Vanilla & Speculoos Crêpe Cake Recipe
A decadent and visually stunning Vanilla & Speculoos Crêpe Cake featuring layers of thin, tender crêpes filled with a luscious speculoos-flavored whipped cream. This cake combines the delicate vanilla essence with spiced speculoos cookie butter, creating a perfect dessert for special occasions or cozy gatherings.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake / Stovetop cooking for crêpes
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Crêpes:
- 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
Optional Topping:
- 2 tablespoons warmed cookie butter for glaze
- Crushed speculoos cookies
Instructions
- Prepare the Crêpe Batter: In a mixing bowl, whisk together the all-purpose flour, eggs, milk, water, melted butter, vanilla extract, and salt until the batter is smooth and free of lumps. Cover and chill in the refrigerator for at least 30 minutes to allow the batter to rest.
- Cook the Crêpes: Heat a nonstick pan over medium heat. Pour a small amount of batter to form a thin layer, cooking each crêpe for about 1-2 minutes per side until lightly golden. Transfer cooked crêpes to a plate and allow them to cool completely before assembling the cake.
- Make the Filling: In a mixing bowl, beat the speculoos cookie butter, vanilla extract, and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the speculoos mixture for a light, fluffy filling. For extra creaminess, fold in the optional mascarpone or cream cheese if using.
- Assemble the Cake: Place one crêpe on a serving plate and spread 2–3 tablespoons of the filling evenly over it. Repeat the process, layering crêpes and filling until all are stacked, finishing with no filling on the top layer.
- Chill and Serve: Refrigerate the assembled crêpe cake for at least 2 hours to allow the layers to set. Before serving, optionally brush the top with warmed cookie butter for a glaze and sprinkle with crushed speculoos cookies for extra texture and decoration. Slice carefully and enjoy!
Notes
- Resting the batter helps produce tender and pliable crêpes.
- Ensure crêpes are completely cool before assembling to prevent filling from melting.
- The optional mascarpone or cream cheese adds richness but can be omitted for a lighter filling.
- Store leftovers covered in the refrigerator for up to 3 days.
- Use a sharp serrated knife for clean slices of the crêpe cake.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 340
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 105 mg
Keywords: Vanilla crêpe cake, Speculoos, Layered dessert, Creamy crêpe cake, French dessert, Speculoos cookie butter cake
Find it online: https://zarameals.com/vanilla-and-speculoos-crepe-cake-recipe/
