#biscoffobsessed

[dancingpipo]

Rich and creamy goodness of these Sweet & Spiced Biscoff Popsicles - the perfect summer treat.

Creamy Biscoff Popsicles

[timfurey]

Enjoy the tasty layers of Raspberry and Biscoff Crepe Cake. The soft crepes, sweet Biscoff spread, fresh raspberries, and creamy cinnamon whipped cream in this dessert make it a real treat. It's great for holidays or just whenever you want to treat yourself!

Ingredients: 2 cups all-purpose flour. 2 cups milk. 2 large eggs. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 2 tablespoons unsalted butter, melted. 1 cup fresh raspberries. 1/2 cup Biscoff cookie spread. 1 cup heavy cream. 2 tablespoons powdered sugar. 1/2 teaspoon cinnamon. Fresh mint leaves for garnish optional.

Instructions: Put flour, milk, eggs, sugar, salt, vanilla extract, and melted butter in a blender. Mix until it's smooth. You should let the crepe batter sit for 30 minutes. Set a skillet that doesn't stick on medium heat. Spread some butter around the pan to cover it. Add a little crepe batter to the pan and swirl it around to make it spread out evenly. The crepe is done when the edges begin to lift and the color turns a light golden color. Turn it over and cook for one to two more minutes. Do it again with the rest of the batter, and stack the cooked crepes on a plate. Whip the heavy cream, powdered sugar, and cinnamon in a different bowl until stiff peaks form. Put a little Biscoff cookie spread on top of each crepe, and then sprinkle some fresh raspberries on top. Place the crepes on top of each other and add layers of Biscoff spread and raspberries every other crepe. Spread the cinnamon whipped cream on top and sides of the cake after it is put together. If you want, you can decorate with fresh mint leaves and raspberries. Put the crepe cake in the fridge for at least two hours before you serve it so that the flavors can mix. Cut it up, serve it, and enjoy!

Prep Time: 45 minutes

Cook Time: 30 minutes

gushi