Ingredients:

Serves: 12
Time: 1 hour

• 240 g milk
• 4 whole eggs
• 170 g cold water
• 185 g flour
• 25 g Cadbury® Bournville cocoa powder
• 3 tsp granulated sugar
• 0.25 tsp salt
• 1 tsp vanilla
• 25 g salted melted butter
• 250 g Philadelphia Original Soft Cream Cheese
• 115 g unsalted softened butter
• 240 g powdered sugar
• 1 tsp pure vanilla extract
• 120 g OREO Crumb

Method:

1. Add the eggs, water, milk, flour, cocoa powder, sugar, salt, and vanilla to a blender and process until smooth. Add the butter and blend again for a few seconds. Let the batter rest for 15 minutes.
2. Preheat crepe pan. Pour ⅓ cup of batter into pan and swirl. Cook for about 1 minute on medium heat until the surface of the crepe looks dry, then flip and cook for another 15-30 seconds, then transfer to a plate. Repeat with remaining batter, stacking the crepes on top of each other.
3. In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined.
4. Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Using a pallet knife, spread your filling onto each crepe layer.
5. Layer your crepes on top of each other to create as many layers as possible. In between each layer, I like to sprinkle the OREO Crumb to add texture to the dish.
6. To serve, cut slice of the crepe cake and place on a plate.
   

Discover more Mondelez recipes here.