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Layered Vanilla Crêpe Cake – New Dessert Trend You’ll Love

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A stunning no-bake crêpe cake layered with vanilla pastry cream and Speculoos spread. Delicate, spiced, and perfect for holiday celebrations or cozy winter days.

Ingredients

Scale

For the Crêpes:

  • 1 ¾ cups (220g) all-purpose flour

  • 3 large eggs

  • 2 cups (480ml) whole milk

  • 2 tbsp melted butter

  • 2 tbsp sugar

  • 1 tsp vanilla extract

  • Pinch of salt

For the Vanilla Pastry Cream:

  • 2 cups (480ml) whole milk

  • 5 egg yolks

  • ½ cup (100g) sugar

  • ¼ cup (30g) cornstarch

  • 2 tbsp butter

  • 2 tsp vanilla bean paste or extract

Speculoos Filling:

  • ¾ cup (200g) Speculoos spread

  • Optional: ⅓ cup whipped cream

Instructions

  • Blend or whisk crêpe ingredients until smooth. Rest 30–60 minutes.

  • Cook crêpes in a nonstick pan; cool completely.

  • Make pastry cream: heat milk, whisk yolks, sugar, and starch, then combine and thicken over heat. Chill.

  • Soften Speculoos. Optional: fold in whipped cream.

  • Layer crêpes alternately with pastry cream and Speculoos.

  • Chill at least 4 hours. Decorate and serve.

Notes

  • Use about 20–25 crêpes for a tall cake.

  • Can be made 1–2 days ahead.

  • Garnish with cinnamon, crushed cookies, or whipped cream.

Find it online: https://thefoodaunt.com/layered-vanilla-crepe-cake-new-dessert-trend-youll-love/