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Chocolate Biscoff Crepes

Chocolate Biscoff Crepes

5 from 1 vote
Chocolate Biscoff Crepes are a delicious, rich treat that will elevate any breakfast or dessert experience. Crepes are one of the most beloved French breakfasts; they are cheap to make yet are considered a decadent dessert, are very versatile, and can also be customized to fit into any savory meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Desserts
Cuisine: French
Calories: 401
Ingredients Equipment Method Notes

Ingredients
  

Crepes:
  • 250 grams All-Purpose Flour
  • 20 grams Cocoa Powder
  • 50 grams Golden Caster Sugar
  • 100 grams Biscoff Spread
  • 4 large Eggs room temperature
  • 350 grams Full Fat Milk
  • 230 ml Warm Water
  • 80 grams Butter melted
  • 1 tsp Vanilla Extract
  • ½ tsp Himalayan Salt
Filling:
  • 4 large Bananas thinly sliced
Topping:
  • 100 grams Biscoff Spread warmed
  • 50 grams Biscoff Cookies crushed (optional)
  • Whipped Cream or Boozy Whipped Cream (optional)

Equipment

  • Frying Pan
  • Mixing Bowl
  • Stick Blender or food processor
  • Weighing Scales
  • Measuring Spoons
  • Silicone Spatula

Method
 

Crepe Batter
  1. Warm the Biscoff spread in the microwave for 10-20 seconds.
  2. Combine the flour, cocoa powder, sugar, salt, milk, vanilla, water, eggs, butter, and warmed Biscoff spread in a bowl. Combine well using a hand blender.
    250 grams All-Purpose Flour, 20 grams Cocoa Powder, 50 grams Golden Caster Sugar, 100 grams Biscoff Spread, 4 large Eggs, 350 grams Full Fat Milk, 230 ml Warm Water, 80 grams Butter, ½ tsp Himalayan Salt, 1 tsp Vanilla Extract
  3. Scraping down the sides if needed using a spatula.
  4. Let the batter rest in the refrigerator for at least 30 minutes.
Cooking Crepes
  1. Heat a non-stick skillet or crepe pan over medium heat.
    Note: Do not use butter as it aids the crepes to stick.
  2. Pour a small amount of batter into the center of the pan—we suggest 40-50 grams—and swirl to spread it thinly.
    Note: Use a small cup or ladle.
  3. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional 1 minute on the other side.
  4. Place the crepe on a clean plate and add all subsequent crepes on top of each other.
  5. Repeat until all the batter is used. Put aside.
Filling
  1. Sliced the bananas thinly.
    4 large Bananas
  2. Add a layer of fruit down the middle of the crepes. Fold lengthways or into triangles.
Topping
  1. Warm the Biscoff spread in the microwave for 20 seconds.
    100 grams Biscoff Spread
  2. Add more sliced bananas over the top for decor.
  3. Sift a little powdered sugar over the top, drizzle some Biscoff spread, and sprinkle some crushed Biscoff cookies over the top.
    Note: Adding a dollop of whipped cream is an optional extra.
    Whipped Cream, 50 grams Biscoff Cookies
  4. Serve and enjoy!

Notes

Here are some top tips to help you succeed in making Chocolate Biscoff Crepes like a pro:
  1. Ensure your crepe batter is smooth and lump-free. A blender is a handy tool for achieving a silky batter and sieving it before cooking.
  2. Let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to absorb the liquid, resulting in softer crepes.
  3. Choosing the correct pan to make the crepes is very important. Use a non-stick skillet or crepe pan and ensure it's well-heated before pouring the batter.
  4. Use a ladle or measuring cup to pour just enough batter into the pan, swirling it quickly to coat the bottom evenly.
  5. Cook each crepe over medium heat for 1-2 minutes on each side, or until the edges start to lift and the crepe is lightly golden. Avoid cooking too low or too high.
  6. The crepes should be very thin. To spread the crepe batter, swirl the pan around quickly.
  7. The nutritional calculation does not include the optional whipped cream.
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