Oreo Cookie Crepe Cake

Directions Print

FOR THE CREPES

1. Place cookies, milk, water, butter, salt and eggs in a blender and purée until smooth. Heat a 9-inch nonstick crepe pan over medium heat. Lightly coat the pan with nonstick spray and ladle 2 ounces of crepe mix into the pan. (You'll need to add more spray after about every five crepes.) Run the mixture around the base of the pan to fully cover the bottom; do not allow to go up the sides. Let each crepe cook until it starts to appear dry and pulls away, about 90 seconds. Flip each crepe onto a sheet of parchment paper and allow to cool. Continue until crepe batter is finished. (You should get about 20 crepes.)

FOR THE FILLING

1. In a saucepan over medium heat, add milk, cream filling, salt and vanilla and bring to a low simmer. In a mixing bowl, combine egg yolks and cornstarch and mix until fully combined. Slowly temper the egg mixture with the warm cream mixture; once eggs are tempered, add the mixture back into the saucepan. Cook until thick enough to coat the back of a wooden spoon, about 2-3 minutes. Remove pan from heat and fold in butter. Allow mixture to cool completely. Whip heavy cream and powdered sugar in a stand mixer until hard peaks form. Fold whipped cream into cooled egg mixture until fully incorporated.
2. To build the cake, place a cooled crepe on a serving plate and then apply a thin layer of filling on top. Add another crepe and repeat until desired layers are achieved.

TO GARNISH

1. Top cake with white chocolate ribbons and garnish with Oreo cookies and mint sprigs.