Oreo Crepe Roll Cake Recipe

Instructions

Make the crepes

(eggs and milk both at room temperature)

1. Whisk the eggs with the sugar and vanilla extract.
2. Mix in the flour, black cocoa powder, crushed Oreos, and a little milk.
3. Mix in the remaining milk, then fold in the melted butter.
4. Sift through a sieve and place in the refrigerator for about 30 minutes.
5. Mix the batter well, pour into a frying pan, and bake on low heat (I got about 8 sheets in a 20cm square pan).
6. Leave to cool in the refrigerator (the cooler it is, the better the crepes will roll up and not slide around).

Make the buttercream

(room temperature with all the ashes)

7. Whip the butter with a hand mixer to loosen it.
8. Add the powdered sugar and whip on low speed, then on medium speed until it increases in volume and lightens in color.
9. Whip in the heavy cream and vanilla extract, then add the crushed Oreos and mix with a spatula.
10. Roll out 2 crepes, overlapping slightly, and spread the cream evenly.
    (The first crepe should be a little more dense)
11. Insert a long Oreo and roll it around.
12. Brush the crepe with cream and continue rolling.
13. Wrap tightly with parchment paper and refrigerate to set for at least 2 hours.