Description
A delightful dessert featuring layers of airy crêpes and a luscious vanilla filling combined with crunchy speculoos cookies.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 2 tablespoons melted butter
- A pinch of salt
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 cup crushed speculoos cookies
Instructions
- Prepare the crêpe batter: In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for about 30 minutes.
- Cook the crêpes: Heat a non-stick skillet over medium heat. Pour a ladle of batter into the skillet, swirling to cover the pan evenly. Cook for 1-2 minutes until the edges lift, then flip.
- Make the vanilla filling: In a separate bowl, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the cake: Place one crêpe on a serving dish, spread a layer of vanilla filling over it, and sprinkle with crushed speculoos. Repeat until all layers are assembled.
- Chill: Refrigerate the cake for at least an hour before serving.
- Serve: Dust with powdered sugar, add extra whipped cream, or drizzle with chocolate sauce before serving.
Notes
Leftover crêpe cake can be stored in the fridge for up to three days. Avoid freezing as the cream filling doesn’t hold up well.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg