Preparation Steps

• In a large mixing bowl, mix flour, salt, and sugar.
• Add speculoos paste and eggs one by one, whisking well.
• Gradually pour in the milk while continuing to mix to avoid lumps.
• Finally, incorporate the melted butter.
• Let the batter rest for 30 minutes if possible.
• Heat a non-stick skillet and cook the crêpes one by one for 1-2 minutes on each side until golden.
• Set aside on a plate and allow to cool.
• In a cold bowl, whisk together the heavy cream, mascarpone, and sugar until smooth and creamy.
• Place the first crêpe on a serving platter, spread a thin layer of mascarpone cream, then add another crêpe.
• Repeat until all ingredients are used, finishing with a layer of cream.
• Top with crushed speculoos or a drizzle of melted speculoos paste for added indulgence.
• Let rest in the fridge for 1 hour before serving for better stability.