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Vanilla & Speculoos Crêpe Cake for Easy Elegant Desserts

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This Vanilla & Speculoos Crêpe Cake is a no-bake, layered dessert featuring tender French crêpes, airy vanilla cream, and spiced cookie butter. A make-ahead holiday favorite with rich European flair.

Ingredients

Scale

For Crêpes:

  • 1 1/2 cups all-purpose flour

  • 2 cups whole milk

  • 3 large eggs

  • 2 tbsp melted butter

  • 1 tbsp sugar

  • 1/4 tsp salt

  • 1 tsp vanilla extract

For Vanilla Cream:

  • 1 cup heavy whipping cream

  • 1/2 cup mascarpone or cream cheese

  • 1/3 cup powdered sugar

  • 1 tsp vanilla bean paste or extract

For Speculoos Layer:

  • 3/4 cup Speculoos cookie butter

  • 1–2 tbsp heavy cream (optional)

For Garnish (Optional):

  • Crushed Speculoos cookies

  • Powdered sugar

  • Whipped cream

Instructions

  1. Whisk crêpe ingredients into a smooth batter. Rest for 30 minutes.

  2. Cook thin crêpes on a non-stick pan, about 1 minute per side. Cool.

  3. Beat cream to soft peaks. In another bowl, blend mascarpone, sugar, and vanilla. Fold in whipped cream.

  4. Soften Speculoos spread in microwave. Thin with cream if needed.

  5. Layer crêpes with alternating vanilla cream and Speculoos. End with a crêpe.

  6. Chill at least 4 hours or overnight. Garnish and serve.

Notes

Use the smoothest crêpes for the top layer. Let cake sit at room temp for 10–15 minutes before slicing for cleaner cuts.

Find it online: https://foodemily.com/vanilla-speculoos-crepe-cake-for-easy-elegant-desserts/