Vanilla & Speculoos Crêpe Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
