Chocolate Biscoff Crepes
The good news is this delicious Chocolate Biscoff Crepes recipe is vegetarian, and nut-free. With some substitutions, they can also be gluten-free and dairy-free.
This is exactly what Biscoff Crepes are about… Imagine a thin, delicate pancake, but even better because it’s filled with thinly sliced bananas and topped with a drizzle of creamy, Biscoff spread. Now, take that image and sprinkle it with some extra sweetness, crushed Biscoff cookies, and maybe even some whipped cream on top!
The star of the show is undoubtedly the creamy Biscoff spread; it’s what gives these crepes the perfect balance of lightness, a distinct caramelized flavor, and pure indulgence. The addition of cocoa infuses a crepe with a rich chocolate flavor, complementing the sweetness of the Biscoff spread.
Looking for a beautiful Biscoff Cheesecake Torte for a festive party? You’re in luck! We made this indulgent cake using Chocolate Biscoff Crepes and added a cheesecake filling then shaped it into a cake. Check it out it’s stunner!
What’s To Love?
💕 There are no limits to what you can eat with it.
💕 They’re quick to prepare, and no oven is required.
💕 Doesn’t require any hard-to-find ingredients.
💕 Tastes as good as they look, making them great for almost any occasion.
💕 The rich indulgence satisfies even the heartiest of appetites, especially when topped with cream.
💕 Crepes are fantastic for entertaining guests; everyone loves them.
💕 They’re a surefire crowd-pleaser that will have everyone coming back for seconds.
💕 Offers a deep, satisfying chocolate Biscoff taste that cookie lovers adore.
Have you already tried Chocolate Biscoff Crepes? If so, let us know how were they…we can’t wait to hear all about it!
Crepe Origin
Originating from France, crepes have transcended borders and evolved into a beloved dish enjoyed in various forms around the world. The word “crepe” itself is derived from the Latin word “crispa,” meaning curled or wrinkled, a nod to the texture of the cooked pancake.
The thin layer turned into thin, crispy, and delicious crepes that were once very popular because they were cheap to make and did not use many ingredients. Poor families could use leftover buckwheat to make buckwheat crepes in order to minimize food waste.
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Flour — use all-purpose flour, which is sometimes referred to as plain flour.
- Cocoa Powder — comes in natural and Dutch versions. Any unsweetened will work! The quality of the cocoa makes all the difference; the brands we like are Green & Blacks and Callebaut.
- Sugar — use golden caster sugar; avoid using granulated because the granules are more difficult to break down.
- Butter — for the best results, use dairy butter at room temperature.
- Eggs — use large eggs at room temperature.
- Baking Powder — use a high-quality baking powder to avoid aluminum, which helps with its extra fluffiness.
- Milk — we use whole milk dairy.
- Water — use warmed water not hot.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
- Biscoff Spread — the texture of this smooth spread is similar to that of chocolate or peanut butter spread. Its main flavor profile is caramel and spices, just like Biscoff biscuits. The Biscoff Spread is vegan-friendly and made with only natural ingredients.
- Biscoff Cookies — these spiced biscuits, originating from Belgium and occasionally referred to as speculoos, have a unique taste of caramel and cinnamon. They are thin, crumbly, and crispy and are a combination of biscuit and coffee. Lotus Biscoffs are widely available in supermarkets worldwide and are used in this recipe to give the final decor touch.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Flour — rice flour is a great alternative; substitute equal amounts of rice flour and 1/2 teaspoon of guar gum. Or, use the traditional flour used in France called buckwheat and 1/2 teaspoon of guar gum.
- Cocoa Powder — if you prefer using cacao powder, substitute equal amounts. Or, omit for a plain crepe.
- Butter — a great alternative is dairy-free butter.
- Milk — substitute with your favorite milk.
- Gelatine Powder — Vege-gel is a great alternative but will not set as firm as the original gelatine powder.
- Biscoff Spread / Cookies — substitute with your favorite biscuit spread and cookies. Great substitutes are peanut butter, Nutella, and gingersnaps or any tasty gluten-free.
NOTE: The guar gum creates a binding elastic effect to flour that doesn’t contain gluten.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Chocolate Biscoff Crepes with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Chocolate Biscoff Crepes are easy to make and are even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
Crepe Batter:
▶︎ To start, warm the Biscoff spread in the microwave for 10-20 seconds. Then, combine the flour, cocoa powder, sugar, salt, milk, water, eggs, butter, and warmed Biscoff spread in a bowl. Combine well using a stick blender or food processor scraping down the sides if needed using a spatula. Allow the batter to rest in the refrigerator for at least 30 minutes.
