Ingredients:
For the Chocolate Crepes:
- 2 eggs
- 20g sugar
- 70g cake flour
- 6g cocoa powder
- 15g unsalted butter, melted
For the Oreo Cream Filling:
- 280g whipping cream
- 25g sugar
- 30g Oreo cookies, crushed
For the Chocolate Peanut Topping:
- 100g chocolate
- 25g coconut oil
- 30g peanuts, crushed
Instructions:
- Chocolate Crepes Preparation: a. In a bowl, whisk together the eggs, sugar, cake flour, cocoa powder, and melted butter until smooth. Ensure to sift the cake flour and cocoa powder for a smoother batter. b. Strain the mixture for a refined texture. c. Pour a ladleful of the batter into a preheated non-stick pan. Rotate the pan to spread the batter thinly. d. Cook until bubbles form on the surface of the crepe, then remove it from the pan and place it on a cooling rack. Repeat with the remaining batter.
- Oreo Cream Filling: a. In a mixing bowl, whip the whipping cream with sugar until stiff peaks form. b. Gently fold in the crushed Oreos. c. Transfer the mixture to a piping bag for easier application.
- Assembling the Roll: a. Place one crepe on a flat surface. Pipe a thin layer of Oreo cream onto the crepe and smooth it out using a spatula. b. Place another crepe on top and repeat the process until all crepes are stacked and layered with cream. c. Sprinkle some extra Oreo crumbs between layers for added texture, if desired. d. Carefully roll the layered crepes into a log shape. e. Freeze for about 30 minutes to help it hold its shape.
- Chocolate Peanut Topping: a. In a heatproof bowl, combine chocolate and coconut oil. Melt the mixture over a pot of simmering water (double boiler method) or in short bursts in the microwave, stirring occasionally. b. Once smooth, stir in the crushed peanuts. c. Pour the chocolate peanut topping over the chilled crepe roll, ensuring it’s evenly coated. d. Place the roll back in the refrigerator until the chocolate sets.
- Once set, slice and serve your delightful Chocolate Oreo Crepe Roll Cake!
