Instructions
Step 1: In a large bowl, whisk together the flour, sugar, and salt.
Step 2: Add the eggs, milk, melted butter, and vanilla extract. Whisk until the batter is smooth and lump-free.
Step 3: Let the batter rest for 15 to 20 minutes.
Step 4: Heat a lightly greased nonstick skillet over medium heat.
Step 5: Pour about ¼ cup of batter into the skillet and swirl the pan to spread the batter into a thin circle.
Step 6: Cook for 1 to 2 minutes until the edges begin to lift and the bottom is lightly golden.
Step 7: Flip the crepe carefully and cook the other side for about 30 seconds.
Step 8: Transfer the crepe to a plate and repeat with the remaining batter.
Step 9: Spread a generous layer of Biscoff spread over each crepe.
Step 10: Add chopped chocolate pieces onto the crepes.
Step 11: Roll or fold the crepes and drizzle extra melted Biscoff spread on top.
Step 12: Serve warm and enjoy.
Storage and Reheating Tips
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Separate stacked crepes with parchment paper to prevent sticking.
Reheat crepes in a skillet over low heat or microwave for 15 to 20 seconds until warm and gooey.
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