Cooking Crepes:
▶︎ Heat a non-stick skillet or crepe pan over medium heat. Begin by pouring a small amount of batter into the center of the pan, swirling to spread it thinly. 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. Place the crepe on a clean plate and add all subsequent crepes on top of each other. Repeat until all the batter is used.
Filling:
▶︎ Slice the bananas thinly. Then, add a layer of fruit down the middle of the crepes and fold lengthways or into triangles.
Topping:
▶︎ Warm the Biscoff spread in the microwave for 10-20 seconds, depending on the wattage. Decorate with more sliced bananas, powdered sugar, drizzled Biscoff spread, and crushed Biscoff cookies. Serve and enjoy!
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Chocolate Biscoff Crepes? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Stick Blender – or to make the blending process easier, use a Food Processor.
- Frying Pan – to cook the crepes.
- Mixing Bowl – to combine the ingredients together.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
If you love those gadgets for this recipe, then you’ll love this food processor for mixing, chopping, grating, whisking, beating, and more. It would definitely make making the crepe mixture easier, as you can mix the ingredients and let them rest in the fridge until you’re ready to cook. It’s our go-to for many of our recipes, and we think every budding chef needs it.
Magimix Food Processor — we’ve owned the 5200 XL for over 30 years, and it’s still going strong. It has BPA-free bowls, the motor is quiet, and it is built to last. We believe the 4200 XL is the better option as it’s a middle-ground size to work with. All sizes offer an unbeatable 30-year motor and 3-year parts guarantee.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Chocolate Biscoff Crepes is frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with them:
▶︎ Sweet versions are renowned for adding different types of fruits, Whipped Cream or pouring cream, maple syrup, caramel sauce, raspberry coulisor, or drizzled with your favorite warmed spreads.
▶︎ Fruits can be freshly sliced berries such as strawberries, raspberries, and blueberries. The tartness of the berries provides a refreshing contrast to the richness of the chocolate and Biscoff spread, adding vibrant bursts of flavor and a hint of acidity. Bananas are also a go-to choice for crepes.
▶︎ A scoop of creamy Vanilla Ice Cream, or a portion of our No-Bake Creamy Biscoff Mousse would be a match made in heaven, or try our Mocha Coffee Ice Cream. The cool, creamy texture of the ice cream or mousse would contrast perfectly with the warm crepes, creating a delightful juxtaposition of temperatures and flavors that is sure to impress.
▶︎ Why not drink a steaming mug of rich hot chocolate? The warm, velvety cocoa beverage complements the chocolate flavor in the crepes, creating a cozy and comforting pairing that is perfect for a chilly day.
▶︎ Don’t know what to have for dinner tonight? A delicious meal such as Butter Chicken Curry (Murgh Makhani) or a light Smokey Chorizo Ratatouille stands out beautifully.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Chocolate Biscoff Crepes!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Chocolate Biscoff Crepes
Ingredients
Equipment
Method
- Warm the Biscoff spread in the microwave for 10-20 seconds.
- 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
- Scraping down the sides if needed using a spatula.
- Let the batter rest in the refrigerator for at least 30 minutes.
- Heat a non-stick skillet or crepe pan over medium heat.
Note: Do not use butter as it aids the crepes to stick. - 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. - 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.
- Place the crepe on a clean plate and add all subsequent crepes on top of each other.
- Repeat until all the batter is used. Put aside.
- Sliced the bananas thinly.4 large Bananas
- Add a layer of fruit down the middle of the crepes. Fold lengthways or into triangles.
- Warm the Biscoff spread in the microwave for 20 seconds.100 grams Biscoff Spread
- Add more sliced bananas over the top for decor.
- 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 - Serve and enjoy!
Notes
- 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.
- Let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to absorb the liquid, resulting in softer crepes.
- 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.
- Use a ladle or measuring cup to pour just enough batter into the pan, swirling it quickly to coat the bottom evenly.
- 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.
- The crepes should be very thin. To spread the crepe batter, swirl the pan around quickly.
- The nutritional calculation does not include the optional whipped cream.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Chocolate Biscoff Crepes every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
These turned really good! They are super perfect for our family night ins. At first I was a little worried that they might not turn out well, but they did! They taste great!
They truly are amazing in taste and texture, and even more tasty with a dollop of ice cream.