Chocolate Crepe Roll

cookies and cream chocolate crepe roll cake

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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




  • 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


  • 600ml Heavy cream (2 1/2 cups)
  • 65g Granulated sugar (1/3 cup)
  • 10 Oreo cookies, crushed



  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 1/4 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


  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


  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!

Keywords: crepe, roll cake, crepe cake, chocolate cake, whipped cream, cookies and cream, oreos

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