Preparation :
In the bowl of the food processor or in the bowl of the blender, put the liquid ingredients, namely the milk, eggs and oil, then add the speculoos and pulse a few times to mix well.
Then add the dry ingredients; the flour, sugar, vanilla, speculoos spices and salt, then run the blender again for a few minutes to mix well and obtain a smooth and homogeneous pancake batter.
If there is a little flour left on the sides of the blender, scrape with a spatula and mix again. Pour the batter into a salad bowl.
The pancake batter is ready to use and no need to let it rest!
Heat a non-stick frying pan then wipe it with lightly oiled paper towels.
Pour a ladle of batter onto the hot pan and rotate it from side to side to spread the pancake batter, brown it, then turn the pancake over. Cook for a few more moments, then repeat the operation until all the batter is used up.
Set the pancakes aside on a plate; you can cover them with a cake dome or a clean tea towel to prevent them from drying out.
Fill the crepes with speculoos spread (recipe to come) before rolling them up and placing them on a serving plate. Garnish with streaks of speculoos spread using a pastry bag, add a few crumbled speculoos biscuits.
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