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Vanilla & Speculoos Crêpe Cake

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A delightful layered dessert consisting of thin crêpes and a luscious speculoos cookie butter filling, perfect for any celebration.

Ingredients

Scale
  • 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

Instructions

  1. Whisk the crêpe batter: In a large mixing bowl, combine the all-purpose flour, eggs, milk, water, melted unsalted butter, vanilla extract, and salt. Whisk until smooth and chill in the refrigerator for at least 30 minutes.
  2. Cook the crêpes: Heat a nonstick pan over medium heat, lightly greased with butter. Pour about ¼ cup of batter into the pan. Cook for 1-2 minutes until edges lift, then flip and cook another 30 seconds. Stack on a plate to cool.
  3. Prepare the speculoos filling: In a mixing bowl, beat together the speculoos cookie butter, powdered sugar, and vanilla until smooth. Fold in whipped cream until just combined.
  4. Layer the crêpe cake: Spread 2-3 tablespoons of filling between each crêpe, stacking them until all are used, finishing with a crêpe on top.
  5. Chill the cake: Wrap in plastic wrap and refrigerate for at least 2 hours to allow the layers to set.
  6. Add finishing touches: Drizzle warmed cookie butter over the top and sprinkle with crushed speculoos before slicing and serving.

Notes

This cake pairs wonderfully with fresh berries or vanilla ice cream. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.delishrecipezbylucy.com/vanilla-speculoos-crepe-cake/

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