Go Back

Vanilla & Speculoos Crêpe Cake

A delightful layered dessert combining delicate crêpes, rich whipped cream, and the warm, spiced flavor of crushed Speculoos cookies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: Belgian, French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crêpes
  • 2 cups all-purpose flour
  • 4 large eggs
  • 2 cups milk
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
For the Assembly
  • 1 cup Speculoos cookies, crushed
  • to taste Whipped cream For layering and serving

Method
 

Prepare the Crêpe Batter
  1. In a large bowl, whisk together the flour, eggs, milk, sugar, melted butter, vanilla extract, and salt until smooth. Let the batter rest for about 15 minutes.
Cook the Crêpes
  1. Heat a non-stick skillet over medium heat and lightly grease it with a little butter. Pour about 1/4 cup of crêpe batter into the center, swirl to spread evenly. Cook for 1-2 minutes until edges lift, then flip and cook for another minute. Repeat until all batter is used.
Layer the Cake
  1. On a serving plate, start with one crêpe, spread a thin layer of whipped cream on top, and sprinkle a generous layer of crushed Speculoos cookies. Repeat this process with the remaining crêpes, whipped cream, and cookie layers.
Finish with Whipped Cream
  1. Once all layers are stacked, cover the top and sides with whipped cream, and decorate the top with more crushed cookies.
Chill and Serve
  1. Refrigerate the cake for at least one hour to set before slicing.

Notes

For a gluten-free option, use almond flour or gluten-free all-purpose mix. Crêpes can be made ahead and stored in the refrigerator for up to two days.