Vanilla and Speculoos Crêpe Cake

Why Make This Recipe

Vanilla & Speculoos Crêpe Cake is a sweet delight for any special occasion or a cozy gathering. This cake combines layers of delicate crêpes with a rich speculoos cookie cream filling. It stands out with its unique flavors, making it a fantastic dessert to impress your family and friends. The creamy filling paired with the crunchy speculoos cookies offers a delightful texture and taste. Plus, it’s an eye-catching centerpiece that’s sure to bring smiles to everyone!

How to Make Vanilla & Speculoos Crêpe Cake

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

Directions:

1. In a bowl, whisk together the crêpe ingredients: flour, eggs, milk, water, melted butter, vanilla extract, and salt. Make sure it’s smooth. Chill the batter for at least 30 minutes.
2. Heat a nonstick pan over medium heat. Pour a small amount of the batter into the pan and swirl to create a thin layer. Cook for about 1-2 minutes until lightly golden and flip to cook the other side. Repeat until all the batter is used, and let the crêpes cool completely.
3. In another bowl, beat together the speculoos cookie butter, vanilla extract, and powdered sugar. Gently fold in the whipped cream until combined.
4. To assemble, stack the cooled crêpes. Spread 2-3 tablespoons of the speculoos filling between each layer of crêpes.
5. Once all the layers are in place, chill in the fridge for at least 2 hours before slicing to serve.

How to Serve Vanilla & Speculoos Crêpe Cake

Once chilled and ready, slice the crêpe cake into wedges. You can drizzle warmed cookie butter on top for a nice glaze and sprinkle with crushed speculoos cookies for added crunch. Serve it with a dollop of whipped cream on the side for an extra touch!

How to Store Vanilla & Speculoos Crêpe Cake

Store any leftover Vanilla & Speculoos Crêpe Cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze the unfilled crêpes for up to a month. Just remember to thaw before adding the filling.

Tips to Make Vanilla & Speculoos Crêpe Cake

• Make sure to chill the crêpe batter for the best texture.
• Use a nonstick pan to easily flip the crêpes without tearing them.
• Feel free to adjust the sweetness of the filling by adding more or less powdered sugar to taste.
• Experiment with the layering—add fruits like bananas or strawberries for a fresh twist!

Variation

You can mix flavors by adding different extracts or flavored creams. Try chocolate or hazelnut spread instead of speculoos for a different spin. You can also layer in fruits or nuts to customize it to your taste.

FAQs

Can I make the crêpes ahead of time?
Yes! You can prepare and store the crêpes in the fridge for a couple of days before assembling the cake.

What can I substitute for speculoos cookie butter?
If you don’t have speculoos cookie butter, any other nut butter or a chocolate spread can work, though it will change the flavor profile.

Can I add whipped cream to the filling?
Absolutely! Folding in some whipped cream gives the filling a light and fluffy texture, making the cake even more delightful.