For when you want to do something different but you're in a hurry, this crepe cake comes together pretty quickly and one stack can feed a small crowd!
Ingredients
For the crepes:
- ¾ cup all-purpose flour 100g
- ¼ cup cocoa powder 25g
- 2 tablespoon granulated sugar 25g
- 1 pinch of salt
- 2 large eggs, room temperature
- 1 tablespoon unsalted butter, melted 14g
- 1 teaspoon vanilla extract 5ml
- 1¼ cups whole milk, room temperature 300ml
For the filling:
- 3 cups heavy cream 35% 750ml
- ⅔ cup powdered sugar 80g
- 1 teaspoon vanilla extract 5ml
- 28 Oreos, filling removed, crushed 300g
Instructions
For the crepes:
- In a bowl, whisk together the flour, cocoa powder, sugar, and salt.
- In a separate bowl, mix the eggs with the melted butter, vanilla, and milk. Add to the dry ingredients and combine. Set aside.
- Make sure all ingredients are at room temperature—otherwise the melted butter may clump in the batter.
- Heat a non-stick skillet until very hot. Once hot, add 1 teaspoon butter and let it melt.
- Pour about half of a ladle of batter into the skillet, swirling it around to form a thin, even layer.
- When the edges begin to release from the pan, flip the crepe with a spatula and cook the other side for 1 minute.
- Repeat until all the batter is used.
For the filling:
- Remove the cream filling from the Oreos and place the cookies in a bag.
- Using a rolling pin, crush them into small crumbs (leave some larger bits for texture).
- In a stand mixer or clean, grease-free bowl, whip the cream to soft peaks.
- Add the powdered sugar and vanilla, then beat until the cream thickens and the sugar dissolves. Chill until ready to use.
To assemble:
- Using a dessert plate as a guide and sharp knife, trim the crepes to an uniform size (optional).
- Place one crepe on a serving plate, spread with a thin layer of whipped cream, and sprinkle with crushed Oreos. Spread evenly to the edges.
- Layer another crepe on top and repeat the process until all crepes are stacked.
- Decorate with remaining whipped cream and halved Oreos. Keep refrigerated if not serving immediately.
