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–+ servings

Vanilla & Speculoos Crêpe Cake

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A delightful dessert combining delicate crêpes with a luscious speculoos filling and airy whipped cream, perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crêpe Batter
  • 1.5 cups all-purpose flour Can be substituted with gluten-free flour.
  • 3 large eggs
  • 1.75 cups milk Dairy-free alternatives can be used.
  • 0.5 cups water
  • 3 tablespoons unsalted butter (melted)
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
Filling
  • 1.5 cups heavy cream Can be substituted with dairy-free options.
  • 0.5 cups speculoos cookie butter Alternatives include biscoff or nut spreads.
  • 0.25 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 0.25 cups mascarpone or cream cheese (optional)
For Garnish
  • 2 tablespoons warmed cookie butter For drizzling on top.
  • to taste crushed speculoos cookies For garnish.

Method
 

Preparation of Crêpes
  1. Whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until the batter is smooth. Chill for at least 30 minutes.
  2. Heat a nonstick pan over medium heat, and pour in a small ladle of batter. Swirl to spread it evenly. Cook until the edges lift slightly, then flip and cook for another minute. Repeat until all crêpes are cooked; set aside to cool completely.
Preparation of Filling
  1. In a mixing bowl, beat together the speculoos cookie butter, powdered sugar, and vanilla extract until combined. Gently fold in the heavy cream until smooth and fluffy.
Assembly
  1. Start stacking your crêpes! Place 2-3 tablespoons of the filling between each layer, repeating until you’ve used all the crêpes and filling.
  2. Cover the stacked cake with plastic wrap and chill for at least 2 hours before slicing.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 15g

Notes

Letting your crêpe batter rest is crucial for a tender texture. For even cooking, make sure your pan is hot enough. You can also infuse the cream with spices like cinnamon or nutmeg for added flavor.
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