A Crepe Roll, also referred to as a Towel Cake, is a confection composed of rolled crepes layered with cream. While relatively new, this cake has garnered popularity across various Asian countries. It comes in diverse flavors, ranging from fresh and fruity to decadently chocolatey variations. In this rendition, I present a take on the Crepe Roll featuring a delicate vanilla filling interlaced with crushed Oreo cookies, offering a sweet, slightly crunchy chocolate essence to this cake.
How long does it last?
This cake will last up to 3 days when stored in an airtight container in the fridge. Keep in mind that the longer the cakes are stored in the fridge, the greater the possibility of the crepes splitting.
Can I make this in advance?
Yes, you can make this cake ahead of time. Prepare all the components the day before and roll it up before covering it with cling wrap and placing it in the fridge to set and chill overnight. It’ll be perfect the next day!
Can I change the flavor?
Definitely! There are so many different ways to switch up the flavors of this crepe cake.
You can replace the cocoa powder with cornstarch for a plain flavored crepe.
Or you can change the Oreo filling to others like fruits, different cookies, or spreads like Nutella and Biscoff!
Why are my crepes so thick?
There are a couple of reasons why your crepes might be thick:
- The batter was overmixed.
- Too much batter was added to the pan when making the crepe.
- The crepe was undercooked.
Why is my crepe roll falling apart?
There are a couple of reasons why the crepe roll might not be holding itself together:
- The cream wasn’t whipped to stiff peaks.
- Crepes weren’t overlapped enough before rolling.
- The crepe cake wasn’t rolled tight enough.
Chocolate crepe roll: Dessert or Snack with Endless Fillings
A thin pancake that can be filled with a variety of sweet or savory ingredients.
Ingredients
Instructions
-
CREPES
- Combine the milk, flour, cocoa powder, sugar, eggs and melted butter in a blender and blitz until smooth
- Pour the batter through a fine-meshed sieve into a large bowl
- Heat a little vegetable oil in a medium non-stick frying pan over medium-low heat, and wipe the excess oil with a paper towel
- Pour a ¼ cup of crepe batter, while swirling, to coat the bottom of the pan
- Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
- Repeat with the remaining batter, you should make about 9 crepes in total
- Allow crepes to come to room temperature
-
FILLING
- Combine the cream and sugar the bowl of a stand mixer fitted with a whisk attachment or n a large bowl with an electric mixer"