This stunning and simple crepe cake is filled with the cinnamon-y goodness of Biscoff Spread.
Biscoff Crepe Cake
2014-07-02 00:20:52
Serves 8
A pretty layered dessert.
Ingredients
- 9 large eggs, at room temperature and lightly beaten
- 2¼ cups half-and-half
- 1 tablespoon vanilla extract
- 2¼ cups all-purpose flour
- ⅓ cup sugar
- 1½ teaspoons salt
- ¼ to ½ cup unsalted butter, melted and cooled
- Biscoff Filling, recipe follows
- Garnish: confectioners’ sugar
Instructions
- In the work bowl of a food processor, combine eggs, half-and-half, vanilla, flour, sugar, and salt. Pulse until combined; strain and transfer to a bowl. Cover and refrigerate at least 30 minutes.
- Heat an 8-inch nonstick pan over medium heat. Add about 1 tablespoon melted butter to coat bottom of pan.
- Pour about ¼ cup batter into pan, and quickly swirl to coat entire surface of bottom of pan. Cook until top of crepe begins to appear dry, 45 seconds to 1 minute. Using an off-set spatula, gently
- flip crepe, and cook other side until done, about 15 to 30 seconds. Transfer to a wire rack to cool. Repeat process with remaining batter and melted butter as needed. Store crepes between layers of parchment paper to prevent sticking.
- Spread about ¼ cup Biscoff Filling to within ½ inch of edge of crepe.
- Repeat with filling and crepes until all crepes and filling are used. Dust with confectioners’ sugar, if desired. Serve immediately.
Notes
- Since the 1980s, frequent fliers have enjoyed Biscoff cookies, but a few years ago, the company expanded its offering to include a Nutella-like spread. Known as Speculoos in Europe and Biscoff Spread in the United States, the product has been an instant hit with bakers and snackers alike.
Louisiana Cookin https://www.louisianacookin.com/
Biscoff Filling
2014-07-02 00:31:42
Yields 4
Ingredients
- 1½ cups butter, softened
- 1 (13.4-ounce) container
- Crunchy Biscoff Spread
- 1 teaspoon vanilla extract
- 6 cups confectioners’ sugar
- ⅓ cup water
Instructions
- In a medium bowl, beat butter and Crunchy Biscoff Spread at medium-high speed with an electric mixer until creamy. Add vanilla, and beat until combined. Reduce mixer speed to medium-low, and gradually add sugar, beating until combined. Add ⅓ cup water, and beat until it reaches a
- spreading consistency. Use immediately.
Louisiana Cookin https://www.louisianacookin.com/
