If you're a fan of all things Harry Potter, you're going to love these Butterbeer Crepes! Inspired by the magical buttery drink, these dessert crepes are filled with rich shortbread cookie butter and Bavarian custard, then topped with fresh strawberries, butterbeer whipped cream and a drizzle of butterstcotch syrup. This mouthwatering recipe brings a taste of the Wizarding World straight to your kitchen!
Harry Potter fans! Be sure to check out my Frozen Butterbeer and Pumpkin Juice too!
If you love butterbeer (have you tried my Frozen Butterbeer yet?), you’re going to be obsessed with this fun twist on the classic wizard drink! These perfectly thin, cinnamon-kissed crepes are packed full of butterbeer flavor. They’re rich, nostalgic, and seriously hard to resist—I bet you won’t be able to stop at just one!
If you're in the mood for crepes, you'll love my Strawberry Nutella Crepes and Strawberry Crepes with Cheesecake Filling too!
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❤️ Why You'll Love This Recipe
- Make-Ahead Friendly: You can prep most of the components ahead of time, so assembling is quick and easy!
- Perfect for Harry Potter Fans: Whether you're making it for a themed party or a fun weekend dessert, this recipe is pure wizarding-world nostalgia.
- All the Magic of Butterbeer—in Crepe Form! This dessert brings that cozy butterscotch-vanilla flavor to life in the most indulgent way: crepes!
🛒 Ingredients
Crepes
- Butter: I prefer unsalted butter as I can control the amount of salt added to the recipe.
- Milk: You can use any kind of milk (even non-dairy), but whole milk gives the crepes the best richness and structure.
Bavarian Cream
- Vanilla bean: Bavarian cream traditionally uses vanilla bean. It gives the cream amazing flavor and texture!
- Egg yolks: You'll have egg whites left from this recipe. I recommend saving them for my Fluffy Japanese Pancakes or my Coconut Macaroons.
Butterbeer Whipped Cream
- Butterscotch pudding mix: Do not actually make the pudding, you'll simply use a tablespoon of the powdered mix in the whipped cream.
Shortbread Cookie Butter
- Shortbread cookies: Any package of shortbread cookies you can find at the store will work great for this cookie butter!
🔄 Substitutions & Variations
- Vanilla bean: If you don't want to use, or can't find, vanilla bean, you can substitute it with 1 teaspoon of vanilla extract.
🥣 How to Make Butterbeer Crepes
The Crepes
Step 1: Add all of the crepe ingredients to a blender and blend until smooth.
Step 2: Let the batter rest for at least 30 minutes (or refrigerate overnight).
Step 3: Heat a non-stick skillet (or crepe maker) over medium heat. Lightly butter or spray the pan with cooking spray.
Step 4: Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly (or use a crepe spreader.)
Step 5: Cook for 1–2 minutes and carefully flip the crepe with a spatula. Cook the other side until lightly golden, about 1 more minute. Stack cooked crepes with a piece of wax paper between each to prevent them from sticking together. Set aside.
The Bavarian Cream
Step 6: In a saucepan, heat the whole milk and heavy cream over medium heat until it just begins to simmer.
Step 7: Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to the milk mixture.
Step 8: In a separate small bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Step 9: Slowly pour about ⅓ of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
Step 10: Gradually add the egg mixture back into the saucepan with the remaining milk, whisking continuously. Cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon. Remove from heat and remove the vanilla bean pods. Stir in butter extract. Cover with plastic wrap and chill in the refrigerator until cool.
The Butterbeer Whipped Cream
Step 11: In a medium bowl, add all of the whipped cream ingredients.
Step 12: Using a hand mixer or whisk, whip the mixture until it forms soft peaks — it should be light and creamy but still spreadable/pipeable. Refrigerate until ready to use.
The Shortbread Cookie Butter
Step 13: Add all of the cookie butter ingredients to a food processor or blender.
Step 14: Blend the ingredients until the cookie butter is smooth and creamy. You can add more milk, if you'd like, to reach the desired consistency. Refrigerate until ready to use.
Assembling the Crepes
Step 15: To assemble the crepes, place a crepe on a serving plate. Spread half of the crepe with a thin layer of cookie butter.
Step 16: Spread a layer of Bavarian cream over the cookie butter layer.
Step 17: Fold the crepe in half.
Step 18: Fold the crepe in half again. Continue with the remaining crepes.
Step 19: Top folded crepes with a drizzle of butterscotch syrup and a dusting of powdered sugar.
Step 20: Transfer butterbeer cream to a piping bag fitted with a large star tip. Carefully pipe the cream on top of the crepes. Garnish with sliced strawberries. Enjoy!
🌟Expert Tips
- Letting the crepe batter rest for at least 30 minutes (or overnight) gives the crepes a smoother texture and better flexibility.
- Cook the crepes over medium heat. If the pan is too hot the crepes will crisp or brown too fast. Medium heat allows the crepes to cook more evenly resulting in the perfect soft and tender texture.
