Caramel and Cookie Butter Crepes

Caramel and Cookie Butter Crepes

Quick and easy crepes that require no special ingredients, methods, or pans, but end up thin and beautiful the way a crepe should! Then add in cookie butter, caramel, and whipped cream, and you have the kind of breakfast dreams are made of.

Breakfast is such an underrated entertaining time, but one of the best. Everyone is fresh. Kids aren’t worn out and ready for nap times, and appetites abound. So it is the ideal time for a party! When it comes to the holidays breakfast parties are my favorite. I love setting them up “bar” style with a hot cocoa bar, a crepe bar, and lots of fun add-ins and toppings. Choose your own bars are amazing as everyone ends up happy.

Every year for Christmas we have Christmas Eve breakfast together as an extended family. Since there are 10 kids, and lots of spouses and grandkids, as well as in-laws to accommodate, this is the time that has worked best for us.

I love making crepes for breakfast parties because I can make them ahead of time, and freezer them. Then, the day of, just defrost and reheat. This means more time spent with loved ones. The other great thing about crepes is they can be eaten sweet or savory. So you can slather them in cookie butter and top with caramel, like I did here. Or you can fill them in scrambled eggs, breakfast meats, and sautéed mushrooms. I am salivating just thinking about it.

Since my kids tend to prefer the sweet over the savory I always stock up on fun fillings. Like pie fillings!

Tips for Making Crepes

1. Prepare Your Batter Correctly

• Sift the Flour: To avoid lumps, sift the flour before mixing it with the other ingredients.
• Rest the Batter: Let the batter rest for at least 30 minutes. This helps the flour to fully hydrate and reduces air bubbles, resulting in smoother crepes.
• Consistency: The batter should have the consistency of heavy cream. If it’s too thick, add a bit more milk or water.

2. Use the Right Pan

• Non-Stick Pan: A non-stick skillet or a crepe pan works best to prevent sticking and ensure easy flipping.
• Size: An 8 to 10-inch pan is ideal for most crepes.

3. Heat the Pan Properly

• Medium Heat: Heat your pan over medium heat. It should be hot enough that a drop of water sizzles and evaporates quickly but not so hot that the butter burns.

4. Evenly Coat the Pan

• Butter or Oil: Lightly coat the pan with butter or oil before pouring the batter. Wipe away any excess to avoid greasy crepes.
• Spread the Batter Quickly: Pour the batter into the center of the pan and immediately tilt and rotate the pan to spread the batter evenly.

5. Cook to Perfection

• Thin Layer: Aim for a thin, even layer of batter. Too thick, and the crepes will be more like pancakes.
• Edges Lifting: Cook until the edges start to lift away from the pan and the bottom is golden brown, usually about 1-2 minutes.
• Flip Gently: Use a spatula to gently lift and flip the crepe. Cook the other side for another 30 seconds to 1 minute.

6. Keep Them Warm

• Stack and Cover: Stack crepes on a plate and cover with a clean kitchen towel to keep them warm and prevent drying out.

7. Experiment with Fillings

• Sweet Fillings: Classic options include Nutella, fruits, whipped cream, and powdered sugar.
• Savory Fillings: Try ham and cheese, sautéed vegetables, or smoked salmon with cream cheese.

8. Make Ahead and Store

• Refrigerate: You can make crepes in advance and store them in the refrigerator for up to 2 days. Layer them with parchment paper to prevent sticking.
• Freeze: Crepes freeze well. Wrap them tightly in plastic wrap and place them in a freezer bag. Thaw in the refrigerator and warm them in the microwave or a skillet.

9. Practice Makes Perfect

• First Crepe is a Test: The first crepe often doesn’t turn out well. Use it to test the pan’s heat and adjust the batter’s consistency if needed.
• Be Patient: It may take a few tries to get the hang of pouring and spreading the batter evenly.

You could put syrup on them, like blueberry or strawberry syrups!

Or you could opt for the pie fillings, or maybe a spread like peanut butter, or chocolate hazlenut, or my personal favorite—Cookie Butter!

No matter how you top them, you are going to enjoy them, and what is more, you will enjoy how easy they are to make. You just need to heat your pan on a medium-low heat, spray it the first time, and throw the first crepe out. After that, you are going to get thin crepes with delightfully crisp edges, and be ready to party!

Caramel and Cookie Butter Crepes

Quick and easy crepes that require no special ingredients, methods, or pans, but end up thin and beautiful the way a crepe should! 

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: French

Keyword: butter crepes, caramel, cookie

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Author: Rachael

Ingredients

Crepe Batter

• 2 large eggs
• 2 Tbs vegetable oil
• 1 Tbs sugar
• 1 cup flour
• 1 1/3 cup whole milk
• 1/2 tsp vanilla

Toppers

• Caramel sauce
• Cookie Butter
• Whipped cream
• Powdered sugar

Instructions

• Put all crepe batter ingredients in a food processor or blender, and blend/process until mixed well. It should be easy to pour.
• Heat an 8-9 inch skillet over medium low heat.
• Spray the skillet with cooking spray.
• Pour a scant 1/3 cup into the skillet, and tilt it to cover the bottom of the pan.
• Let cook about a minute until edges start to lift and look crisp, and center bubbles, then use a flat edged spatula to flip the crepe.
• Cook another twenty to thirty seconds.
• Remove from pan and stack until you use all the batter up.
• Then spread cookie butter across the crepe, fold it up, and top with whipped cream and caramel sauce!

Notes

You can really top these crepes with whatever you want. Because I was making sweet toppings I added vanilla to the batter, just leave the vanilla out if you want to have savory, or if you want to do a combination.

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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