Speculoos crepes delight (Print Version)
# Ingredients:
→ Crêpe Batter
01 -
45 g of neutral oil
02 -
600 ml of milk
03 -
4 eggs
04 -
1/2 teaspoon of speculoos spice mix or cinnamon
05 -
1/3 teaspoon of vanilla powder
06 -
1/3 teaspoon of salt
07 -
40 g of granulated sugar
08 -
50 g of speculoos cookies
09 -
210 g of all-purpose flour
→ Topping
10 -
Crushed speculoos cookies
11 -
Speculoos spread
# Instructions:
01 -
To start, toss the milk, eggs, and oil into a blender or food processor. Add the speculoos cookies and pulse everything until smooth. Then, toss in the dry ingredients: flour, sugar, vanilla, spice mix, and salt. Blend again until the batter is silky and lump-free. Don’t forget to scrape down the sides if any flour is left, and give it one more mix. Pour the finished batter into a large bowl.
02 -
Heat up a nonstick pan and gently wipe it with lightly greased paper towel. Scoop up some batter with a ladle and pour it onto the heated pan. Tilt the pan to spread the batter evenly. Once the bottom turns golden, flip the crêpe and let it cook briefly on the other side.
03 -
Stack the cooked crêpes on a plate. To keep them soft, cover them with a clean kitchen towel or a cake cloche so they don’t dry out.
04 -
Spread speculoos spread on each crêpe, roll them up, and arrange on a serving plate. Drizzle extra speculoos spread in thin lines over the top using a piping bag, and sprinkle crushed speculoos cookies for the finishing touch.
# Notes:
01 -
You can use the batter right away—no need to let it rest.
02 -
Perfect for breakfast or an afternoon treat.