A stunning no-bake cake made from layers of thin crêpes, vanilla pastry cream, and speculoos spread. Elegant, spiced, and perfect for special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
For the Crêpes:
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1½ cups all-purpose flour
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3 eggs
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1 tbsp sugar
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¼ tsp salt
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1¾ cups milk
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½ cup water
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3 tbsp melted butter
For the Pastry Cream:
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2 cups whole milk
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5 egg yolks
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½ cup granulated sugar
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¼ cup cornstarch
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2 tbsp butter
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1 tbsp vanilla extract or paste
For Assembly:
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¾ cup speculoos spread (Biscoff), slightly warmed
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Optional: powdered sugar, whipped cream, crushed cookies for topping
Instructions
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Whisk all crêpe ingredients until smooth. Let rest 30–60 minutes.
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Cook crêpes in a nonstick pan over medium heat, using ¼ cup batter each time. Let cool.
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To make pastry cream: Heat milk. In a bowl, whisk yolks, sugar, and cornstarch. Temper with hot milk. Return to heat and cook until thick. Stir in butter and vanilla. Chill.
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Assemble: Layer crêpes with alternating layers of pastry cream and warmed speculoos. End with a plain crêpe.
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Chill 4 hours or overnight. Top with powdered sugar or whipped cream before serving.