Biscoff Crepe Cake

Crepe Cake

This stunning and simple crepe cake is filled with the cinnamon-y goodness of Biscoff Spread.

Biscoff Crepe Cake
Serves 8
A pretty layered dessert.
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  1. 9 large eggs, at room temperature and lightly beaten
  2. 2¼ cups half-and-half
  3. 1 tablespoon vanilla extract
  4. 2¼ cups all-purpose flour
  5. ⅓ cup sugar
  6. 1½ teaspoons salt
  7. ¼ to ½ cup unsalted butter, melted and cooled
  8. Biscoff Filling, recipe follows
  9. Garnish: confectioners’ sugar
  1. 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.
  2. Heat an 8-inch nonstick pan over medium heat. Add about 1 tablespoon melted butter to coat bottom of pan.
  3. 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
  4. 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.
  5. Spread about ¼ cup Biscoff Filling to within ½ inch of edge of crepe.
  6. Repeat with filling and crepes until all crepes and filling are used. Dust with confectioners’ sugar, if desired. Serve immediately.
  1. 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
Biscoff Filling
Yields 4
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  1. 1½ cups butter, softened
  2. 1 (13.4-ounce) container
  3. Crunchy Biscoff Spread
  4. 1 teaspoon vanilla extract
  5. 6 cups confectioners’ sugar
  6. ⅓ cup water
  1. 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
  2. spreading consistency. Use immediately.
Louisiana Cookin


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