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