Dreamy Vanilla Speculoos Crêpe Cake
A layered, silky cake featuring light crepes and a whipped vanilla-speculoos filling, perfect for brunches, dessert tables, or lunchboxes. Easy to make, flexible, and forgiving.
Ingredients
For the Crêpes
- 1 cup all-purpose flour Can substitute with whole-wheat pastry flour for a healthier option.
- 2 large eggs
- 1 cup milk Oat milk can be used as a substitute.
- 2 tablespoons melted butter Can use oil as an alternative.
For the Filling
- 1 cup mascarpone cheese Full-fat Greek yogurt can also be used.
- 1 teaspoon pure vanilla extract Optional: use scraped vanilla bean for a richer flavor.
- 2 tablespoons cookie butter For pockets of spice, can be substituted with almond butter mixed with cinnamon.
- 2 tablespoons honey or maple syrup
For Serving
- powdered sugar to taste for dusting
Instructions
Prepare the Crêpe Batter
- Whisk together the flour, eggs, milk, and melted butter until smooth.
- Let the batter rest for 10-30 minutes to allow gluten to relax.
Cook the Crêpes
- Heat a non-stick skillet over medium heat and ladle in batter, swirling to create thin crepes.
- Cook on each side for 1-2 minutes until lightly browned.
Prepare the Filling
- Whip the mascarpone with vanilla and honey until smooth.
- Fold in cookie butter for added flavor.
Assemble the Cake
- Layer a crepe, spread with filling, dollop with additional cookie butter, and repeat until stacked.
- Chill for at least 2 hours or until set, though 10 minutes can suffice for slicing.
Serve
- Dust with powdered sugar and serve with fresh berries or warmed cookie butter.
Notes
Crepes can be made ahead and refrigerated for 2 days or frozen for longer storage. Leftovers can be stored in an airtight container for up to 4 days or frozen for a month.