Vanilla & Speculoos Crêpe Cake Made Simple at Home
A stunning no-bake Vanilla & Speculoos Crêpe Cake with layers of tender crêpes, creamy vanilla pastry cream, and warm, spiced cookie butter. Elegant, easy to slice, and rich in flavor.
- Prep Time: 1 hour (including resting)
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes (plus chilling)
- Yield: 10–12 slices
Ingredients
For the crêpes:
1 cup all-purpose flour
2 cups whole milk
3 large eggs
3 tbsp melted butter
1 tbsp sugar
1 tsp vanilla extract
Pinch of salt
For the pastry cream:
2 cups whole milk
½ cup sugar
¼ cup cornstarch
4 egg yolks
1 tsp vanilla extract
2 tbsp butter
¾ cup heavy cream, whipped
For layering:
1 cup Speculoos cookie butter, softened
Instructions
-
Blend all crêpe ingredients until smooth. Rest batter for 30–60 minutes.
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Cook crêpes one at a time in a buttered non-stick pan over medium heat. Cool completely.
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Heat milk and vanilla in a saucepan. In a bowl, whisk sugar, cornstarch, and egg yolks.
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Temper eggs with hot milk, return to pan, and whisk until thickened. Chill completely.
-
Fold whipped cream into cooled pastry cream.
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Layer crêpes with thin spreads of pastry cream and swirls of cookie butter. Repeat until all are used.
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Chill the assembled cake for at least 4 hours before serving.
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Dust with powdered sugar or garnish with crushed cookies before serving, if desired.
Notes
Resting the batter and chilling the cake improves texture and flavor.