Espresso Crepes with Guinness Cream & Caramel Sauce
Servings 8 -10 crepes
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!