Vanilla & Speculoos Crêpe Cake
A delightful dessert combining light crêpes with rich speculoos cookie butter, layered with fluffy cream filling for a visually stunning and delicious treat.
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.
Notes
Serve chilled drizzled with warmed cookie butter and optionally sprinkle crushed speculoos cookies for extra crunch. The cake stays fresh for 2-3 days in an airtight container.