Description
A luxurious layered crêpe cake made with delicate vanilla crêpes, luscious speculoos cream, and a hint of cinnamon — a stunning no-bake dessert that’s elegant and irresistible.
Ingredients
- 2 cups milk
- 3 large eggs
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups heavy cream
- 1/2 cup speculoos cookie butter (plus extra for drizzling)
- 1 teaspoon cinnamon (optional)
- Speculoos cookies, crushed (for topping)
Instructions
- In a blender, combine milk, eggs, flour, sugar, melted butter, vanilla, and salt. Blend until smooth. Chill the batter for 30 minutes.
- Heat a nonstick skillet over medium heat and lightly butter it. Pour about 1/4 cup of batter into the pan, swirling to coat evenly.
- Cook for 1 minute on each side until lightly golden. Repeat until all batter is used (makes about 15–18 crêpes). Let cool completely.
- In a mixing bowl, beat heavy cream until soft peaks form. Add speculoos cookie butter and cinnamon, then whip until smooth and fluffy.
- To assemble the cake, place one crêpe on a serving plate. Spread a thin layer of speculoos cream on top, then add another crêpe. Repeat the process until all layers are stacked.
- Spread the remaining cream over the top layer and around the sides for a smooth finish.
- Chill in the refrigerator for at least 2 hours before serving to set the layers.
- Before serving, drizzle melted speculoos and sprinkle crushed cookies on top for decoration.
Notes
- Use a thin layer of cream between each crêpe for a balanced texture.
- Let the cake chill thoroughly before slicing for clean layers.
- For a stronger flavor, add a touch of espresso or coffee extract to the cream.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: No-bake layering
- Cuisine: French Fusion