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:
- In a bowl, combine eggs, sugar, milk, cake flour, cocoa powder, and melted butter. Mix until well combined.
- Strain the batter for a smooth consistency.
- Preheat a non-stick pan on low heat. Pour in a scoop of the batter, spreading it thinly.
- Cook until bubbles appear on the surface, then flip the crepe briefly to cook the other side.
- Remove and let it cool. Continue the process until all the batter is used.
- Using a 6-inch mold, trim the edges of the crepes to achieve uniform circles.
For the Filling:
- In a mixing bowl, whip together the whipping cream, sugar, and sea salt until it begins to thicken.
- Gently fold in the crushed Oreos to maintain texture.
- Transfer the mixture to a piping bag.
Assembly:
- Begin with a crepe layer on a serving plate.
- Pipe or spread a generous amount of the Oreo cream filling on top.
- Place another crepe on top and continue layering with the cream filling.
- Once all layers are assembled, refrigerate for at least 1 hour to allow the cake to set.
For the Topping:
- In a saucepan on low heat (or using a double boiler), melt the chocolate with whipping cream, stirring continuously until smooth and well combined.
- Once the cake is set, drizzle the chocolate mixture on top, spreading evenly.
- Garnish with whipped cream and additional crushed Oreos, if desired.
Cut, serve, and savor every bite of your Chocolate Oreo Crepe Cake!