Vanilla & Speculoos Crêpe Cake for a Stunning No-Fuss Dessert
A delicate, multi-layered Vanilla & Speculoos Crêpe Cake made with paper-thin crêpes, fluffy vanilla cream, and layers of cookie butter for a cozy, spiced dessert.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours (includes chilling)
- Yield: 10–12 slices
Ingredients
Crêpes:
1 ½ cups all-purpose flour
2 tbsp granulated sugar
½ tsp salt
4 large eggs
2 cups whole milk
1 tsp vanilla extract
2 tbsp unsalted butter, melted
Filling:
1 ½ cups heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
8 oz mascarpone or cream cheese
Other:
1 cup Speculoos (cookie butter) spread
Crushed Speculoos cookies (optional)
Powdered sugar for garnish (optional)
Instructions
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Whisk or blend all crêpe batter ingredients. Rest for 30 minutes.
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Cook crêpes in a nonstick skillet over medium heat. Stack and cool.
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Whip cream with powdered sugar and vanilla to soft peaks.
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Beat mascarpone until smooth. Fold in whipped cream.
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On a cake plate, layer one crêpe with cream. Repeat with crêpes and cream.
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Every 4–5 layers, spread Speculoos instead of cream.
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Finish with a crêpe on top. Chill for at least 4 hours.
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Before serving, drizzle with warm Speculoos and garnish.
Notes
Let the batter rest and chill the cake overnight for best texture. Use a serrated knife to slice cleanly.