Description
This Mango Crepe Cake is a show-stopping dessert made from layers of tender crepes and a creamy mango fillingthat’s both refreshing and rich.
Ingredients
Scale
For the Crepes:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- ½ tsp salt
- 4 large eggs
- 2 cups whole milk
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the Mango Cream Filling:
- 2 ripe mangoes, pureed
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Fresh mango slices
- Powdered sugar (optional)
- Mint leaves (optional)
Instructions
Step 1: Prepare the Crepe Batter
- In a large bowl, whisk together flour, sugar, and salt.
- In another bowl, beat the eggs and gradually add milk, butter, and vanilla extract.
- Slowly add the wet ingredients to the dry, whisking until smooth. Let the batter rest for 30 minutes to eliminate bubbles.
Step 2: Cook the Crepes
- Heat a non-stick skillet over medium heat. Lightly grease with butter.
- Pour about ¼ cup of batter into the pan, swirling to coat evenly.
- Cook for 1-2 minutes per side, until lightly golden. Stack on a plate and let cool completely.
Step 3: Make the Mango Cream Filling
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Gently fold in the mango puree until smooth and creamy.
Step 4: Assemble the Cake
- Place one crepe on a serving plate. Spread a thin layer of mango cream over it.
- Repeat with remaining crepes and cream, stacking them to create layers.
- Finish with a crepe on top, and garnish with fresh mango slices and powdered sugar.
Step 5: Chill and Serve
- Refrigerate the cake for at least 2 hours before slicing to allow it to set.
- Slice and serve chilled. Enjoy!