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


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


For crepes:

  1. In a large bowl, combine all crepe batter ingredients and whisk until smooth.
  2. In a large saucepan over medium heat, pour scant 1/3 c. batter, covering the entire bottom of the pan in a thin layer.
  3. 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.
  4. Remove crepe from pan, and continue making crepes with remaining batter.

For filling & topping:

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