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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!
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 -12 crepes
Author Sarah @ The Gold Lining Girl

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:

  1. In a large bowl, combine all crepe batter ingredients and whisk until smooth.
  2. 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.
  3. 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.
  4. Remove crepe from pan, and continue making crepes with remaining batter.

For filling:

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

To assemble crepes:

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