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I first came across this during a trip to Belgium, the home of speculoos. Now it's what my family looks forward to most Sunday mornings, especially when fall weather kicks in.
Essential kitchen staples
- T55 flour: Makes your pancakes wonderfully light and airy
- Room temperature whole milk: Gives the batter its needed richness
- Room temperature organic eggs: Creates just the right structure
- Neutral oil: Helps your pancakes stay perfectly flexible
- Speculoos cookies: The star ingredient that makes this special
- Speculoos spice mix: Gently boosts the authentic taste
- Sugar: Brings out all those lovely spice notes
- Fine Guérande salt: Lifts all the flavors
Kitchen wizardry
- Getting your wet ingredients ready:
- Pour slightly warmed milk into your blender. Drop in room-temp eggs one after another. Slowly add the oil.
- Creating your spiced base:
- Crush speculoos cookies into fine powder. Mix with special spices. Add to your liquid mixture.
- Finishing your batter:
- Sift flour carefully. Add sugar and salt. Blend until smooth and silky.
The speculoos spice mix is what I love most about this. The smell always takes me back to Christmas markets where I tried these traditional cookies for the first time.
Enjoying at their best
Eat these pancakes while they're still warm with some homemade speculoos spread. Add a dollop of lightly vanilla-flavored whipped cream to make them extra special.
Tasty twists
Try adding some almond powder, swap milk for plant milk to make them vegan, or drizzle with a bit of salted caramel sauce.
Keeping them fresh
Stack your cooled pancakes with parchment paper between each one. They'll stay good for 48 hours at room temperature in an airtight container.
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Pro cooking tips
Let your batter rest for at least 30 minutes for lighter pancakes. Use a pancake-specific pan for even cooking. Always sift your flour to avoid lumps.
This has become a must-have in my family kitchen. It creates wonderful moments together and turns a simple snack time into something everyone remembers.
Frequently Asked Questions
- → Can I prepare the batter ahead of time?
- Sure! You can mix the batter up to a day in advance and keep it chilled in a sealed container.
- → How do I store speculoos crepes?
- Store them in the fridge for up to 2 days, wrapped tightly with plastic wrap or under a cover.
- → Can these crepes be frozen?
- Yes, stack them with parchment paper between and freeze in a bag for up to 3 months.
- → Which milk works best?
- Whole or semi-skimmed is great, but plant-based milk works too if you prefer.
- → What toppings go well with these?
- Speculoos spread is fantastic, but Nutella, jam, or simple sugar all work too.