Description
A sweet delight combining layers of delicate crêpes with a rich speculoos cookie cream filling, perfect for special occasions.
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
Instructions
- In a bowl, whisk together the crêpe ingredients: flour, eggs, milk, water, melted butter, vanilla extract, and salt until smooth. Chill the batter for at least 30 minutes.
- 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, then flip and cook the other side. Repeat until all the batter is used, and let the crêpes cool completely.
- In another bowl, beat together the speculoos cookie butter, vanilla extract, and powdered sugar. Gently fold in the whipped cream until combined.
- To assemble, stack the cooled crêpes and spread 2-3 tablespoons of the speculoos filling between each layer.
- Chill in the fridge for at least 2 hours before slicing to serve.
Notes
Optional: Drizzle warmed cookie butter on top and sprinkle with crushed speculoos cookies before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French