04/08/2025
A no-bake dream dessert! This deliciously light and creamy crêpe cake roll wraps sweet bananas, crushed Oreos, and fluffy Chantilly cream in soft layers of homemade crêpes. It’s the perfect mix of textures and flavors—easy to make. Ingredients:For the Crêpes:* 125 g flour* ½ tsp salt* 40 g sugar* 4 eggs* 300 ml milk* 40 g oil* 1 tsp vanilla extractFor the Filling:* 3–4 ripe bananas* 1 pack Oreo cookies (crushed)For the Chantilly Cream:* 300 ml double cream* 100 g mascarpone cheese* ½ cup icing sugar* 1 tsp vanilla extract* ½ tsp cinnamonFor the Banana Syrup:* 50 g sugar* 50 ml water* 1 tbsp lemon juice* ½ tsp cinnamonInstructions:1. Make the Crêpes:* Whisk together flour, sugar, salt, eggs, milk, oil, and vanilla extract until smooth.* Strain to remove any lumps and let rest for 15 minutes.* Heat a non-stick crêpe pan, lightly grease, and pour in less than ½ cup of batter per crêpe.* Swirl to coat and cook each side for 1–2 minutes.* Repeat until batter is finished (makes about 8 crêpes). Let them cool completely.2. Make the Banana Syrup:* In a small saucepan, heat sugar and water until dissolved.* Remove from heat, stir in lemon juice and cinnamon. Let cool.3. Prepare Chantilly Cream:* Whip double cream, mascarpone, icing sugar, vanilla, and cinnamon until light and fluffy. Don’t over-whip.4. Assemble the Cake Roll:* Lay out 6-8 crêpes on parchment paper, overlapping to form a sheet.* Spread Chantilly cream down the center.* Brush whole bananas with syrup and place them near one end.* Add chopped, syrup-brushed bananas and scatter crushed Oreos over the cream.* Fold in the sides of the crêpes, then roll tightly from the whole banana side into a log.* Wrap in parchment or cling film and chill for at least 1 hour.5. Final Touch:* Unwrap, brush with banana syrup, and sprinkle with Oreo crumbs before serving.
