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!
Servings 10 -12 crepes
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:
- 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!