Ingredients
1½ cups (190 g) all-purpose flour
3 large eggs
1¾ cups (420 ml) milk
½ cup (120 ml) water
3 tbsp unsalted butter, melted
1 tsp vanilla extract
¼ tsp salt
1½ cups (360 ml) heavy cream
½ cup (120 g) speculoos cookie butter
¼ cup (30 g) powdered sugar
1 tsp vanilla extract
Optional: ¼ cup (60 g) mascarpone or cream cheese
Optional Topping: 2 tbsp warmed cookie butter, crushed speculoos cookies
Instructions
- In a large bowl, whisk together eggs, milk, water, vanilla, and melted butter. Add flour and salt, whisk until smooth. Chill batter for at least 30 minutes.
- Heat a nonstick skillet over medium heat, lightly greased with butter. Pour in ¼ cup batter, swirl to coat evenly. Cook 30–45 seconds, flip, and cook 15–20 seconds. Repeat to make 20–25 crêpes. Cool completely.
- In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, beat speculoos spread, powdered sugar, and vanilla until smooth. If using mascarpone, mix it into the speculoos first. Gently fold whipped cream into the mixture.
- Place one crêpe on a serving plate. Spread 2–3 tbsp filling over it. Continue stacking crêpes and filling until all layers are used. Optionally finish with warmed cookie butter glaze or cookie crumbs.
- Chill cake for at least 2 hours (preferably overnight) before slicing with a serrated knife. Serve chilled or at room temperature.
Notes
- Resting the batter ensures tender crêpes that won’t tear.
- Use 1½ tbsp filling per crêpe for thinner layers (30–35 total layers).
- Chill the cream briefly if it becomes too soft while assembling.
- Add cinnamon or nutmeg to the filling for extra warmth.
- Pairs wonderfully with coffee or chai tea.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: No-Bake
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
