Elegant Crêpe Cake with Vanilla Cream & Speculoos
A stunning no-bake layered Vanilla & Speculoos Crêpe Cake made with thin, tender crêpes and fluffy speculoos-spiced cream. Cozy, elegant, and ideal for holidays, brunches, or any special dessert table.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes (including chilling)
- Yield: 10–12 slices
Ingredients
For the crêpes:
1¼ cups all-purpose flour
2½ cups whole milk
4 large eggs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar
¼ tsp salt
1½ tsp vanilla extract
For the filling:
2 cups whole milk
¼ cup cornstarch
½ cup granulated sugar
2 egg yolks
1 tsp vanilla extract
1 cup speculoos cookie butter
2 cups heavy cream
2 tbsp powdered sugar
Instructions
-
Whisk flour, sugar, and salt. In a separate bowl, combine eggs, milk, butter, and vanilla. Mix wet and dry. Rest batter 30 mins.
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Cook crêpes in a nonstick skillet over medium heat, using ¼ cup batter each. Cook until golden, flip, and finish. Cool completely.
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Make pastry cream: Heat milk, sugar, and cornstarch until thick. Temper in egg yolks, return to heat, cook until glossy. Cool fully.
-
Beat in cookie butter. Whip cream with powdered sugar. Fold into cooled pastry cream.
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Layer crêpes with 2–3 tbsp of filling between each. Press gently.
-
Chill cake at least 4 hours or overnight.
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Garnish and slice to serve.
Notes
Crêpe batter must rest for tenderness.
Keep heat medium-low to prevent burning.
Chill before slicing for clean layers.