Butterbeer Crepe Recipe
Make Butterbeer Crepe Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crepe Batter
Butterbeer Filling & Sauce
Whipped Butterbeer Cream
Assembly & Garnish
Method
Crepe Batter
- 1
Mix dry ingredients
In a medium bowl whisk together the flour, granulated sugar, and sea salt until evenly combined.
- 2
- 3
Make a smooth batter
Gradually pour the wet mixture into the dry ingredients while whisking to avoid lumps. Continue until fully combined. Let the batter rest at room temperature for 20–30 minutes (this allows the flour to hydrate and yields more tender crepes). If batter thickens slightly, thin with a tablespoon or two of water or milk to reach a thin, pourable consistency.
Butterbeer Filling & Sauce
- 4
Make the caramel-butter base
In a medium heavy-bottomed saucepan over medium heat, melt the 4 tablespoons of butter. Add the packed light brown sugar and corn syrup and stir constantly until the sugar dissolves and mixture bubbles, about 2–3 minutes.
- 5
Add cream and simmer
Carefully add the heavy cream (mixture will bubble). Reduce heat to medium-low and simmer gently, stirring, for 3–4 minutes until slightly thickened and glossy.
- 6
Flavor and finish the sauce
Remove from heat and stir in the vanilla extract, butterscotch sauce (if using), cream soda, and sea salt. The cream soda adds the characteristic Butterbeer flavor and thins the sauce slightly—stir until fully incorporated. Taste and adjust salt or butterscotch for more depth. Keep warm on very low heat; if it thickens too much, whisk in a tablespoon of cream or a splash of cream soda.
Whipped Butterbeer Cream
- 7
Chill and whip
Chill a mixing bowl and beaters in the fridge for 10 minutes if available. Pour the heavy whipping cream into the chilled bowl and whip on medium-high speed until soft peaks form. Add the powdered sugar and vanilla and continue whipping to medium peaks — stable but still light.
- 8
Fold in butterscotch
Gently fold the butterscotch topping or caramel sauce into the whipped cream so the cream has ribbons of butterscotch but remains fluffy. Keep chilled until assembly.
Cook Crepes & Assemble
- 9
- 10
Cook crepes
Pour about 1/4 cup of batter into the center of the hot pan and immediately tilt and swirl the pan to spread the batter into a thin even circle (~8 inches). Cook until the edges lift and the bottom is lightly golden, about 45–60 seconds. Flip with a thin spatula and cook the other side 20–30 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with remaining batter, stacking the crepes separated by parchment if desired.
- 11
Fill and fold
Place a warm crepe on a plate. Spoon 1–2 tablespoons of the warm Butterbeer sauce down the center, then top with 2 heaping tablespoons of the whipped Butterbeer cream. Fold the crepe into thirds or roll it up, allowing some filling to remain visible.
- 12
