Chocolate Oreo Crepe Cake Recipe

Experience layers of cocoa-infused crepes with a tantalizing Oreo and sea salt filling, crowned with a velvety chocolate topping. This indulgent crepe cake is a harmonious blend of textures and flavors.

Ingredients:

Crepes:

• Eggs: 2
• Sugar: 20g
• Milk: 300g
• Cake flour: 100g
• Cocoa powder: 10g
• Unsalted butter (melted): 20g

Filling:

• Whipping cream: 250g
• Sugar: 20g
• Oreo (crushed): 30g
• Sea salt: 3g

Topping:

• Chocolate: 100g
• Whipping cream: 100g

Instructions:

For the Crepes:

1. In a bowl, combine eggs, sugar, milk, cake flour, cocoa powder, and melted butter. Mix until well combined.
2. Strain the batter for a smooth consistency.
3. Preheat a non-stick pan on low heat. Pour in a scoop of the batter, spreading it thinly.
4. Cook until bubbles appear on the surface, then flip the crepe briefly to cook the other side.
5. Remove and let it cool. Continue the process until all the batter is used.
6. Using a 6-inch mold, trim the edges of the crepes to achieve uniform circles.

For the Filling:

1. In a mixing bowl, whip together the whipping cream, sugar, and sea salt until it begins to thicken.
2. Gently fold in the crushed Oreos to maintain texture.
3. Transfer the mixture to a piping bag.

Assembly:

1. Begin with a crepe layer on a serving plate.
2. Pipe or spread a generous amount of the Oreo cream filling on top.
3. Place another crepe on top and continue layering with the cream filling.
4. Once all layers are assembled, refrigerate for at least 1 hour to allow the cake to set.

For the Topping:

1. In a saucepan on low heat (or using a double boiler), melt the chocolate with whipping cream, stirring continuously until smooth and well combined.
2. Once the cake is set, drizzle the chocolate mixture on top, spreading evenly.
3. Garnish with whipped cream and additional crushed Oreos, if desired.

Cut, serve, and savor every bite of your Chocolate Oreo Crepe Cake!