1. Remove the cream layer inside the oreo cookies, and crush oreos in a blender or food processor until you have fine crumbs. Set aside.
2. In a bowl whisk together eggs, sugar and salt using a egg wishk. Pour the milk into the egg mixture slowly, gradually and mix well.
3. Add the sifted flour and black cocoa powder and mix well until the batter is integrated.
4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.
Cooking the crepes :
5. Heat about 20 cm non-stick pan on medium heat. Once the pan is hot, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly. Once the batter is dry and the edges start to dry, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Repeat the same until the batter finished.
6. Once cooled completely, use a 18 cm round plate or cake bottom as a guide and cut off crepe in excess.
Putting it all together :
7. Whip chilled Whipping Cream (400ml) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is reaching soft peak.
8. Now spread a good amount of cream evenly over one crepe. Cover with another crepe and repeat until all have been used. Finally cover the cake with cream (sides too).
9. Sprinkle oreo powder over the top and sides. Let chill in the fridge for a few hours until it has set.
Chocolate, heavy cream, banana, strawberry, just sugar etc...
1. In a bowl, add all ingredients A (flour, sugar and salt) and mix with a whisk. Set aside.
2. In an another bowl, add egg and beat, using a whisk. Pour the milk gradually and mix until well combined.
3. Sift the flour mix into milk mixture in a few times, stirring constantly to avoid clumping until smooth. Strain the crepe mixture once or twice.
4. In a small cup add butter and heavy cream and microwave to melt the butter completely. (about 20sec at 600w) Add 2 to 3 tbsp crepe batter into the melted butter and mix. Pour the butter mixture into the crepe batter and mix well. Let it sit at least 1 hour at room temperature.
5. Heat a crepe pan over medium-high heat until hot. Grease the pan lightly with oil.
6. Pour a ladle of batter into the pan, and immediately tilt the pan until the batter covers all its surface.
7. Cook the crepe for about 1min until its underside is nicely brown, then use a crepe spatula (or a thin spatula) to flip it over. Cook the other side for just under a minute until nicely brown. Repeat with the remaining batter.
Serve with your favorite toppings : whipped cream, fresh fruits, jams, nutella, chocolate or simply butter & sugar.
560ml semi-skimmed milk (or 280ml whole milk and 280ml water) - at room temperature
1 tbsp heavy cream
30g butter - melted
1. In a bowl, add all the ingredient "A" and mix well until smooth.
2. Add the sifted flour. Mix well.
3. Then gradually add the milk. Mix well.
4. Add heavy cream, melted butter and mix until smooth.
5. Strain it through a metal strainer, to ensure there are no lumps in the batter. Cover and let the crepe batter rest in a place at room temperature during about 1 hour.
6. Spray a crepe frying pan with oil. Heat over medium heat.
7. Pour the batter onto it, quickly tilt pan in all directions so that the batter covers pan with a thin film evenly. Cook the crepe until the bottom side is light brown. Loosen with a spatula, flip and cook the other side!