Description
A layered cake made of delicate crêpes filled with silky vanilla mascarpone and spiced speculoos spread, perfect for cool evenings and gatherings.
Ingredients
- 2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 4 large eggs
- 2 1/2 cups whole milk
- 4 tbsp unsalted butter, melted (plus extra for the pan)
- 1 tsp vanilla extract
- 1 1/2 cups mascarpone
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 3/4 cup speculoos spread (for layering)
- Toasted chopped nuts, cinnamon, or extra speculoos for garnish (optional)
Instructions
- Whisk together flour, sugar, and salt in a bowl.
- Beat eggs with milk and vanilla in another bowl. Slowly whisk wet into dry until smooth. Stir in melted butter.
- Let the batter rest 30 minutes at room temperature.
- Heat a nonstick skillet over medium heat and brush lightly with butter.
- Pour about 1/4 cup batter into the center and swirl to cover the pan thinly.
- Cook for 45–60 seconds until edges lift, flip and cook 10–15 seconds more. Transfer to a plate. Repeat until you have 12–16 crêpes.
- Whip mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form.
- Place one crêpe on a serving plate, spread a thin layer of filling, then a teaspoon of speculoos spread.
- Repeat stacking crêpes and filling, finishing with a crêpe on top.
- Chill for at least 2 hours (or overnight) to let layers set.
- Before serving, warm a bit of speculoos to drizzle, add toasted nuts or a cinnamon dusting.
Notes
For best results, chill well before slicing to maintain neat layers. You can store crêpes in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French