Vanilla & Speculoos Crêpe Cake
A no-bake layered dessert featuring tender vanilla crêpes and luscious speculoos cookie butter cream. Elegant, spiced, and perfect for special occasions.
Ingredients
Crêpes:
- 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
Filling:
- 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
Optional Topping:
- 2 tablespoons warmed cookie butter for glaze
- Crushed speculoos cookies
Instructions
- Whisk crêpe ingredients until smooth. Chill 30+ minutes.
- Cook thin crêpes in a nonstick pan and cool completely.
- Beat speculoos, vanilla, and powdered sugar. Fold in whipped cream.
- Stack crêpes with 2–3 tbsp filling between each layer.
- Chill for at least 2 hours before slicing.
Notes
- For thinner layers, use 1½ tbsp filling per crêpe and make 30–35 layers.
- Add cinnamon or nutmeg to the filling for extra warmth.
- Great with a coffee or chai tea pairing.