Espresso Crepes with Guinness Cream & Caramel Sauce

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 jar Caramel sauce, prepared

• Baking & Spices

  • 1 tbsp Cocoa powder
  • 1 cup Flour
  • 1/3 cup Powdered sugar
  • 1/4 cup Sugar

• Drinks

  • 1 tbsp Instant coffee granules

• Dairy

  • 4 tbsp Butter
  • 1 cup Heavy whipping cream
  • 3/4 cup Whole milk

• Beer, Wine & Liquor

  • 3 tbsp Guinness

• Liquids

  • 1/2 cup Water

Found on thegoldlininggirl.com

Description

Ingredients

• 2 large eggs
• ¾ c. whole milk
• ½ c. water
• 1 c. flour
• 1 tbsp. cocoa powder
• ¼ c. sugar
• 4 tbsp. melted butter
• 1 tbsp. instant coffee granules
• 1 c. heavy whipping cream
• ⅓ c. powdered sugar
• 3-4 tbsp. Guinness
• 1 jar prepared caramel sauce

Directions

• In a large bowl, combine all crepe batter ingredients and whisk until smooth.
• In a large saucepan over medium heat, pour scant ⅓ c. batter, covering the entire bottom of the pan in a thin layer.
• Cook for 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over, and cook for about 30 seconds.
• Remove crepe from pan, and continue making crepes with remaining batter.
• In a large mixing bowl, combine heavy cream and powdered sugar, beating just until stiff peaks form.
• Fold in the Guinness.
• Fill each crepe with Guinness cream and drizzle with caramel sauce. Serve immediately!