2018 Grand Prize Recipe: Crepe Cake made with OREO®

Sponsored by Mondelēz International

Candace Hilger
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.

14-16 Servings

INGREDIENTS

Crepes
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

Filling
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

Whipped Cream
1 cup cream
2 cups sugar

Garnish
Whole OREO Cookies
Raspberries
Mint leaves
Powdered sugar

DIRECTIONS

Crepes

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.

Filling

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.

Whipped Cream

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.

Assembly

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.