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
Oreo Crepe Cake
Oreo Crepe Cake

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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