Vanilla & Speculoos Crêpe Cake Recipe

Introduction

This Vanilla & Speculoos Crêpe Cake is a delightful layered dessert combining light, delicate crêpes with a smooth, spiced speculoos cream. Perfect for special occasions or a weekend treat, it’s as beautiful as it is delicious.

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

1. Step 1: In a large bowl, whisk together 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.
2. 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, about 1–2 minutes. Flip and cook the other side briefly. Repeat with remaining batter and cool crêpes completely.
3. Step 3: In a mixing bowl, beat together speculoos cookie butter, vanilla extract, powdered sugar, and mascarpone or cream cheese if using, until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the speculoos mixture.
4. Step 4: Stack the crêpes on a serving plate, spreading 2–3 tablespoons of the speculoos cream between each layer. Continue until all crêpes and filling are used.
5. Step 5: Chill the assembled cake in the refrigerator for at least 2 hours to set. Before serving, brush the top with warmed cookie butter and sprinkle crushed speculoos cookies for garnish.

Tips & Variations

• For extra richness, add mascarpone or cream cheese to the speculoos cream filling.
• Use a ladle or measuring cup to pour consistent amounts of batter for evenly sized crêpes.
• Let the crêpes cool completely before stacking to prevent the cream from melting.
• Try adding a layer of fresh fruits like sliced bananas or berries between some layers for brightness.

Storage

Store the crêpe cake covered in the refrigerator for up to 3 days. For best taste, bring to room temperature for 15 minutes before serving. Leftovers can be refrigerated and gently reheated in the microwave for a few seconds if desired, but the texture is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crêpes ahead of time?

Yes, you can make the crêpes up to 24 hours in advance. Store them stacked with parchment paper in between layers in an airtight container in the refrigerator.

What if I can’t find speculoos cookie butter?

If speculoos cookie butter is unavailable, you can substitute with peanut butter or almond butter for a different but delicious flavor, though it will change the classic taste.

Vanilla & Speculoos Crêpe Cake Recipe

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4.8 from 88 reviews

This Vanilla & Speculoos Crêpe Cake features delicate, thin vanilla-flavored crêpes layered with a luscious speculoos cookie butter whipped cream filling. Light, creamy, and subtly spiced, this elegant dessert is perfect for special occasions or decadent treats, offering a delightful crunch from crushed speculoos cookies sprinkled on top.

• Author: Dylan
• Prep Time: 15 minutes plus 30 minutes chilling
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes preparation plus 2 hours chilling
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crêpe Batter

• 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

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

Glaze and Garnish

• 2 tablespoons warmed cookie butter (for glaze)
• Crushed speculoos cookies (for garnish)

Instructions

1. Prepare the Crêpe Batter: In a large mixing bowl, whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until the batter is smooth and free of lumps. Cover the batter and refrigerate it for at least 30 minutes to allow it to rest and thicken slightly.
2. Cook the Crêpes: Heat a nonstick skillet over medium heat. Pour a small ladleful of batter into the pan and swirl to create a thin, even layer. Cook until the edges lift easily and the bottom is light golden, about 1-2 minutes, then flip and cook the other side briefly. Repeat until all batter is used. Allow crêpes to cool completely on a wire rack or plate.
3. Prepare the Filling: In a mixing bowl, beat the speculoos cookie butter with vanilla extract and powdered sugar until smooth. In a separate bowl, whip the heavy cream (and optional mascarpone or cream cheese if using) to stiff peaks. Fold the whipped cream gently into the speculoos mixture until combined and creamy.
4. Assemble the Cake: Lay one crêpe flat on a serving plate. Spread 2 to 3 tablespoons of the speculoos whipped cream filling evenly over the crêpe. Continue layering crêpes and filling alternately until all crêpes and filling are used, finishing with a crêpe on top.
5. Chill and Glaze: Refrigerate the assembled crêpe cake for at least 2 hours to firm up and allow flavors to meld. Before serving, warm the cookie butter slightly and brush it over the top of the cake. Sprinkle crushed speculoos cookies on top for garnish.

Notes

• For best results, ensure the crêpes are thin and evenly cooked to avoid overly thick layers.
• Resting the batter improves texture and makes crêpes easier to cook evenly.
• You can substitute mascarpone or cream cheese with additional heavy cream if preferred.
• Allowing the cake to chill fully helps the layers set and enhances flavor integration.
• Use a nonstick skillet or crêpe pan for easiest crêpe cooking and release.

Keywords: crêpe cake, speculoos, vanilla, dessert, layered cake, French dessert, cookie butter, whipped cream, special occasion