why make this recipe

This Vanilla & Speculoos Crêpe Cake is a delightful and unique dessert that combines light crêpes with rich, spiced cookie butter. It’s perfect for any occasion, whether it’s a birthday, family gathering, or just a treat for yourself. The layers of crêpes are not only visually appealing but also create a lovely texture when served. Plus, who can resist that wonderful flavor of vanilla and the crunch of speculoos cookies?

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 :

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 it to create a thin layer.
Cook for about 1-2 minutes until lightly golden, then flip to 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.
Once layered, chill in the fridge for at least 2 hours before slicing to serve.
Serve slices with warmed cookie butter drizzled on top and crushed speculoos cookies for added crunch.

how to serve Vanilla & Speculoos Crêpe Cake

Serve this crêpe cake chilled, topped with a drizzle of warmed cookie butter and a sprinkle of crushed speculoos cookies. You can slice it like a cake and place it on dessert plates for easy serving. It pairs well with coffee or tea, making it a perfect dessert for any tea party or gathering.

how to store Vanilla & Speculoos Crêpe Cake

Store any leftover crêpe cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Make sure to add the cookie butter glaze and crushed cookies just before serving to keep them crispy.

tips to make Vanilla & Speculoos Crêpe Cake

Make sure your crêpe batter is smooth to achieve nice, thin layers.
Chill the crêpe batter to help it set and create better crêpes.
Use a nonstick pan to prevent the crêpes from sticking, making them easier to flip.
Feel free to adjust the amount of speculoos cookie butter to your taste for a stronger or milder flavor.

variation

You can add a layer of fresh fruits like strawberries or bananas for added flavor and color. Another variation is to replace the speculoos cookie butter with other flavored spreads like Nutella or almond butter for a different twist.

FAQs

1. Can I make the crêpes ahead of time?
Yes, you can prepare the crêpes a day in advance. Just stack them with parchment paper in between to prevent sticking and store them in the fridge.

2. Can I freeze the crêpe cake?
Yes, you can freeze the crêpe cake. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to a month.

3. What can I use instead of heavy cream?
If you want a lighter option, you can use whipped topping or a lower-fat cream. However, this may change the texture and richness of the filling.