Oreo Crepe Roll Cake Recipe

Name: Oreo Crepe Roll Cake
Prep time: 45 min
Cook time: 3 min
Total time: 48 min
Yield: 6
Cuisine: Korean
Ingredients: Crepe; 2 Eggs; 20g Sugar; 2g Vanilla extract; 100g Cake flour; 7g Black cocoa powder; 15g Oreo powder; 250g Milk; 30g Melted unsalted butter; Cream; 150g Unsalted butter; 90g Powdered sugar; 20g Whipping cream; 3g Vanilla extract; 15g Oreo powder; 13 Oreos

Cooking Tree2023-07-1002.4K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Oreo Crepe Roll Cake.

I made a crepe roll cake filled with Oreos~

I put uncut Oreos in a crepe and cream filled with Oreo powder and rolled it up, and the round cookie held the center, so it was good to roll it.

If you put Oreos in a line and cut the cross section diagonally, an interesting cross section comes out.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Oreo Crepe Roll Cake

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Rating: 5.0/5
( 84 voted )

Serves: 6 Prep Time: 45 Minutes Cooking Time: 03 Minutes 03 Minutes Nutrition facts: 130 calories 19 grams fat

Ingredients

Crepe

2 Eggs

20g Sugar

2g Vanilla extract

100g Cake flour

7g Black cocoa powder

15g Oreo powder

250g Milk

30g Melted unsalted butter

Cream

150g Unsalted butter

90g Powdered sugar

20g Whipping cream

3g Vanilla extract

15g Oreo powder

13 Oreos

Instructions

Make the crepes

(eggs and milk both at room temperature)

Whisk the eggs with the sugar and vanilla extract.

Mix in the flour, black cocoa powder, crushed Oreos, and a little milk.

Mix in the remaining milk, then fold in the melted butter.

Sift through a sieve and place in the refrigerator for about 30 minutes.

Mix the batter well, pour into a frying pan, and bake on low heat (I got about 8 sheets in a 20cm square pan).

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)

Whip the butter with a hand mixer to loosen it.

Add the powdered sugar and whip on low speed, then on medium speed until it increases in volume and lightens in color.

Whip in the heavy cream and vanilla extract, then add the crushed Oreos and mix with a spatula.

Roll out 2 crepes, overlapping slightly, and spread the cream evenly.
(The first crepe should be a little more dense)

Insert a long Oreo and roll it around.

Brush the crepe with cream and continue rolling.

Wrap tightly with parchment paper and refrigerate to set for at least 2 hours.

Notes

- Pan size : 20cm

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