Vanilla & Speculoos Crêpe Cake -

Vanilla & Speculoos Crêpe Cake

A delightful crêpe cake that layers delicate crêpes with a luscious vanilla filling and a crunchy speculoos topping, perfect for any occasion.

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Prep Time 30

Cook Time 30

Total Time 1 30

Servings: 8 servings

Course: Cake, Dessert

Cuisine: French

Calories: 350

Ingredients Method Notes

Ingredients

For the Crêpes

1 cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
2 large eggs
2 cups milk
2 tablespoons melted butter
a pinch salt

For the Vanilla Filling

2 cups heavy cream Can be substituted with coconut cream for a dairy-free option.
1/4 cup powdered sugar
1 tablespoon vanilla extract

For the Speculoos Crunch

1 cup crushed speculoos cookies Can use similar spiced cookies.

Method

Preparation

Prepare the Crêpe Batter: In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for about 30 minutes.
Cook the Crêpes: Heat a non-stick skillet over medium heat. Pour a ladle of batter into the skillet, swirling to cover the pan evenly. Cook for 1-2 minutes until the edges lift, then flip. Continue until all batter is used. Set aside to cool.
Make the Vanilla Filling: In a bowl, beat together heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assembly

Place a crêpe on a serving dish, spread a layer of vanilla filling on top, and sprinkle with crushed speculoos. Repeat until the crêpes are stacked with filling and crunch in between.

Chill

Refrigerate the cake for at least an hour before serving, allowing flavors to meld and the cake to set.

Notes

To enjoy, slice this crêpe cake into wedges and serve it plain, or with chocolate sauce, cocoa powder, fresh berries, or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.