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\ Cute cross section / Chewy ❕ Oreo Crepe Roll👩🏻‍🍳💙

It looks difficult, but it 😂✨

This time I got Oreo

Top with whatever you like 👼🏻🥣🍌

👛 170 yen per piece

Materials

2 eggs

300 ml of milk

・ 30g granulated sugar

・ 15g unsalted melted butter

A few drops of vanilla oil (or not)

· Rice flour (can be cake flour) 94g

· Cocoa powder 6g

In the case of normal,

Make 100g of rice flour without cocoa powder

・ Appropriate amount of whipped cream

・ Appropriate amount of Oreo

How to make

Mix all ingredients except rice flour in a bowl.

② Add rice flour and cocoa powder and mix. * If you use cake flour instead of rice flour, add it by sifting and let the dough rest for about 20 minutes.

③ Put a thin layer of oil (not included) in a frying pan and pour in the dough.

④ Bake on low heat When the surface dries, turn it over (about 2 minutes 30 seconds), turn it over and bake for about 30 seconds. 9 sheets were burned.

→ After arranging 3 pieces of dough and applying cream like in the video, roll the Oreo around.

You can put your favorite fruit on it 🍓🍌

→ It is better to wrap it and chill it in the refrigerator before cutting it

Easy to cut the cross section neatly! 👩🏻‍🍳✨

I made it with the crepe dough of [Easy Banana Crepe] of Kurashiru official app! ※ I didn't have time to rest the dough, so I substituted cake flour → rice flour.

Recipe for Roll # food _ record The Recipe Diary # crepe # roll # easy _ snack

5/22 Edited to

... Read more私が実際に作ってみて「ここ押さえると失敗しにくい!」と感じたポイントをまとめます。検索だと“オレオクレープ”で材料は分かっても、焼き加減や巻き方でつまずきやすいので、そこを補足します。 まず生地づくり。米粉はダマが残ると焼いたときに表面がブツブツしやすいので、私は粉類(米粉+ココア)を入れたら、最初はホイッパーで中心から小さく混ぜて、なじんできたら外側まで広げる感じで混ぜました。薄力粉で作る場合は“20分休ませる”のがやっぱり大事で、休ませると焼いたときに破れにくく、しっとり感も出やすいです。 焼き方のコツは「弱火でじっくり」と「表面が乾いたら返す」。私はフライパンに生地を流したら、すぐ触らずに2分30秒くらい待ち、表面が乾いてきて縁が少し浮く感じになったら裏返しました。裏面は30秒くらいでOK。返すのが怖いときはヘラを使うと安心でした。油はほんの薄くで十分で、入れすぎると生地が滑って広がりにくい印象です。 巻き方は、生地を3枚並べて少し重ね、クリームを塗り広げます。ここでクリームを端まで塗りすぎると巻いたときに飛び出しやすいので、私は手前1〜2cmは薄め、奥側はのり代みたいに少なめにしました。オレオは丸ごとより、軽く割って散らすと巻きやすく、断面もかわいく出やすいです。いちごやバナナを一緒に入れるなら、具は中央に一直線に置くときれいに巻けました。 仕上げのポイントは冷蔵庫。ラップでぴたっと包んで30分〜1時間冷やすと、切りやすくなって断面が崩れにくいです。包丁は一度温めて水分を拭き、押し切りせずスッと引くと、ホイップがつぶれにくかったです。 余った生地は、クレープロール以外にも楽しめました。小さめに焼いて折りたたんで食べたり、袋に入れて持ち運びおやつにしたり。お子さんと一緒に“お家クレープ開催”するのも盛り上がると思います。

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