- Don't overfill the crepes. A thin layer of each filling is plenty!
- Butter extract is strong. Start with the suggested amount, then add a few extra drops if you want more of that signature butterbeer flavor.
- Make all of the components ahead of time! Everything will store great in the fridge for a couple of days, so you don't have to worry about making it all at once. This makes assembling the crepes quick and easy!
💭 FAQs
Crepes: Stack the crepes with a layer of parchment or wax paper between each and refrigerate up to 3 days or freeze up to 2 months.
Bavarian cream, Butterbeer whipped cream and cookie butter: Store in separate airtight containers in the fridge for 3–4 days.
If you're in a pinch you can definitely use pudding instead. Just note that the homemade Bavarian cream has a richer, more authentic texture that works perfectly in this recipe!
Definitely. Just double all of the ingredients and make sure to cook the crepes in batches or use two pans at once to save time.
📋 Recipe
Butterbeer Crepes (Epic Universe Copycat)
Ingredients
Crepes
- 2 ¼ cups whole milk
- 2 cups all-purpose flour
- 4 eggs
- ¼ cup unsalted butter melted
- 2 tablespoons granulated sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
Bavarian Cream
- ¾ cup whole milk
- ¾ cup heavy cream
- 3 egg yolks
- 3 tablespoon granulated sugar
- 1 tablespoon cornstarch
- ½ vanilla bean or 1 ½ teaspoons vanilla extract
- ⅛ teaspoon butter extract
Butterbeer Whipped Cream
- ¾ cup heavy whipping cream cold
- 2 tablespoons powdered sugar
- 1 tablespoon butterscotch pudding mix dry
- ¼ teaspoon vanilla extract
- ⅛ teaspoon butter extract
Shortbread Cookie Butter
- 1 ¼ cups shortbread cookie crumbs about 6 ounces
- 1 ½ tablespoons unsalted butter melted
- 1 tablespoon evaporated milk
- 1 tablespoon sweetened condensed milk
- ½ teaspoon butterscotch pudding mix dry
- pinch of salt
Garnishes
- butterscotch syrup
- powdered sugar
- sliced strawberries
Instructions
Crepes
- Add all of the crepe ingredients to a blender and blend until smooth.
- Let the batter rest for at least 30 minutes (or refrigerate overnight).
- Heat a non-stick skillet (or crepe maker) over medium heat. Lightly butter or spray the pan with cooking spray.
- Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly (or use a crepe spreader.)
- Cook for 1–2 minutes and carefully flip the crepe with a spatula. Cook the other side until lightly golden, about 1 more minute. Stack cooked crepes with a piece of parchment or wax paper between each to prevent them from sticking together. Set aside.
Bavarian Cream
- In a saucepan, heat the whole milk and heavy cream over medium heat until it just begins to simmer.
- Split the vanilla bean and scrape out the seeds, adding both the seeds and pod to the milk mixture.
- In a separate small bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour about ⅓ of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Gradually add the egg mixture back into the saucepan with the remaining milk, whisking continuously. Cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon. Remove from heat and remove the vanilla bean pods. Stir in butter extract. Cover with plastic wrap and chill in the refrigerator until cool.
Butterbeer Whipped Cream
- In a medium bowl, add all of the whipped cream ingredients.
- Using a hand mixer or stand mixer, whip the mixture until it forms soft peaks — it should be light and creamy but still spreadable/pipeable. Refrigerate until ready to use.
Shortbread Cookie Butter
- Add all of the cookie butter ingredients to a food processor or blender.
- Blend the ingredients until the cookie butter is smooth and creamy. You can add more milk, if you'd like, to reach the desired consistency. Refrigerate until ready to use.
Crepe Assembly
- To assemble the crepes, place a crepe on a serving plate. Spread half of the crepe with a thin layer of cookie butter.
- Spread a layer of Bavarian cream over the cookie butter layer.
- Fold the crepe in half.
- Fold the crepe in half again. Continue with the remaining crepes.
- Top folded crepes with a drizzle of butterscotch syrup and a dusting of powdered sugar.
- Transfer butterbeer cream to a piping bag fitted with a large star tip. Carefully pipe the cream on top of the crepes. Garnish with sliced strawberries. Enjoy!
Notes
- Storage Information: Crepes: Stack the crepes with a layer of parchment or wax paper between each and refrigerate up to 3 days or freeze up to 2 months.
Bavarian cream, Butterbeer whipped cream and cookie butter: Store in separate airtight containers in the fridge for 3–4 days.
Ashley Amundsen says
As soon as I saw guests enjoying Butterbeer Crepes at Epic Universe, I knew I needed to try them myself! While I haven't had the chance to go to the new park yet, I bet these crepes are pretty dang close to the real thing. If you've been dying to try these crepes too, you'll absolutely love this recipe loaded with lots of mouthwatering butterbeer flavor!