Chocolate Crepe Roll

Thin chocolate crepes rolled up with whipped vanilla cream and crushed oreo cookies, rolled up into a perfect crepe roll cake

What is a crepe roll?

This crepe roll cake, also known as a towel cake, is a cake made up of rolled crepes and cream. This cake hasn't been around for very long, but it's been gaining popularity across many countries across Asia.

I've seen a lot of different flavors, ranging from fresh and fruity to richer chocolatey flavors. So this is my take on the crepe roll with a light vanilla filling and crushed oreo cookies for a sweet and slightly crunchy chocolate take on this cake!

Ingredients

Crepes

• Whole milk: Whole milk makes crepes that are more tender, but you can use skim or non-fat milk if that's what you have on hand.
• All-purpose flour: Regular flour works great in crepes, if you want a super tender crepe you can use cake flour instead.

• Cornstarch: Cornstarch helps to give the crepes a tender texture, preventing them from getting too rubbery
• Granulated sugar: Sugar gives the crepes a little sweetness.
• Eggs: Eggs make up a large part of the crepes structure.

• Unsalted butter: Melted butter in the crepe batter makes the crepes more tender and flavourful
• Vegetable oil: Oil is needed to grease the pan, preventing the crepes from sticking too much

Filling

• Heavy cream: Aka thickened cream. This is the perfect cream to use as it whips up to the perfect thickness and stability. You can use whipping cream or pure cream if you don't have access to it.
• Granulated sugar: Sugar sweetens the filling! You can adjust the amount of sugar added depending on how sweet you like your cake.
• Oreo cookies: Oreos are great for that classic cookies and cream flavor as well as sweetness and crunch! Feel free to replace this with any other cookie if you prefer.

Frequently Asked Questions

How long does this last?

This cake will last up to 3 days when stored in an airtight container in the fridge. Keep in mind that the longer the cakes are stored in the fridge the greater the possibility of the crepes splitting.

Can I make this in advance?

Yes you can! This is the perfect cake to make ahead of time. Prepare all the components the day before and roll it up before covering it with cling wrap and placing it in the fridge to set and chill overnight. It'll be perfect the next day!

Can I change the flavor?

Definitely! There are so many different ways to switch up the flavors of this crepe cake.

You can replace the cocoa powder with cornstarch for a plain flavored crepe. Or you can change the Oreo filling to others like fruits, different cookies or spread like Nutella and Biscoff!

Why are my crepes so thick?

There are a couple of reasons as to why your crepes are thick:

• The batter was overmixed
• Too much batter was added to the pan when making the crepe
• The crepe was undercooked

Why is my crepe roll falling apart?

There are a couple of reasons why the crepe roll isn't holding itself together!

• The cream wasn't whipped to stiff peaks
• Crepes weren't overlapped enough before rolling
• The crepe cake wasn't rolled tight enough

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Chocolate Crepe Roll

Print Recipe

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Thin chocolate crepes rolled up with whipped vanilla cream and crushed oreo cookies, rolled up into a perfect crepe roll cake

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 3 crepe rolls 1x
• Category: Crepe
• Method: Intermediate
• Cuisine: American

Ingredients

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Crepes

• 160ml Whole milk (⅔ cup)
• 30 g All purpose flour (¼ cup)
• 15g Cocoa powder (2 tbsp)
• 25g Granulated sugar (2 tbsp)
• 2 Large eggs
• 15 g Unsalted butter, melted (1 tbsp)
• Vegetable oil, for greasing the pan

Filling

• 600ml Heavy cream (2 ½ cups)
• 65g Granulated sugar (⅓ cup)
• 10 Oreo cookies, crushed

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Instructions

Crepes

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 ¼ 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

See Also This Recipe:  Oreo Mug Cake

Filling

1. 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
2. Whisk the cream until it reaches stiff peaks

Assembly

1. Lay down three crepes on your work surface in a line, slightly overlapping
2. Spread over a thin layer of cream and t9op with a sprinkling of crushed cookies
3. 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
4. Repeat with the remaining crepes and cream
5. Place the assembled crepe rolls on a lined baking tray, cover and chill  the fridge for 1-2 hours
6. Enjoy!

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