Name: Vanilla & Speculoos Crêpe Cake Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: French
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 (for garnish)

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Introduction

This Vanilla & Speculoos Crêpe Cake is a delicate, layered dessert perfect for special occasions or an impressive treat. Thin, tender crêpes are stacked with a smooth speculoos-flavored cream, creating a beautiful and delicious cake that’s sure to delight.

The image shows a round cake with a smooth, light brown glaze on top, cut into eight even slices. The cake has one layer with a soft, spongy texture visible along the edges, which are golden brown. The glaze covers the entire top surface evenly, with a slightly shiny appearance. A woman's hand holds a knife that is cutting into one of the slices from the center, resting on a white plate. The background is a white marbled texture, and next to the cake are a small bowl with a similar light brown sauce and a whisk on another white bowl. Photo taken with an iphone --ar 4:5 --v 7

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 for garnish

Instructions

Step 1: In a large bowl, whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until the batter is smooth. Cover and chill in the refrigerator for at least 30 minutes.
Step 2: Heat a nonstick pan over medium heat. Pour a small amount of batter to form a thin crêpe, cooking until the edges lift and the bottom is lightly golden. Flip and cook the other side briefly. Repeat until all batter is used. Let crêpes cool completely.
Step 3: In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. In a separate bowl, soften the speculoos cookie butter (and mascarpone or cream cheese if using), then gently fold it into the whipped cream until combined.
Step 4: Assemble the cake by layering the crêpes on a serving plate, spreading 2 to 3 tablespoons of the speculoos cream between each layer. Continue layering until all crêpes and filling are used.
Step 5: Refrigerate the assembled crêpe cake for at least 2 hours to set. Before serving, warm the cookie butter slightly and drizzle it over the top. Garnish with crushed speculoos cookies.

Tips & Variations

For easier spreading, warm the speculoos cookie butter slightly before folding into the whipped cream.
Substitute mascarpone or cream cheese for a richer filling texture.
Use store-bought crêpes to save time, but homemade ones provide the best texture and flavor.
Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.

Storage

Store the crêpe cake covered in the refrigerator for up to 3 days. Keep it chilled until just before serving, and slice with a sharp knife for clean edges. Leftovers can be gently reheated in a microwave for a few seconds or enjoyed cold.

How to Serve

The image shows a white plate with a round pie cut into eight even slices. The pie has two visible layers: a thick, light golden brown crust at the bottom with a slightly crumbly texture, and a smooth, glossy caramel layer on top in a deeper golden brown shade covering the entire pie surface. A knife with a black handle is placed between two slices, ready to cut more. The white marbled texture surface is visible underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crêpes and filling in advance?

Yes, you can prepare the crêpes and keep them wrapped in the fridge for up to 2 days. The filling can be made a day ahead and refrigerated. Assemble the cake shortly before serving for the best texture.

What if I don’t have speculoos cookie butter?

If speculoos cookie butter isn’t available, you can substitute with peanut butter, almond butter, or a spiced cookie spread to create a similar creamy layer with a different flavor profile.