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Easy Vanilla Speculoos Crêpe Cake Recipe

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A no-bake layered crêpe cake filled with creamy vanilla and spiced Speculoos cookie butter — elegant, cozy, and perfect for holidays or special gatherings.

Ingredients

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For the Crêpes:

  • 1½ cups all-purpose flour

  • 3 large eggs

  • 1¾ cups milk

  • ½ cup water

  • 3 tbsp melted butter

  • 1 tbsp sugar

  • 1 tsp vanilla extract

  • ¼ tsp salt

For the Speculoos Cream:

  • 8 oz mascarpone or cream cheese, softened

  • ½ cup Speculoos cookie butter

  • ⅓ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup heavy cream (whipped to soft peaks)

Instructions

  • Blend or whisk all crêpe ingredients until smooth. Let batter rest 30 minutes.

  • Cook crêpes one at a time in a nonstick skillet over medium heat. Cool completely.

  • Beat mascarpone, cookie butter, powdered sugar, and vanilla until smooth. Fold in whipped cream.

  • Layer crêpes with 2–3 tbsp Speculoos cream between each. Stack until complete.

  • Chill for at least 4 hours (or overnight). Slice and serve cold.

Notes

  • Garnish with crushed cookies or caramel drizzle.

  • Make crêpes and cream ahead for faster assembly.

  • Store covered in fridge up to 3 days.

Find it online: https://foodemily.com/easy-vanilla-speculoos-crepe-cake-recipe/