Runner Up: Mini Crepe Cake Made With OREO Cookies

Sponsored by Mondelēz International Foodservice

Joe Banet, Snap Inc. Food Program Manager, Santa Monica, California

Description:

While crepes originated in Brittany, France, the consumption is widespread throughout France and far beyond. The crepe cake, also known as the mille crepe, is as tasty as it is beautiful. In this creation, layers of OREO-spiked crepes are intertwined with an OREO cheesecake filling and dusted with cocoa powder. The only thing missing --- a tall glass of milk!

Ingredients                                                                                                                                       

OREO Crepe:

1/2 cup all-purpose flour

1/4 cup 2 tablespoons milk of your choice (I used coconut)

1/4 cup water

1 large egg

1 1/2 tablespoons unsalted butter, melted and cooled to room temperature

1/4 teaspoon vanilla extract

1 tablespoon granulated sugar

3 OREO Cookies or 4 OREO Thins

OREO Cheesecake Filling:

4 ounces cream cheese, softened

1/4 cup sweetened condensed milk

1 tablespoon lemon juice

1/4 teaspoon vanilla extract

1/4 cup finely crushed OREO Cookies     

Serving Size:

3 1/2 ounces

Number of Servings:

2

Directions:

For the OREO crepes:

Add all ingredients to a blender and mix until thoroughly incorporated. Cover and refrigerate for at least 1 hour to allow bubbles to dissipate. After an hour has passed, heat a 6" non-stick skillet over medium heat. Once hot, pour 2 tablespoons of crepe batter in the middle of the pan and quickly tilt and swirl the pan to spread in an even circle. Once the batter appears to have dried, about 20 to 30 seconds, flip and cook an additional 10 seconds. Remove from the skillet and allow crepes to cool on a clean work surface. Repeat this process 10 times. Do not stack crepes as they are cooling.

For the OREO cheesecake filling:

Add all ingredients to a food processor or use a medium-sized bowl and a whisk and mix thoroughly. Cover and refrigerate for 2 hours to allow filling to set up.

To build:

Evenly spread 1 1/2 tablespoons of filling on each crepe, nearly to the edges, stacking them up along the way. Once all 10 crepes have been filled and stacked, refrigerate for an hour or overnight to firm up. Once firm, use a 3-inch ring mold cutter to cleanly cut out the center, saving the edges for a quick snack. Dust the top with cocoa powder; divide in half and serve!

Joe Banet, Snap Inc. Food Program Manager, Santa Monica, California