Vanilla & Speculoos Crêpe Cake
There’s something truly enchanting about a crêpe cake that makes it a showstopper at any gathering. The delicate layers of thin crêpes, harmoniously filled with a luscious vanilla and speculoos cream, create an indulgent dessert that will have your guests falling head over heels. This recipe combines the comforting flavors of vanilla with the warm spiciness of speculoos cookie butter, making it the perfect treat for special occasions or simply to brighten up a weekday dinner. Imagine slicing through those soft layers, revealing a beautiful cross-section that is as delicious as it is impressive — it’s a cake that not only tastes extraordinary but also tells a story.
Whether you’re celebrating a birthday, hosting a brunch, or just want to impress a loved one, this Vanilla & Speculoos Crêpe Cake is sure to be a hit. With its delightful taste and stunning presentation, it’s the kind of dessert that will have everyone asking for seconds. Get ready to dive into this layered treasure and create lasting memories with each bite.
This is what the finished dish looks like when perfectly baked.
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
Prepare your crêpes and fillings to achieve the perfect texture and flavor.
Directions
Prepare the Crêpe Batter: In a mixing bowl, whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until smooth. For best results, let the batter chill in the fridge for at least 30 minutes.
Cook the Crêpes: Heat a nonstick skillet over medium heat and lightly grease it. Pour about ¼ cup of batter into the pan and swirl to coat evenly. Cook for about 1-2 minutes on one side, then flip and cook for an additional minute. Transfer the cooked crêpes to a plate and allow them to cool completely.
Prepare the Filling: In a separate bowl, beat the speculoos cookie butter, vanilla, and powdered sugar until well combined. Gently fold in the whipped cream until light and fluffy. If using, you can incorporate mascarpone or cream cheese for extra richness.
Assemble the Cake: Take one crêpe and spread 2–3 tablespoons of the filling evenly on top. Place another crêpe on top and repeat the layering process until all crêpes are stacked.
Chill and Serve: Cover the assembled cake with plastic wrap and chill in the refrigerator for at least 2 hours to allow the flavors to meld. When ready to serve, drizzle with warm cookie butter and sprinkle with crushed speculoos cookies.
Tips & Variations
Ingredient Substitutions: You can substitute the all-purpose flour with gluten-free flour for a gluten-friendly option, and coconut milk may replace regular milk for a dairy-free version.
Optional Variations: Try adding in some chocolate ganache between the layers for a decadent twist, or mix in crushed fruit for a fresh flavor.
Storage or Reheating Tips: Store any leftover crêpe cake in the refrigerator for up to three days. It’s best served cold, but you can enjoy it at room temperature as well.
Recipe Information
- Prep Time: 30 minutes (plus 30 minutes of chilling)
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 8
- Difficulty Level: Medium
