Butterbeer Crepes (Epic Universe Copycat)

5 from 1 vote

Butterbeer Crepes (Epic Universe Copycat)

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!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 20

Chill Time 30

Total Time 1 30

Servings crepes

Calories 694kcal

Author Ashley Amundsen

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

US Customary - Metric

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.

Nutrition