Yes. I went there. This recipe takes two of my favorite things (crêpes and Oreos) and mixes them into this deceptively complicated-looking cake.
So I am assuming most of you guys have heard of Oreo truffles? They mix crumbled Oreos and cream cheese and then are covered in chocolate. Well I took a similar route, only I left the mix a little thin so that it would create a chocolate Oreo icing.
This is a recipe I am familiar with as I did a similar crêpe cake for the Indiana Daily Student a month or so ago. This cake is perfect for those that want something that is easy to assemble. With some prep work, this recipe can easily made in a matter of minutes. Taking the traditional aesthetic of a crêpe cake, I cut mini circles out of full-sized crepes to create personal sized portions for you guys. If you have any random cookie cutters that are sitting around, this is a great way to use them.
If you want to simplify this recipe, you can of course leave the crêpes whole and cut into the cake to get slices.
Crêpes (base recipe partially inspired by one from Alton Brown)
- 2 eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- 2/3 cups Oreo crumbs
- 1/2 cup cream, warmed
- 1/2 cup dark chocolate
- 2 tablespoons milk
Step 1: Mix the eggs, flour and butter in a large bowl until you achieve a thick paste. Using a whisk, slowly add the milk into the paste, thinning it out gradually. Keep stirring until the milk is added. Repeat for the water. Set the mix aside.
Step 2: Melt the chocolate in the microwave, initially start with 30 seconds. Stir. Return to the microwave for another 10 seconds. Repeat the 10-second intervals until the chocolate is fully melted. Add the cream, stirring until you get a smooth liquid. Add the Oreo crumbs. Mix well. If the mixture becomes too thick, add the milk to thin it out. Add more if it is still too thick. You want this ganache to be reminiscent of pudding. Set aside to let the crumbs soak in the mix and break down into an even, not gritty, icing. (To make this really smooth, it helps to blend the final mix in a food processor for a few seconds.)
Step 3: Heat a frying pan on high. Pour an even, light coat of oil.Take the crêpe batter and pour about 1/2 cup of the batter to the pan, constantly rotating the pan to create a smooth circle. Place the pan back on the heat, reducing the flame to medium. Cook the crêpe uncovered, untouched for a minute. The batter will steam and start to solidify. When the outer edges, think a millimeter, appear to start browning, give the pan a vigorous thrust forward. If the crêpe moves smoothly, it is ready to flip. It should sound dry as you shake the pan.
Step 4: Swing the pan forwards, tilting it up 2/3 of the way into your swinging motion. This should flip your crêpe. Of course, it will take a couple flips to get the hang of this. Equally, you can take a skewer and manually flip the crêpe. Cook an additional 30 seconds until the side cooking is a patchy golden brown. Repeat this process for all your crêpes until you run out of batter. When you are done, cool them fully.
Step 5: Stack your crêpes, you should have about 10. Taking a cookie cutter, cut out shapes until you only have scraps left.
Step 6: Take your Oreo ganache. It should have solidified some by now, attaining a consistency similar to really thick gravy. It should coat the back of a spoon and not budge. Open a sandwich bag, and fill it with the cream. Make a small cut (about a quarter centimeter) from one of the corners. This will be a make-shift pastry bag.
Step 7: Start layering. Taking a crêpe cut-out, pipe a thin amount of Oreo ganache on the outer rim, moving inwards in a spiral shape. This layer should be less than a millimeter thick in the center, and a bit thicker on the outer edges at the cake will naturally want to swell upwards as you stack. This piping technique will keep the stacking even and prevent a messy accumulation of icing.
Step 8: Top with another crêpe piece. Do not over pipe, or the cut-outs will start sliding. Repeat the stacking process until you accumulate about 3 inches of crêpe cake. Set aside in the fridge for the ganache to solidify. Top with whipped cream and some fruit of your choice.