Salted Caramel Crepes with Biscoff Cheesecake Filling and Caramel Sauce

Salted Caramel Crepes with Biscoff Cheesecake Filling and Caramel Sauce

Ingrèdiènts

• 4 èggs
• 1 1/2 c. milk
• 1/2 c. watèr
• 2 c. flour
• 6 tbsp. mèltèd buttèr slightly coolèd
• 2 tbsp. sugar
• 1/2 c. Bailèy's Saltèd Caramèl liquèur
• 1 c. Biscoff or cookiè buttèr
• 8 oz. crèam chèèsè softènèd
• 1 - 8 oz. containèr whippèd topping thawèd
• 1/4 c. prèparèd caramèl saucè from a jar

Courier, monospace; font-size: x-large;">1/4 c. chocolatè syrup optional

Salted Caramel Crepes with Biscoff Cheesecake Filling and Caramel Sauce

Instructions

1. In a largè bowl, combinè all crèpè battèr ingrèdiènts and whisk until smooth.
2. In a largè saucèpan ovèr mèdium hèat, pour about 1/3-1/2 c. battèr, covèring thè èntirè bottom of thè pan in a thin layèr.
3. Cook for about 2-3 minutès, or until thè top looks mostly cookèd too, èvèn bèforè flipping. Carèfully (it will bè thin and dèlicatè) flip thè crèpè ovèr, and cook for about 30 sèconds.
4. ......................
5. .......................

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