A tender and delicious 15 layer crepe cake filled with 15 layers of Biscoff whipped cream and topped with Biscoff spread and crumbs!
Crepes are so much fun and enjoyable, especially since they can be served at any time and with such a wide variety of fillings. Not only that, they’re incredibly easy and quick to make! The batter is made entirely in a blender in less than a minute and each crepe takes only a few seconds to cook on the stovetop.
The crepe batter is flavored with vanilla and a touch of cinnamon and the filling is a sweet whipped cream frosting mixed with a creamy biscoff spread! It’s so silky and fluffy, and pairs wonderfully with the crepes! Together, the soft crepes and biscoff frosting are layered to create an impressive and mouthwatering crepe cake!
Notes & Tips
Even though crepes require basic ingredients and equipments, here are a few notes and tips to help make this an easy and fun experience for you.
The temperature
You want to make sure the milk and eggs are not very cold or else the melted butter will seize when you pour it in. Place the eggs into a bowl of warm water for about 10 minutes before using and slightly heat the milk in the microwave to warm it up a little. After melting the butter, let it cool to room temperature for a few minutes so that it’s warm and not hot.
The batter
Firstly, using a blender is the best and easiest way to make the batter! It combines the ingredients perfectly in just 20-30 seconds. Secondly, I highly recommend chilling the batter for at least 30 minutes before you start cooking the crepes. Letting it rest gives the crepes better texture and flavor.
The crepes
The key to successfully making crepes is to work fast and use a good nonstick pan! I didn’t need to grease my pan when making the crepes but you can brush it lightly with butter if you prefer. Once you pour the batter into the pan, immediately twirl the pan to spread the crepes. You have to work fast since the crepes set and cook in a matter of seconds. Also, use a small amount of batter at a time to keep the crepes thin.
The cake
You want to make sure that the crepes have cooled completely before you start to layer them with the frosting otherwise you’ll end up with a slimy mess.
That’s it for this Biscoff crepe cake recipe! I hope you enjoy these soft and tasty crepes filled with velvety Biscoff whipped frosting! Feel free to add some Biscoff spread or cookie crumbs on the crepes as you layer the cake to make it more exciting!
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Biscoff Crepe Cake
Ingredients
For the crepes:
- 2 eggs – room temp see note
- 3/4 cup (180 ml) milk see note
- 1/2 cup (120 ml) water
- 2 tbsp (28 g) unsalted butter – melted and cooled to room temp
- 1/4 cup (55 g) white sugar
- 1 tsp vanilla
- 1 cup (130 g) all purpose flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
For the frosting:
- 1 cup (240 ml) heavy cream
- 1/2 cup (65 g) powdered sugar
- 4-5 tbsp biscoff spread
Instructions
- Add all of the ingredients for the batter into a blender and blend for about 20-30 seconds, until everything is combined and the batter is smooth. To make the batter by hand, add the milk, water, melted butter, eggs, vanilla, and sugar to a mixing bowl and whisk together. Then add the flour, salt, and cinnamon and mix again until everything is combined and has a smooth consistency.
- Place the batter in the refrigerator to chill for at least 30 minutes.
- To cook the crepes, heat an 8 inch nonstick pan over medium-low heat. I had no problem with the batter sticking to the pan so I didn’t need to butter it but you can brush the pan lightly with butter if you wish.
- Pour about 2-2.5 tbsp of the batter into the pan and immediately twirl the pan around to evenly and thinly spread the batter. Avoid using more than 2.5 tbsp of batter or else the crepes will be too thick. Cook until it sets and the underside browns a little, takes a few seconds, and then flip to cook the other side for a few more seconds.
- Transfer the cooked crepes to a plate to let them cool completely. In the meantime, make the frosting.
- Using either a stand mixer or an electric hand mixer, combine the heavy cream and powdered sugar and whip until it becomes fluffy and develops stiff peaks.
- Then pour in the biscoff spread and use a spatula to gently mix it in. Taste and adjust the sugar or biscoff spread to your preference. Store in the refrigerator as you wait for the crepes to cool.
- Once the crepes have cooled, start layering the cake. Place a crepe onto a serving plate or cake stand and spread about 2 tbsp of the frosting evenly on top.
- Repeat the process by adding a crepe and spreading the frosting. Add some biscoff spread throughout the layers as well, ending with a layer of frosting on top. Then decorate on top with some biscoff spread and crumbs, or however you like.
- Place it in the fridge for a few hours to set and then slice, serve, and enjoy!
Notes
- A quick way of bringing the eggs to room temperature is to place them in a bowl of warm water for 10 minutes
- Heat the milk in the microwave very slightly, making sure it’s warm, not hot.
