No-Bake Dessert Idea: Vanilla Speculoos Crêpe Cake
A delicate, multi-layered vanilla & speculoos crêpe cake featuring soft homemade crêpes, spiced cookie butter, and a light mascarpone cream filling. A no-bake dessert with rich flavor and elegant presentation.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours (including chilling)
- Yield: 10–12 servings
Ingredients
For the Crêpes:
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
4 large eggs
2 cups whole milk
1 tsp vanilla extract
3 tbsp unsalted butter, melted
For the Filling:
8 oz mascarpone or cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to soft peaks
For the Speculoos Layer:
1 cup speculoos cookie butter, softened
Optional Toppings:
Crushed speculoos cookies
Extra cookie butter drizzle
Powdered sugar
Instructions
-
Blend or whisk all crêpe ingredients until smooth. Chill 30 minutes.
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Cook crêpes in a nonstick pan over medium heat until golden on both sides. Cool completely.
-
Beat mascarpone with powdered sugar and vanilla until smooth. Fold in whipped cream.
-
Warm speculoos until spreadable.
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Layer crêpe, mascarpone filling, crêpe, then speculoos. Repeat until all crêpes are used.
-
Chill cake at least 4 hours or overnight.
-
Decorate and slice before serving.
Notes
Resting the batter ensures soft crêpes. Alternate fillings for even layering. Store chilled.