Vanilla & Speculoos Crêpe Cake

This Vanilla & Speculoos Crêpe Cake is a delightful twist on classic French dessert. Layers of delicate crêpes are interspersed with a luscious speculoos cookie butter cream that is sure to tantalize your tastebuds. What makes this dish truly special is the harmonious combination of the subtle sweetness of vanilla and the spiced crunch of speculoos cookies, creating a symphony of flavors in each bite. Whether you’re celebrating a special occasion or simply indulging in a sweet treat at home, this crêpe cake is perfect for impressing guests at gatherings or enjoying a cozy afternoon with loved ones.

Serve this cake chilled, and watch smiles spread as each slice reveals those lovely layers. Its elegant presentation alongside a cup of coffee or a scoop of vanilla ice cream makes it a standout dessert that everyone will adore. Trust me, once you try this crêpe cake, it will become a beloved staple in your recipe collection.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1½ cups (190 g) all-purpose flour
• 3 large eggs
• 1¾ cups (420 ml) milk
• ½ cup (120 ml) water
• 3 tablespoons unsalted butter (melted)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1½ cups (360 ml) heavy cream
• ½ cup (120 g) speculoos cookie butter
• ¼ cup (30 g) powdered sugar
• 1 teaspoon vanilla extract
• Optional: ¼ cup (60 g) mascarpone or cream cheese
• 2 tablespoons warmed cookie butter for glaze
• Crushed speculoos cookies

Gather your ingredients and prepare to create a beautifully layered dessert.

Directions

1. In a large bowl, whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until smooth. Chill the batter for at least 30 minutes.
2. Heat a nonstick pan over medium heat and lightly grease it. Pour in a small amount of batter to form thin crêpes, cooking for 1-2 minutes on each side until lightly golden. Transfer crêpes to a wire rack and allow to cool completely.
3. In a separate bowl, beat together the speculoos cookie butter, vanilla extract, and powdered sugar until well combined. Gently fold in the whipped cream until the mixture is fluffy and smooth.
4. Start stacking the crêpes on a serving plate, spreading 2 to 3 tablespoons of the filling between each crêpe layer.
5. Once all layers are stacked, chill the crêpe cake in the refrigerator for at least 2 hours before slicing into wedges. This helps the layers meld together beautifully.

Tips & Variations

• Ingredient Substitutions: If you don’t have speculoos cookie butter, try using peanut butter or Nutella for a different flavor.
• Optional Variations: Add a layer of fresh fruits like strawberries or bananas between the crêpes for added texture and sweetness.
• Storage: Store the crêpe cake in the refrigerator, covered with plastic wrap, for up to 3 days. To enjoy later, slice and serve cold or at room temperature.

Recipe Information

• Prep Time: 30 minutes (plus chilling time)
• Cook Time: 20 minutes
• Total Time: 50 minutes (plus chilling time)
• Servings: 8 slices
• Difficulty Level: Medium

Vanilla & Speculoos Crêpe Cake

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Prep 30 minutes mins

Cook 20 minutes mins

Total 50 minutes mins

A delightful crêpe cake with layers of delicate crêpes and a luscious speculoos cookie butter cream, perfect for special occasions or cozy afternoons.

Servings 8 slices

Course Dessert

Cuisine French

Ingredients

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Crêpe Ingredients

• ▢ 1.5 cups 1½ cups (190 g) all-purpose flour
• ▢ 3 large 3 large eggs
• ▢ 1.75 cups 1¾ cups (420 ml) milk
• ▢ 0.5 cup ½ cup (120 ml) water
• ▢ 3 tablespoons 3 tablespoons unsalted butter (melted)
• ▢ 1 teaspoon 1 teaspoon vanilla extract
• ▢ 0.25 teaspoon ¼ teaspoon salt

Filling Ingredients

• ▢ 1.5 cups 1½ cups (360 ml) heavy cream
• ▢ 0.5 cup ½ cup (120 g) speculoos cookie butter
• ▢ 0.25 cup ¼ cup (30 g) powdered sugar
• ▢ 1 teaspoon 1 teaspoon vanilla extract
• ▢ 0.25 cup Optional: ¼ cup (60 g) mascarpone or cream cheese Optional ingredient for added creaminess

Glaze Ingredients

• ▢ 2 tablespoons 2 tablespoons warmed cookie butter for glaze
• ▢ Crushed speculoos cookies

Method

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Preparation

1. In a large bowl, whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until smooth. Chill the batter for at least 30 minutes.
2. Heat a nonstick pan over medium heat and lightly grease it. Pour in a small amount of batter to form thin crêpes, cooking for 1-2 minutes on each side until lightly golden. Transfer crêpes to a wire rack and allow to cool completely.

Filling

1. In a separate bowl, beat together the speculoos cookie butter, vanilla extract, and powdered sugar until well combined. Gently fold in the whipped cream until the mixture is fluffy and smooth.

Assembly

1. Start stacking the crêpes on a serving plate, spreading 2 to 3 tablespoons of the filling between each crêpe layer.
2. Once all layers are stacked, chill the crêpe cake in the refrigerator for at least 2 hours before slicing into wedges.

Nutrition

Serving1g

Notes

Ingredient Substitutions: If you don’t have speculoos cookie butter, try using peanut butter or Nutella for a different flavor. Optional Variations: Add a layer of fresh fruits like strawberries or bananas between the crêpes for added texture and sweetness. Storage: Store the crêpe cake in the refrigerator, covered with plastic wrap, for up to 3 days. To enjoy later, slice and serve cold or at room temperature.

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