Vanilla & Speculoos Crêpe Cake Recipe
A delightful and elegant Vanilla & Speculoos Crêpe Cake that layers thin, tender crêpes with a luscious spiced speculoos cookie butter cream filling. Perfect for special occasions or a decadent dessert treat, this cake blends the warm flavors of vanilla and speculoos with creamy textures for a truly memorable experience.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop (crêpe cooking) and chilling
- 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
Speculoos Cream 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 topping)
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 and chill the batter in the refrigerator for at least 30 minutes to allow it to hydrate and improve texture.
- Cook the Crêpes: Heat a nonstick skillet over medium heat. Lightly grease the pan if needed. Pour a small amount of batter and swirl to form a thin, even layer. Cook for about 1-2 minutes on the first side until edges start to lift, then flip and cook for another 30 seconds. Transfer to a plate and allow the crêpes to cool completely. Repeat with remaining batter.
- Make the Speculoos Cream Filling: In a large bowl, beat the heavy cream until soft peaks form. In another 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 incorporated and light.
- Assemble the Crêpe Cake: Place one crêpe on a serving plate. Spread 2 to 3 tablespoons of the speculoos cream evenly over the crêpe. Repeat layering crêpes and cream until all are used, finishing with a crêpe on top.
- Chill and Finish: Chill the assembled crêpe cake in the refrigerator for at least 2 hours to allow the flavors to meld and filling to set. Before serving, glaze the top with warmed cookie butter and sprinkle with crushed speculoos cookies for added texture and decoration.
Notes
- Make crêpes as thin as possible for the best stacking and texture.
- Chilling the batter improves the tenderness of the crêpes.
- Add mascarpone or cream cheese for a richer filling texture.
- Use warmed cookie butter for an easy, glossy glaze finish.
- Crêpe cake is best served chilled and eaten within 2 days.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: vanilla crêpe cake, speculoos dessert, layered crêpes, cookie butter cake, no bake cake, French dessert, creamy crêpe layers
