Sponsored by Mondelēz International
Sysco Eastern Maryland
Pocomoke City, Maryland
Description: Crepe Cake is a common term for a “sandwich” cake with multiple layers; this one’s black-and-white layers suggest the look of an OREO Cookie. Incorporating OREO Cookies into the traditional ingredients offers the look, taste and feel of nostalgia with every bite.
64 OREO Cookies, separated, wafers only (but reserve creme filling)
2-1/4 cups milk
1-1/2 cups water
1/2 cup butter
1 tsp. kosher salt
6 large whole eggs
1/2 cup whole milk
64 OREO Cookies, creme filling only
1/2 tsp. salt
1 tsp. vanilla extract
2 large egg yolks
1/2 cup cornstarch
2 Tbsp. butter
1 cup cream
2 cups sugar
Whole OREO Cookies
In a blender, place OREO Cookie wafers, milk, water, butter, salt and eggs; puree until smooth. (The longer the cookies soak inthe liquids, the less you need to blend.)
Heat a 9-inch nonstick crepe pan over medium heat. Gently add a light spritz of nonstick spray to the pan and ladle in 2 ounces of crepe batter into pan. Swirl batter around the base of the pan to fully cover the bottom; try not to get it on the sides. Allow to cook about 90 seconds; top should appear done.
Flip crepe out onto a sheet of parchment paper and allow to cool. Continue until crepe batter is finished. You will need to reapply nonstick spray after about every 5 crepes. Estimated yield is 20 crepes, give or take a few for errors.
In a medium saucepot over medium heat, add milk, creme filling from separated OREO Cookies, salt and vanilla extract.
In a mixing bowl, add egg yolks and cornstarch; mix until fully combined.
Temper this egg mixture slowly with the warm cream from step 1; once eggs are fully tempered, add mixture back into the saucepan.
Cook over medium heat until mixture thickens, about 2 to 3 minutes.
Remove from heat and fold in pieces of butter; allow to cool completely.
In a clean bowl, add heavy cream and sugar; whip until stiff peaks form. Remove half of the cream to reserve for garnish.
Fold whipped cream not reserved for garnish into cooled Filling mixture until fully incorporated.
On a clean serving plate, place a cooled crepe and apply a thin layer of filling over top.
Add another crepe on top; repeat as necessary until desired number of layers is achieved.
Garnish with reserved Whipped Cream, whole OREO Cookies, berries, mint leaves and powdered sugar to create the desired look.