Oreo Mille Crêpe Cake

Ingredient	Method
Crêpe: 2 A egg 400g full milk 1 tsp vanilla extract 35g unsalted butter, melted 100g all purpose flour 10g cocoa powder 30g light brown sugar butter for coating the pan	1. Mix all crepe ingredient in a big bowl. 2. Strain the mixture and rest for 1 hour. 3. Heat the 20cm nonstick frying pan, then wrap bit of butter on it. 4. Pour the crepe mixture on the frying pan. 5. Fry the crepe until the mixture is dry completely (abt 18 pcs). 6. Let it cool down.
Mousse: A: 400g heavy cream 40g sugar pinch of salt B: 10g gelatin powder 30g hot water C: 20g white chocolate 20g heavy cream 12 oreo sandwich cream filling 1 tsp vanilla essence Filling: 15pcs oreo cookies Topping: ~4 oreo sandwich cream filling+10g milk (microwave til melted) ~8pc oreo cookies, mashed	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Whisk the cream, salt & sugar on medium high speed to soft peaks form. 4. Add the vanilla extract and continue beat until stiff peaks form. 5. Microwave white chocolate, oreo sandwich cream filling and heavy cream until melted. Mix well with the gelatin mixture. 6. Fold 1/3 of cream portion into the melted white chocolate cream mixture to lighten it. Fold into remaining cream and mix until well combined. Set aside.
Assembly: 1. With 6.5" mousse ring or springform pan, lay down 1 crêpe and spread an even thin layer of cream on top. Repeat til 2 layers. 2. Place 5 oreo cookies on top and press gently, lay another crêpe  on top. 3. Repeat the rest of crêpe with cream until finished. 4. Chill for 1-2 hours until set, then carefully remove the mousse ring and place it on cake board. 5. Refrigerate at least 3 hours or overnight before serving. 6. Spread cream mixture on top surface. Dust with oreo cookies powder.