Description
A delightful dessert combining light crêpes with rich, spiced cookie butter, perfect for any occasion.
Ingredients
Scale
- 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 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.
Notes
Serve chilled, topped with warmed cookie butter and crushed cookies. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg