Chocolate Oreo Mille Crêpe

Ingredient	Method
For the crepes: 85g unsalted butter 160g chocolate, finely chopped 180g flour 75g sugar ½ teaspoon salt 660 ml whole milk at room temperature 6 eggs at room temperature 1 tablespoon vanilla	1. Bring ¼ cup water to rolling boil in a small saucepan over medium-high heat. 2. Add butter and stir in chocolate until fully melted. 3. Remove from heat. Set aside. 4. In one bowl, whisk together flour, sugar, and salt.  In another bowl, whisk together eggs, milk, and vanilla. 5. Gradually add wet to dry ingredients.  Whisk until smooth. 6. Add chocolate and butter mixture and whisk until smooth again. 7. Strain through a mesh strainer to remove any lumps. 8. Place in the refrigerator in an airtight container for at least 1 hours. 9. Lightly coat an 8” non stick pan with cooking oil. 10. Get pan almost smoking hot over medium heat.  Add between 2 and 3 tablespoons of batter to pan. 11. Swirl around to set.  Turn over after about 30 seconds.  Cook 30 seconds on opposite side. 12. Continue cooking remaining of crepe batter. Cool completely.
For the filling: 450-500ml heavy cream 50g sugar 150-200g mashed oreo cookies	1. Whisk the cream & sugar on medium high speed to soft peaks (3-5 minutes). 2. Gently fold the mashed oreo cookies in whipped cream and stir well. Use immediately.
For the glaze: 85ml cups heavy cream 140g dark / bittersweet chocolate 25g butter	1. Place cream, chocolate  and butter in a medium saucepan.  Bring to boil stirring occasionally. 2. Remove from heat. 3. Cool until ganache is thickened but still thin enough to drip down the sides of the cake. 4. Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ganache is set.