Chocolate Oreo Crêpe Roll with Cookies and Cream
From the MolalaCook kitchen · 烘焙手記
Chocolate Oreo Crêpe Roll with Cookies and Cream
朱古力曲奇忌廉可麗餅卷
Five thin cocoa crêpes overlap to make one sliceable cookies-and-cream roll.
▶ Watch the recipe
Before you begin
Use an 18 cm frying pan and chill the finished roll for two hours before cutting.
Method 做法
Rest the batter
Whisk the egg and sugar together, then add half the milk. Sift in the flour and cocoa and whisk until smooth. Add the remaining milk and melted butter. Chill for 15 minutes.
See this stage at 1:30 →
Cook five crêpes
Heat an 18 cm non-stick frying pan on its lowest setting. Swirl in just enough batter to coat the base thinly. Cook until the surface loses its wet sheen and the crêpe lifts away. Repeat to make five, then chill the crêpes for 15 minutes.
See this stage at 2:56 →
Fill and roll
Whip the cream with 13 g sugar to firm peaks. Lay the cold crêpes in a row, overlapping the edges so they make one long sheet. Spread with cream and sprinkle with the crushed cookies. Fold in the sides, then roll up snugly.
See this stage at 6:29 →
Chill before slicing
Wrap and chill for two hours. Unwrap, dust the top lightly with cocoa and cut across the roll to show the spiral.
Watch & bake along
Chocolate Oreo Crêpe Roll with Cookies and Cream
✦When can I spread the whipped cream?+
Tools for this recipe
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
