Chocolate & Oreo Crepes
Chocolate & Oreo Crepes
Ingredients
For the Chocolate Crepes
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, for cooking crepes, as needed
For the Oreo Cream Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
- 12 Oreo cookies, finely crushed, about 1 1/4 cups
For Garnish
- 4 Oreo cookies, whole
- 4 Oreo cookies, coarsely crushed
- 1 tablespoon unsweetened cocoa powder, for dusting
- 1 chocolate bar, for shaving
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt. Set aside.
⏱️ 2 min
- 2
In a separate medium bowl, whisk the eggs, then gradually whisk in the milk, melted butter, and vanilla extract until well combined.
⏱️ 3 min
- 3
Pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flour to hydrate and the bubbles to subside. This helps create tender crepes.
⏱️ 30 min
- 4
While the batter rests, prepare the Oreo cream filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue beating until light and fluffy.
⏱️ 5 min
- 5
In a separate cold bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in the finely crushed Oreo cookies.
⏱️ 5 min
- 6
Heat an 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly grease the pan with a small amount of butter. Pour about 1/4 cup of crepe batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle.
⏱️ 1 min
- 7
Cook the crepe for 1 to 2 minutes, or until the edges begin to crisp and the surface appears set. Gently loosen the edges with a spatula, then flip the crepe and cook for another 30 seconds to 1 minute, or until lightly browned. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. Lightly grease the pan between each crepe as needed.
⏱️ 20 min
- 8
To assemble, lay a crepe flat on a clean surface. Spread about 2 to 3 tablespoons of the Oreo cream filling evenly over one half of the crepe. Fold the crepe in half, then fold it in half again to form a triangle or roll it up tightly.
⏱️ 5 min
- 9
Arrange 2-3 filled crepes per serving plate. Dust generously with unsweetened cocoa powder. Garnish with additional coarsely crushed Oreo cookies, whole Oreo cookies, and chocolate shavings from a chocolate bar. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate & Oreo Crepes
Ingredients
For the Chocolate Crepes
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, for cooking crepes, as needed
For the Oreo Cream Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
- 12 Oreo cookies, finely crushed, about 1 1/4 cups
For Garnish
- 4 Oreo cookies, whole
- 4 Oreo cookies, coarsely crushed
- 1 tablespoon unsweetened cocoa powder, for dusting
- 1 chocolate bar, for shaving
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt. Set aside.
⏱️ 2 min - 2
In a separate medium bowl, whisk the eggs, then gradually whisk in the milk, melted butter, and vanilla extract until well combined.
⏱️ 3 min - 3
Pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flour to hydrate and the bubbles to subside. This helps create tender crepes.
⏱️ 30 min - 4
While the batter rests, prepare the Oreo cream filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue beating until light and fluffy.
⏱️ 5 min - 5
In a separate cold bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in the finely crushed Oreo cookies.
⏱️ 5 min - 6
Heat an 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly grease the pan with a small amount of butter. Pour about 1/4 cup of crepe batter into the center of the hot pan, immediately tilting and swirling the pan to spread the batter evenly into a thin circle.
⏱️ 1 min - 7
Cook the crepe for 1 to 2 minutes, or until the edges begin to crisp and the surface appears set. Gently loosen the edges with a spatula, then flip the crepe and cook for another 30 seconds to 1 minute, or until lightly browned. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. Lightly grease the pan between each crepe as needed.
⏱️ 20 min - 8
To assemble, lay a crepe flat on a clean surface. Spread about 2 to 3 tablespoons of the Oreo cream filling evenly over one half of the crepe. Fold the crepe in half, then fold it in half again to form a triangle or roll it up tightly.
⏱️ 5 min - 9
Arrange 2-3 filled crepes per serving plate. Dust generously with unsweetened cocoa powder. Garnish with additional coarsely crushed Oreo cookies, whole Oreo cookies, and chocolate shavings from a chocolate bar. Serve immediately.
⏱️ 3 min