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.
1. Sift together flour and baking powder in a small bowl and set aside.
2. In an another bowl, add egg white and beat for a few seconds with a electric hand mixer. Add lemon juice and resume mixing for 1 minute. Then add sugar and continue mixing for 2 minutes more. Bowl upside down, the meringue should not slide out. Set aside.
2. In an another bowl, add egg yolk, sugar, mayonnaise and milk. Mix with an egg whisk. Then add the sifted flour, and mix with a spatula.
3. Using a rubber spatula, scoop out 20~25% of the meringue and add it to the egg yolk mixture. Mix well with the spatula. Then fold in the remaining meringue until almost combined (do not overmix).
4. Grease your round ring molds (I used 10cm dia and 4 to 5cm high.) or line them with baking paper.
5. Heat a nonstick skillet over the lowest heat and add a little bit of oil to coat the surface. Place the ring mold(s) on the skillet.
6. Fill each mold with the batter. Add about 1/2 tbsp water in the skillet and cover with a lid. Heat on the lowest heat for 5 to 6 minutes.
7. Remove the lid once, slide the ring mold off the pancakes and gently flip the pancake. Add 1/2 tbsp water and cover again with the lid. Heat it for another 5 to 6 minutes.
8. Serve the pancake with your favourite toppings (e.g. butter, maple syrup, whipped cream, matcha powder, ice cream, honey or any fruits!). Tadam!
How to check if the pancakes are done inside, poke the pancake with a bamboo skewer. The skewer should be without any batter sticking to them:)