Summary

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

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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.