Description
Enjoy delicate, fluffy crepes filled with a luscious cookies and cream filling that combines creamy whipped heavy cream with crunchy crushed cookies. This easy and versatile dessert is perfect for breakfast, brunch, or a cozy sweet treat any time of day. The soft crepes and rich filling create a delightful texture and flavor contrast that will satisfy any sweet tooth.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Cookies and Cream Filling
- 1 cup heavy cream, chilled
- 1 cup crushed cookies (such as Oreos)
Garnishes
- Powdered sugar, for dusting
- Extra crushed cookies or whipped cream (optional)
Instructions
- Prepare the Crepe Batter: In a large bowl, whisk together the all-purpose flour, sugar, and a pinch of salt. Gradually add milk while whisking continuously to avoid lumps. Beat in the eggs, melted butter, and vanilla extract until the batter is smooth and slightly runny.
- Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling it to form a thin, even layer. Cook for 1-2 minutes until the edges lift, then carefully flip and cook for another minute. Repeat with the remaining batter.
- Prepare the Cookies and Cream Filling: In a chilled bowl, whip the heavy cream to soft peaks. Gently fold in the crushed cookies, spreading the pieces evenly to achieve a crunchy, creamy filling.
- Assemble the Crepes: Place a crepe on a plate and spread a generous layer of the cookies and cream filling in the center. Fold or roll the crepe to encase the filling inside.
- Garnish and Serve: Lightly dust the assembled crepes with powdered sugar. Add extra crushed cookies or whipped cream on top if desired. Serve immediately for the freshest taste.
Notes
- Rest your batter for 30 minutes to hydrate the flour and yield more tender crepes.
- Cook crepes on medium heat to avoid burning or undercooking.
- Use a non-stick pan for easy flipping and to prevent tears.
- Crush cookies to a mix of fine crumbs and small chunks for best texture.
- Do not overfill crepes to make folding and eating easier.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe with filling
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: crepes, cookies and cream, dessert, easy dessert, breakfast, brunch, creamy filling, crunchy filling, Oreo crepes
