Vanilla & Speculoos Crêpe Cake
300kcal
Ingredients
Crêpe Ingredients
- 1.5 cups 1½ cups (190 g) all-purpose flour
- 3 large 3 large eggs
- 1.75 cups 1¾ cups (420 ml) milk
- 0.5 cup ½ cup (120 ml) water
- 3 tablespoons 3 tablespoons unsalted butter (melted)
- 1 teaspoon 1 teaspoon vanilla extract
- 0.25 teaspoon ¼ teaspoon salt
Filling Ingredients
- 1.5 cups 1½ cups (360 ml) heavy cream
- 0.5 cup ½ cup (120 g) speculoos cookie butter
- 0.25 cup ¼ cup (30 g) powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 0.25 cup ¼ cup (60 g) mascarpone or cream cheese (optional) Optional ingredient for a richer filling.
- 2 tablespoons 2 tablespoons warmed cookie butter for glaze For glazing the top.
- Crushed speculoos cookies For garnish.
Method
Preparing the Crêpes
- In a large bowl, whisk together the flour, eggs, milk, water, melted butter, vanilla extract, and salt until smooth.
- Chill the batter in the refrigerator for at least 30 minutes.
- Heat a nonstick pan over medium heat and lightly grease it.
- Pour about ¼ cup of the batter into the pan, swirling to create a thin layer. Cook for 1-2 minutes on each side until lightly golden, then transfer to a cooling rack.
- Repeat until all batter is used, cooling the crêpes completely.
Making the Filling
- In a separate bowl, beat together the speculoos cookie butter, vanilla extract, and powdered sugar until well combined.
- Carefully fold in the heavy cream until smooth.
Assembling the Cake
- Place one crêpe on a serving plate and spread 2-3 tablespoons of the filling between each crêpe layer.
- Continue stacking until all crêpes and filling are used.
- Chill the assembled cake in the refrigerator for at least 2 hours to set.
- Once set, slice and serve.
Nutrition
Serving1gCalories300kcalCarbohydrates35gProtein4gFat15gSaturated Fat9gSodium200mgFiber1gSugar12g
Notes
Ingredient Substitutions: Use almond flour for gluten-free or non-dairy milk alternatives. Optional: Add fresh fruit layers like bananas or strawberries for variation. Storage: Store leftovers in an airtight container; consume within 2-3 days for best texture.