Vanilla & Speculoos Crêpe Cake Recipe
This Vanilla & Speculoos Crêpe Cake is a delicate, indulgent dessert featuring thin, tender crêpes layered with a creamy speculoos cookie butter filling. The rich vanilla-infused batter combined with the spiced caramel flavors of speculoos creates a beautifully textured cake that is perfect for special occasions or elegant gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
For the Crêpes
- 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
For the Filling
- 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
For the Glaze and Garnish
- 2 tablespoons warmed cookie butter (for glaze)
- Crushed speculoos cookies (for garnish)
Instructions
- Prepare the Crêpe Batter: In a large mixing bowl, whisk together the all-purpose flour, eggs, milk, water, melted butter, vanilla extract, and salt until the mixture is smooth with no lumps. Cover and chill the batter in the refrigerator for at least 30 minutes to allow it to rest and thicken slightly.
- Cook the Crêpes: Heat a nonstick pan over medium heat and lightly grease it if needed. Pour a small amount of batter into the pan and swirl to create a thin, even layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden, then flip and cook the other side briefly. Repeat until all batter is used, stacking the crêpes on a plate to cool completely.
- Make the Speculoos Cream Filling: In a mixing bowl, beat the speculoos cookie butter, vanilla extract, and powdered sugar until well combined and creamy. In a separate bowl, whip the heavy cream to stiff peaks. If using, fold in the mascarpone or cream cheese for extra richness. Gently fold the whipped cream into the speculoos mixture until fully incorporated and smooth.
- Assemble the Crêpe Cake: Place one crêpe on a serving plate and spread 2 to 3 tablespoons of the speculoos cream filling evenly over the surface. Continue layering crêpes and filling until all are used, finishing with a crêpe on top. Cover the cake and refrigerate for at least 2 hours to allow the flavors to meld and the cake to set.
- Glaze and Garnish: Before serving, warm the cookie butter slightly so it’s pourable and drizzle it over the top of the crêpe cake. Sprinkle crushed speculoos cookies for added texture and presentation. Slice carefully and serve chilled.
Notes
- Resting the crêpe batter helps improve texture making thinner, more flexible crêpes.
- Cook crêpes on medium heat to prevent burning and achieve even cooking.
- Use a flexible spatula to flip crêpes carefully for perfect shape and texture.
- The filling can be made a day ahead and chilled to deepen the speculoos flavor.
- This cake is best served cold, so slice chilled for clean layers.
Keywords: crêpe cake, vanilla crêpes, speculoos dessert, layered cake, spiced cookie butter, French dessert, no-bake cake
