Oreo Crepe Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the crepes:
- 250 ml milk
- 2 egg (s)
- 120 grams flour
- 20 g bakin cocoa
- 20 g suar
- 20 g butter, melted
For the filling:
- 300 g cream
- 12 oreo cookies
- 10 g vanilla suar
- 1 teaspoon vanilla extract
Print Recipe
Pin Recipe Instructions
- Put the butter aside and mix the remaining ingredients together thoroughly. If the eggs are very small, the batter can become too thick. If it`s too thick a consistency, just add a little splash of milk. Then stir in most of the butter.
- To fry the crêpes you use a not too heavy, approx. 18 cm pan that lies comfortably in the hand and has a non-stick coating. Spread the rest of the butter in the pan with a brush. I use a ladle to portion the dough evenly. As soon as your pan is heated, add a portion of dough and swirl it quickly in the pan. This spreads the dough into an evenly thin crepe. I always bake them on medium heat. You can simply turn it with a spatula and bake the second side. Then the crepe is briefly freed from fat on kitchen paper and stacked on a large plate.
- For the filling, first divide the oreo biscuits with a twisting motion and scrape out the filling with a small spoon. Then put the oreo filling aside, as this will be needed later for the cream. Put the biscuits in a food storage bag and smash them thoroughly with the rolling pin. Whip the cream with the remaining ingredients.
- To stack you put a crepe on your cake plate. Spread a tablespoon of the cream with a small pastry palette. Then spread a few oreo cookie crumbs on the cream. Cover these with the second crepe, etc. layer. Finally, you can decorate your oreo crepe cake individually.
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