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Espresso Crepes with Guinness Cream & Caramel Sauce

Course Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -10 crepes
Author Sarah @ The Gold Lining Girl

Ingredients

For Espresso Crepes:

  • 2 large eggs
  • 3/4 c. whole milk
  • 1/2 c. water
  • 1 c. flour
  • 1 tbsp. cocoa powder
  • 1/4 c. sugar
  • 4 tbsp. melted butter
  • 1 tbsp. instant coffee granules

For Guinness Cream & Caramel Sauce:

  • 1 c. heavy whipping cream
  • 1/3 c. powdered sugar
  • 3-4 tbsp. Guinness
  • 1 jar prepared caramel sauce

Instructions

For crepes:

  • In a large bowl, combine all crepe batter ingredients and whisk until smooth.
  • In a large saucepan over medium heat, pour scant 1/3 c. batter, covering the entire bottom of the pan in a thin layer.
  • Cook for 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 & topping:

  • In a large mixing bowl, combine heavy cream and powdered sugar, beating just until stiff peaks form.
  • Fold in the Guinness.
  • Fill each crepe with Guinness cream and drizzle with caramel sauce. Serve immediately!