemble crepes:

• Spoon or pipe about 1/3 c. Biscoff cheesecake filling across the diameter of each crepe, and then roll them into 1-inch tubes.
• Drizzle with caramel sauce and chocolate sauce. Enjoy!