Description
A delicate layered dessert made with thin vanilla crêpes and a light, creamy speculoos filling. The warm spiced cookie butter flavor pairs beautifully with airy whipped cream for an elegant yet comforting 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
¼ cup (60 g) mascarpone or cream cheese (optional)
2 tablespoons warmed speculoos cookie butter (for glaze)
Crushed speculoos cookies (for garnish)
Instructions
- In a large bowl whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until the batter is completely smooth. Cover and refrigerate for about 30 minutes to allow the batter to rest.
- Heat a lightly greased nonstick skillet over medium heat. Pour a small amount of batter into the pan and quickly swirl to create a thin layer.
- Cook the crêpe for about 1 minute on each side until lightly golden. Transfer to a plate and repeat with the remaining batter. Allow all crêpes to cool completely.
- In a bowl beat the speculoos cookie butter, powdered sugar, vanilla extract, and mascarpone until smooth and creamy.
- In a separate bowl whip the heavy cream until soft peaks form. Gently fold the whipped cream into the speculoos mixture until light and airy.
- Place one crêpe on a serving plate and spread about 2 to 3 tablespoons of the filling evenly over it.
- Continue layering crêpes and filling until all layers are stacked, finishing with a crêpe on top.
- Refrigerate the cake for at least 2 hours so the layers can set.
- Before serving drizzle the warmed speculoos cookie butter over the top and sprinkle with crushed speculoos cookies. Slice with a sharp knife and serve chilled.
Notes
Sliced bananas can be added between some layers for a fruity variation that pairs well with the speculoos cream.
A light drizzle of melted chocolate on top adds a richer contrast to the spiced cookie butter flavor.
Mascarpone can be replaced with cream cheese or omitted for an even lighter whipped cream filling.
Store the crêpe cake covered in the refrigerator for up to 3 days.
For clean slices, chill the cake thoroughly and wipe the knife between cuts.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
