In a large mixing bowl, whisk together all-purpose flour, melted butter, milk, eggs, and vanilla extract until smooth. Let the batter rest for about 30 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the hot skillet. Cook for 1-2 minutes until edges lift and surface looks set.

Flip and cook for another 1-2 minutes. Stack the finished crêpes on a plate and allow them to cool completely.

In a chilled mixing bowl, whip heavy cream until soft peaks form. Gradually incorporate powdered sugar and vanilla extract.

Optional: Beat cream cheese until smooth and fold into the whipped cream.

Gently heat Speculoos spread in a microwave-safe bowl in 15-30 second intervals until smooth and creamy.

On a serving plate, start with a crêpe as your base. Spread a thin layer of vanilla cream, followed by warmed Speculoos. Continue layering crêpes, cream, and Speculoos.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to serve, dust with powdered sugar and optionally add crushed Speculoos cookies on top. Cut with a sharp knife.