Vanilla & Speculoos Crêpe Cake

Introduction

Welcome to the world of indulgence with this delightful Vanilla & Speculoos Crêpe Cake! This stunning dessert combines delicate layers of thin crêpes with the warm, spiced flavor of speculoos cookie butter, creating a treat that is as visually impressive as it is delicious. Each bite offers a perfect balance of creaminess and sweetness, making it an ideal showstopper for gatherings, birthday celebrations, or even a cozy family dinner. Whether served at a festive occasion or enjoyed on a quiet afternoon, this crêpe cake will surely become a beloved favorite among friends and family.

What makes this dish truly special is the harmonious layering of flavors and textures, with light vanilla cream complementing the rich, spiced notes of the cookie butter. The preparation might seem elaborate, but trust us, the final result is worth every bit of effort—and your taste buds will thank you!

This is what the finished dish looks like when perfectly baked.

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

This is what the ingredients look like before being combined and cooked.

Directions

1. In a mixing bowl, whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until smooth. Chill the mixture in the refrigerator for at least 30 minutes for best results.
2. Heat a nonstick pan over medium heat. Pour a small amount of the batter into the pan, swirling to create a thin layer. Cook for about 1-2 minutes on each side or until lightly golden. Transfer to a cooling rack and let completely cool. Repeat until all batter is used.
3. In a separate bowl, beat together the speculoos cookie butter, vanilla extract, and powdered sugar until smooth and creamy. Gently fold in the heavy cream until well combined and fluffy.
4. On a serving platter, stack the cooled crêpes, spreading 2–3 tablespoons of the speculoos cream filling between each layer. Continue until all crêpes and filling are used, ending with a layer of crêpes on top.
5. Chill the assembled crêpe cake in the refrigerator for at least 2 hours to allow the flavors to meld before slicing.
6. When ready to serve, drizzle warmed cookie butter over the top and sprinkle with crushed speculoos cookies for added crunch and decoration.

Tips & Variations

• Ingredient Substitutions: You can replace heavy cream with whipped coconut cream for a dairy-free option. Feel free to use gluten-free flour if needed.
• Optional Variations: Add a layer of fresh fruits such as sliced strawberries or bananas between the crêpe layers for a refreshing twist.
• Storage or Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The crêpe cake can be enjoyed cold or at room temperature; just allow it to sit out for about 30 minutes before serving.

Recipe Information

• Prep time: 30 minutes (plus chilling time)
• Cook time: 30 minutes
• Total time: 3 hours
• Servings: 8
• Difficulty level: Medium