I’ve always loved the original, vanilla flavour of mille crepe, but why not go further and use Oreo as the main flavour of this dish? Oreo or some even may be known as cookies n’ cream is a popular dessert flavour. It’s a combination of sweet chocolate with a cream flavour, just perfect for the mille crepe.ingredients
for the oreo crepes
- 40 gramall-purpose flour
- 25 gramcastor sugar
- 1 pc(s)egg
- 150 mlmilk
- 15 gramoreo powder
- 0.13 tspsalt
- 5 dropsblack food colouring(as needed)
- 10 gramunsalted butter
for the vanilla custard
- 1 pc(s)yolk
- 25 gramcastor sugar
- 10 gramall-purpose flour
- 100 grammilk
- 0.5 tspvanilla extract
- 75 gramheavy cream
instructions
Making the vanilla custard
- Whisk castor sugar and yolk together in a bowl until fluffy and pale in color.
- Sift the all-purpose flour into the yolk mixture. Mix until well combined.
- Add milk to a saucepan and heat it up on low heat until it starts to simmer.
- Slowly pour your heated milk in while constantly stirring the yolk mixture until all the milk has been poured.
- Return the mixture back to the saucepan. Heat it up on low heat while constantly stirring until it’s thickened.
- Put the custard into a bowl and cover the top of the custard with some cling wrap. Chill at room temperature for 30 mins, and continue to chill it in fridge for 2 hours.
Make the oreo crepe
- Heat up your pan and add your unsalted butter to let it melt. Turn the heat off once melted.
- In a bowl, sift your all-purpose flour, oreo powder and salt.
- Add castor sugar to the flour mixture and mix well.
- Add the egg and whisk until there are no more dry ingredients.
- Gradually stir in your milk until everything is well combined.
- Add in your black food colouring, drop by drop until the colour desired is achieved.
- Take the melted butter from the pan and pour into the oreo crepe batter. Whisk until well combined.
- Take a paper towel and wipe off the butter across the pan to absorb all the excess butter and spread the butter evenly across the pan.
- Turn the heat on to medium heat. Once hot, add the batter by the ladle and swirl the pan around so that the batter distributes evenly across the pan.
- Once the edges have browned, flip the crepe with a spatula and cook the other side for 5-10 seconds. Once done, put on a plate. Continue to do this until all the batter has been cooked.
- Using a cookie cutter cut the oreo crepes to get rid of the thin edges. Keep repeating this step until all the crepes have been cut.
Assemble the oreo mille crepe
- Whip some heavy cream until soft peaks.
- Add vanilla extract to the custard by mixing vigorously with a spatula until well combined.
- Add the whipped cream to the custard and fold in gently with a spatula until all everything is well-combined.
- On a plate, put the cookie cutter that was used to cut the crepes and add to the middle of the plate. Add acetate plastic in the cookie cutter to keep the shape of the mille crepe. Add a piece of crepe then add 2 teaspoons of vanilla custard. Keep repeating until you finish all the layers. Remove the cookie cutter ring.
- Let the oreo mille crepe sit in the fridge for 2 hours or 1 hour in the freezer to set.
- Take the acetate off and dust it off with some oreo powder. Now slice it up and enjoy!
cake/sweets
dessert
cake
oreo
no-bake
mille crepes
