Chocolate Crepe Roll
Thin chocolate crepes rolled up with whipped vanilla cream and crushed oreo cookies, rolled up into a perfect crepe roll cake
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 160 ml Whole milk (2/3 cup)
- 30 g All purpose flour (1/4 cup)
- 15 g Cocoa powder (2 tbsp)
- 25 g Granulated sugar (2 tbsp)
- 2 Large eggs
- 15 g Unsalted butter, melted (1 tbsp)
- Vegetable oil, for greasing the pan
- 600 ml Heavy cream (2 1/2 cups)
- 65 g Granulated sugar (1/3 cup)
- 10 Oreo cookies, crushed
Instructions
- 1
Combine the milk, flour, cocoa powder, sugar, eggs and melted butter in a blender and blitz until smooth
- 2
Pour the batter through a fine-meshed sieve into a large bowl
- 3
Heat a little vegetable oil in a medium non-stick frying pan over medium-low heat, and wipe the excess oil with a paper towel
- 4
Pour a 1/4 cup of crepe batter, while swirling, to coat the bottom of the pan
- 5
Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
- 6
Repeat with the remaining batter, you should make about 9 crepes in total
- 7
Allow crepes to come to room temperature
- 8
Combine the cream and sugar the bowl of a stand mixer fitted with a whisk attachment or n a large bowl with an electric mixer
- 9
Whisk the cream until it reaches stiff peaks
- 10
Lay down three crepes on your work surface in a line, slightly overlapping
- 11
Spread over a thin layer of cream and t9op with a sprinkling of crushed cookies
- 12
Fold in the edges of the crepe along the two longer edges, then roll the crepe up from the short end to the other short end
- 13
Repeat with the remaining crepes and cream
- 14
Place the assembled crepe rolls on a lined baking tray, cover and chill the fridge for 1-2 hours
- 15
Enjoy!