Name: Vanilla & Speculoos Crêpe Cake
Prep time: 30 min
Cook time: 40 min
Total time: PT-493619H20M33S
Cuisine: French-inspired / European Dessert
Ingredients: Crêpes; 1½ cups (190 g) all-purpose flour; 3 large eggs; 1¾ cups (420 ml) milk; ½ cup (120 ml) water; 3 tbsp unsalted butter, melted; 1 tsp vanilla extract; ¼ tsp salt; Speculoos Cream Filling; 1½ cups (360 ml) heavy cream; ½ cup (120 g) speculoos cookie butter; ¼ cup (30 g) powdered sugar; 1 tsp vanilla extract; ¼ cup (60 g) mascarpone or cream cheese (optional); Topping; 2 tbsp warmed speculoos cookie butter (for glaze); Crushed speculoos cookies

Vanilla & Speculoos Crêpe Cake

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A delicate layered crêpe cake filled with creamy vanilla whipped speculoos cookie butter for an elegant dessert.

Author: Emma
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes + chilling
Yield: 10 servings
Category: Dessert / Layer Cake
Method: No-Bake Assembly / Pan Cooking
Cuisine: French-inspired / European Dessert
Diet: Vegetarian

Ingredients

Crêpes
1½ cups (190 g) all-purpose flour
3 large eggs
1¾ cups (420 ml) milk
½ cup (120 ml) water
3 tbsp unsalted butter, melted
1 tsp vanilla extract
¼ tsp salt
Speculoos Cream Filling
1½ cups (360 ml) heavy cream
½ cup (120 g) speculoos cookie butter
¼ cup (30 g) powdered sugar
1 tsp vanilla extract
¼ cup (60 g) mascarpone or cream cheese (optional)
Topping
2 tbsp warmed speculoos cookie butter (for glaze)
Crushed speculoos cookies

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Instructions

1. Make Crêpe Batter

Whisk flour, eggs, milk, water, melted butter, vanilla, and salt until smooth.

Chill batter for at least 30 minutes for best texture.

2. Cook the Crêpes

Heat a nonstick pan over medium heat. Pour a thin layer of batter and swirl to coat.

Cook each crêpe for about 1 minute per side. Repeat and let cool completely.

3. Prepare Speculoos Cream

Whip heavy cream with powdered sugar and vanilla until soft peaks form.

In a separate bowl, mix speculoos cookie butter (and mascarpone if using). Gently fold in whipped cream until smooth and fluffy.

4. Assemble the Cake

Place one crêpe on a serving plate and spread 2–3 tablespoons of cream filling.

Repeat layering crêpes and cream until finished.

5. Chill

Refrigerate for at least 2 hours to allow the cake to set.

6. Decorate and Serve

Drizzle warmed cookie butter on top and sprinkle with crushed speculoos cookies.

Slice and serve chilled.

Notes

Let crêpes cool completely before assembling to prevent melting cream.
Chill overnight for cleaner slices and stronger flavor.
Add more cookie butter between layers for extra richness.
Use a serrated knife for neat slicing.

Find it online: https://allcookedup.com/vanilla-speculoos-crepe-cake/