Chocolate Crepe Roll
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
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
Crepes
- 160ml Whole milk (â…” cup)
- 30 g All purpose flour (¼ cup)
- 15g Cocoa powder (2 tbsp)
- 25g Granulated sugar (2 tbsp)
- 2Â 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
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!