why make this recipe
Vanilla & Speculoos Crêpe Cake is a delightful dessert that combines the lightness of crêpes with the rich flavors of speculoos cookie butter. This recipe stands out for its layers of fluffy cream filling between delicate crêpes, making it visually beautiful and delicious. It’s perfect for special occasions, celebrations, or whenever you want to treat yourself. Plus, it offers a unique twist on traditional cakes, which assures that every bite is exciting and full of flavor.
how to make Vanilla & Speculoos Crêpe Cake
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
Directions:
- In a mixing bowl, whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until the mixture is smooth. Chill the batter in the refrigerator for at least 30 minutes.
- Heat a nonstick pan over medium heat. Pour a small amount of crêpe batter into the pan, swirling to cover the bottom. Cook until the edges lift, about 1-2 minutes, then flip and cook for another minute. Remove and let the crêpe cool completely. Repeat with the remaining batter.
- In another bowl, beat the speculoos cookie butter, vanilla extract, and powdered sugar until smooth. Gently fold in the heavy cream until well combined.
- To assemble, lay one crêpe on a serving plate and spread 2-3 tablespoons of the filling over the crêpe. Add another crêpe on top and repeat until all crêpes and filling are used, finishing with a crêpe on top.
- Chill the crêpe cake in the refrigerator for at least 2 hours before slicing.
how to serve Vanilla & Speculoos Crêpe Cake
Serve Vanilla & Speculoos Crêpe Cake chilled. You can drizzle some warmed cookie butter on top for additional flavor. Optionally, sprinkle crushed speculoos cookies over the top for a nice crunch. This cake can be enjoyed as a dessert for parties or just a sweet treat at home.
how to store Vanilla & Speculoos Crêpe Cake
Store any leftovers of the crêpe cake in an airtight container in the refrigerator. It will stay fresh for 2-3 days. Before serving again, you may want to bring it to room temperature or give it a few seconds in the microwave for a slight warm-up.
tips to make Vanilla & Speculoos Crêpe Cake
- Make sure to let the crêpe batter chill; it helps to create smoother crêpes.
- Don’t rush the cooking process; cook the crêpes on medium heat to prevent burning.
- Allow the crêpe cake to chill well before slicing to ensure clean slices and easy serving.
variation
For a different flavor, you can substitute the speculoos cookie butter with any other type of cookie butter like Biscoff or Nutella. You can also add fresh fruit slices or chocolate chips between the layers for an extra twist.
FAQs
1. Can I make the crêpes ahead of time?
Yes, you can make the crêpes a day in advance. Just keep them separated with parchment paper and store them in the fridge until you’re ready to assemble the cake.
2. Can I freeze the crêpe cake?
Yes, you can freeze the assembled crêpe cake. Wrap it tightly in plastic wrap and then foil, and it should be good for about a month. Thaw it in the fridge overnight before serving.
3. What can I use instead of heavy cream?
If you’re looking for a lighter option, you can use whipped coconut cream or a dairy-free whipped topping. Just keep in mind that the flavor will change slightly.
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Vanilla & Speculoos Crêpe Cake
Ingredients
Crêpe Batter
- 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
- 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 ¼ cup (60 g) mascarpone or cream cheese (optional) Optional ingredient for a richer filling.
Assembly
- 2 tablespoons 2 tablespoons warmed cookie butter for glaze For drizzling on top.
- to taste Crushed speculoos cookies For garnish.
Instructions
Preparation
- In a mixing bowl, whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until the mixture is smooth. Chill the batter in the refrigerator for at least 30 minutes.
Cooking Crêpes
- Heat a nonstick pan over medium heat. Pour a small amount of crêpe batter into the pan, swirling to cover the bottom. Cook until the edges lift, about 1-2 minutes, then flip and cook for another minute.
- Remove the crêpe and let it cool completely. Repeat with the remaining batter.
Making the Filling
- In another bowl, beat the speculoos cookie butter, vanilla extract, and powdered sugar until smooth. Gently fold in the heavy cream until well combined.
Assembling the Cake
- Lay one crêpe on a serving plate and spread 2-3 tablespoons of the filling over the crêpe. Add another crêpe on top and repeat until all crêpes and filling are used, finishing with a crêpe on top.
- Chill the crêpe cake in the refrigerator for at least 2 hours before slicing.
