🍵 Matcha Oreo Crepe Rolls (Soft Cream Dessert)

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🧾 INGREDIENTS (Precise)

🔹 Crepe Batter

• 120 g all-purpose flour

• 2 eggs

• 250 ml milk

• 1 tbsp sugar

• 1 tbsp melted butter

• 1 tsp matcha powder

• 1 pinch salt

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🔹 Filling

• 200 ml heavy cream

• 2 tbsp sugar

• 1 tsp vanilla

• 5–6 Oreo cookies (crushed)

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🔹 Optional Add-ons

• Cream cheese (richer filling)

• Condensed milk drizzle

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🔥 STEP-BY-STEP (Fail-Proof)

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🔥 Step 1: Make Crepe Batter

• Whisk eggs + sugar

• Add milk → mix

• Add flour + matcha + salt

👉 Smooth, lump-free batter

• Add melted butter

👉 Rest batter 15–20 minutes

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🔥 Step 2: Cook Crepes

• Heat non-stick pan (low–medium heat)

• Pour thin layer of batter

Cook:

• ~1 minute each side

👉 Thin + soft = key

Stack and let cool

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🔥 Step 3: Make Cream Filling

• Whip cream + sugar + vanilla

👉 Soft peaks (smooth, not stiff)

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🔥 Step 4: Assemble Rolls

• Lay crepe flat

• Spread cream evenly

Add:

• crushed Oreo

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🔥 Step 5: Roll

• Fold sides slightly

• Roll tightly like a wrap

👉 Clean, compact roll

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🔥 Step 6: Chill (IMPORTANT)

• Refrigerate 30–60 minutes

👉 Helps structure + clean cuts

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💡 PRO TECHNIQUES

🔥 1. Perfect Crepe Texture

• Batter must be thin (like milk consistency)

• Low heat = no burning

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🔥 2. Clean Rolls

• Don’t overfill

• Chill before cutting

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🔥 3. Flavor Upgrade

Add inside:

• matcha cream instead of plain

• or chocolate drizzle

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🔥 4. Viral Presentation

• Cut diagonally

• Sprinkle Oreo crumbs

• Dust matcha powder

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🔥 TEXTURE RESULT

• Crepe: soft, slightly chewy

• Filling: light & creamy

• Oreo: crunchy contrast

👉 Combo = very addictive

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⚠️ COMMON MISTAKES

• Thick crepes → hard to roll

• Overwhipped cream → heavy texture

• No chilling → messy cuts

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🔥 ESTIMATED CALORIES

• ~250–350 kcal per roll