Thin chocolate crepes rolled up with whipped vanilla cream and crushed oreo cookies, rolled up into a perfect crepe roll cake
This chocolate crepe roll is what I make when I want something that feels a bit fancy but still cosy and low-stress. It’s soft cocoa crepes wrapped around light vanilla cream, with little pops of Oreo crunch that make every bite feel playful and comforting. The texture is gentle and smooth, with just enough chocolate richness to feel indulgent without being heavy
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!
At-a-Glance – What You’ll Need Before We Start Rolling
| Yield | Prep Time | Cook Time | Difficulty | Storage |
|---|---|---|---|---|
| 3 crepe rolls | 30 minutes | 15 minutes | Intermediate but forgiving | Fridge, airtight, up to 3 days |
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.
Optional – My Favourite Extras That Add a Little Magic
Not essential, but these make the roll feel extra special.
- Vanilla bean paste: It lifts the cream without overpowering the chocolate.
- Chocolate ganache drizzle: Great when serving guests or slicing for display.
- Fresh berries: A few raspberries cut through the richness beautifully.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
If you’re missing something, don’t stress. I’ve tested these swaps.
- Whipping cream instead of heavy cream: It works, but stop whipping earlier so it doesn’t split.
- Cake flour instead of plain flour: You’ll get even softer crepes, which is lovely for rolling.
- Chocolate cookies instead of Oreos: Any crisp cookie works. Just avoid soft fillings.
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
| Problem | What’s Going Wrong | Quick Fix |
|---|---|---|
| Crepes tearing | Batter too thick or pan too hot | Add a splash of milk and lower heat |
| Cream leaking out | Cream too soft | Whip to firmer peaks |
| Roll looks loose | Not enough overlap | Overlap crepes by at least 2 cm |
| Crepes rubbery | Overcooked | Cook gently until just matte |
| Uneven roll | Uneven filling | Spread cream thin and evenly |
Comparison – How This Recipe Stacks Up Against Other Desserts
| Dessert | Texture & Feel | When I’d Choose It |
|---|---|---|
| Chocolate Crepe Roll | Light, creamy, elegant | When I want something refined but relaxed |
| Chocolate Swiss Roll | Spongy, cake-like | For classic celebrations |
| Mille Crepe Cake | Rich, layered, indulgent | When I want a showstopper |
Tips for the Perfect Chocolate Crepe Rolls
Ensure Lump-Free Batter
To achieve smooth crepes, blend the batter thoroughly and pass it through a fine-mesh sieve to eliminate any lumps.
If you love ultra-smooth layers, my full chocolate crepe cake guide goes deep into getting that silky, stackable batter just right.
Rest the Batter
Allow the crepe batter to rest for at least 30 minutes before cooking. This helps the flour fully absorb the liquids, resulting in more tender crepes.
Consistent Crepe Thickness
Pour a consistent amount of batter (e.g., ¼ cup) into the pan for each crepe to ensure uniform thickness and even cooking.
Recipe Variations
Nutella and Strawberry Crepe Rolls
Replace the Oreo filling with a layer of Nutella and thinly sliced fresh strawberries for a fruity twist.
Matcha Green Tea Crepe Rolls
Incorporate matcha powder into the crepe batter and fill with sweetened red bean paste and whipped cream for an Asian-inspired dessert.
Peanut Butter Banana Crepe Rolls
Spread creamy peanut butter and add banana slices inside the crepes for a classic flavor combination.
For a custardy, crackly-sugar contrast, my crème brûlée crepe shows how crepes can turn beautifully decadent.
Serving Suggestions
Drizzle with Chocolate Ganache
Enhance the presentation and flavor by drizzling warm chocolate ganache over the crepe rolls before serving.
Serve with Fresh Berries
Accompany the crepe rolls with a side of fresh mixed berries to add a refreshing contrast to the rich filling.
Dust with Powdered Sugar
Lightly dust the crepe rolls with powdered sugar for a simple yet elegant finishing touch.
If you’re into playful textures and sweetness, the caramel notes in my brown sugar boba crepe cake are a fun next step from classic chocolate.
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
Can I make chocolate crepe rolls ahead of time?
Yes, you can prepare the crepes and filling in advance. Assemble the rolls and store them in the refrigerator for up to 24 hours. For best results, add any toppings just before serving.
How can I make gluten-free chocolate crepe rolls?
Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients, like cocoa powder and fillings, are certified gluten-free.
What is the best way to store leftover crepe rolls?
Place leftover crepe rolls in an airtight container and refrigerate for up to 2 days. For optimal texture, it’s recommended to consume them within 24 hours.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Chocolate Crepe Roll
Thin chocolate crepes rolled up with whipped vanilla cream and crushed oreo cookies, rolled up into a perfect crepe roll cake
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 3 crepe rolls 1x
- Category: Crepe
- Method: Intermediate
- Cuisine: American
Ingredients
Crepes
- 160ml Whole milk (2/3 cup)
- 30 g All purpose flour (1/4 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 1/2 cups)
- 65g Granulated sugar (1/3 cup)
- 10 Oreo cookies, crushed
Instructions
Crepes
- Combine the milk, flour, cocoa powder, sugar, eggs and melted butter in a blender and blitz until smooth
- Pour the batter through a fine-meshed sieve into a large bowl
- 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
- Pour a 1/4 cup of crepe batter, while swirling, to coat the bottom of the pan
- Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
- Repeat with the remaining batter, you should make about 9 crepes in total
- Allow crepes to come to room temperature
Filling
- 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
- Whisk the cream until it reaches stiff peaks
Assembly
- Lay down three crepes on your work surface in a line, slightly overlapping
- Spread over a thin layer of cream and t9op with a sprinkling of crushed cookies
- 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
- Repeat with the remaining crepes and cream
- Place the assembled crepe rolls on a lined baking tray, cover and chill the fridge for 1-2 hours
- Enjoy!
