Indulgent Biscoff Stuffed Crepes: A Sweet Morning Dream
Enjoy the heavenly blend of fluffy crepes and rich Biscoff spread with these indulgent Biscoff Stuffed Crepes.
Equipment
- Large bowl
- non-stick skillet
- Whisk
Ingredients
For the Batter
- 1 cup All-Purpose Flour Use gluten-free blend for gluten-free option.
- 1 tbsp Baking Powder Check freshness before use.
- 2 tbsp Light Brown Sugar Granulated sugar can be used for milder sweetness.
- 1 pinch Salt Elevates overall flavor.
- 1 cup Milk Opt for plant-based milk to make it vegan-friendly.
- 1 large Egg Substitute with a flaxseed or chia seed mixture for vegan.
- 2 tbsp Melted Butter Vegetable oil works as a dairy-free alternative.
- 1 tsp Vanilla Extract Artificial vanilla can save costs.
- 1 cup Smooth Biscoff Spread Extra for serving is recommended.
Optional Toppings
- 1 cup Whipped Cream Vegan whipped cream is a great substitute.
- 1/2 cup Crushed Biscoff Cookies Highly recommended for texture.
Instructions
How to Make Biscoff Pancakes
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, light brown sugar, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract together until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Add Biscoff Spread: Fold in the smooth Biscoff spread.
- Cook Pancakes: Preheat a non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes, then flip.
- Serve: Stack pancakes warm and drizzle with extra Biscoff spread. Add whipped cream and crushed Biscoff cookies on top.
Notes
Experiment with various toppings to suit your taste preferences.