Vanilla & Speculoos Crêpe Cake Recipe
A decadent Vanilla & Speculoos Crêpe Cake featuring layers of delicate crêpes stacked with a luscious speculoos cookie butter cream, finished with a buttery glaze and a sprinkle of crushed speculoos cookies. This no-bake cake offers a perfect balance of creamy, spiced sweetness and soft texture, ideal for special occasions or indulgent treats.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake assembly with pan-cooked crêpes
- 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 bowl, whisk together the 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 let the flour hydrate.
- Cook the crêpes: Heat a nonstick pan over medium heat. Pour a small ladle of batter into the pan, swirling to coat evenly and thinly. Cook each crêpe for about 1-2 minutes per side until lightly golden. Transfer to a wire rack and let them cool completely.
- Prepare the filling: In a mixing bowl, beat the heavy cream until soft peaks form. In a separate bowl, combine the speculoos cookie butter, powdered sugar, vanilla extract, and optional mascarpone or cream cheese until smooth. Gently fold the whipped cream into the speculoos mixture until fully combined, creating a light and fluffy filling.
- Assemble the cake: Place one crêpe on a serving plate. Spread 2 to 3 tablespoons of the speculoos cream evenly over it. Repeat layering crêpes and filling until all are used, finishing with a crêpe on top.
- Chill the cake: Cover the assembled cake and refrigerate for at least 2 hours to allow the layers to set and flavors to meld.
- Glaze and garnish: Warm the cookie butter slightly and drizzle over the top of the chilled cake. Sprinkle crushed speculoos cookies for an added crunch and decorative touch. Slice and serve chilled.
Notes
- Chilling the batter improves texture and prevents tears during cooking.
- Use a nonstick pan or crêpe pan for best results and easy flipping.
- The optional mascarpone or cream cheese makes the filling creamier and more stable but can be omitted for a lighter filling.
- Leftover crêpes can be stored covered in the refrigerator for up to 2 days.
- Allow the cake to chill properly before slicing to keep the layers intact.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: Vanilla crêpe cake, Speculoos cookie butter, layered crêpes, French dessert, no-bake cake, creamy crêpe cake
Find it online: https://amayaharis.com/vanilla-and-speculoos-crepe-cake-recipe/
