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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


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


  • 1/4 c. prepared caramel sauce from a jar
  • 1/4 c. chocolate syrup optional


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!