Elegant Crêpe Cake with Vanilla Cream & Speculoos
This Vanilla & Speculoos Crêpe Cake is made with tender homemade crêpes layered between silky vanilla cream and sweet, spiced speculoos spread. A no-bake showstopper perfect for holidays and celebrations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus chilling)
- Yield: 10–12 slices
Ingredients
For the Crêpes:
1 1/2 cups all-purpose flour
1/4 tsp salt
4 large eggs
2 cups whole milk
1/2 cup water
1/4 cup melted butter
1 tsp vanilla extract
For the Vanilla Cream:
1 cup heavy whipping cream, cold
1/2 cup mascarpone or cream cheese
1/3 cup powdered sugar
1 tsp vanilla bean paste or extract
For the Speculoos Layer:
1/2 cup speculoos spread
1–2 tbsp warm milk (optional, to thin)
Instructions
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In a bowl, whisk flour and salt. In another bowl, mix eggs, milk, water, butter, and vanilla.
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Gradually whisk wet into dry until smooth. Let rest 30 minutes.
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Cook crêpes in a nonstick pan over medium heat, flipping once. Cool completely.
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Whip cream to soft peaks. In another bowl, mix mascarpone, sugar, and vanilla until smooth. Fold in whipped cream.
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Thin speculoos with warm milk if needed.
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Layer crêpes with alternating layers of vanilla cream and speculoos. End with a crêpe on top.
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Chill at least 4 hours before slicing.
Notes
For clean slices, chill overnight and use a sharp knife. Use thin, even layers of filling for best structure.