Mango Crepe Roll
Soft mango crepe rolls filled with fluffy whipped cream and fresh mango. An easy, beautiful summer dessert made with delicate homemade crepes.
Equipment
- 1 non-stick pan or crepe pan
Ingredients
Crepes
- Makes about 6 crepes using a 10-inch frying pan, about ¼ cup batter each
- 2 eggs
- 20 g sugar
- 65 g cake flour sifted
- 180 g milk
- 15 g melted butter unsalted
Filling
- 4 ripe mangoes peeled and sliced
- 400 g whipping cream
- 32 g sugar adjust to taste
Instructions
- In a bowl, whisk together the eggs and sugar. Sift in the cake flour and mix until smooth.
- Add the melted butter and mix until combined. Slowly pour in the milk and mix until the batter is smooth.
- Strain the batter to remove any lumps. For an extra smooth batter, you can strain it twice.
- Heat a nonstick pan over low heat. Pour in about ¼ cup of batter and quickly swirl the pan to spread it into a thin, even layer.
- Cook the crepe over low heat so it stays soft and doesn’t brown too much. Cook until small bubbles appear and the surface looks dry. Remove the crepe from the pan and let it cool completely. Repeat with the remaining batter.
- In a mixing bowl, whip the cream with sugar until medium peaks form. The cream should hold its shape well.
- To assemble, lay 3 crepes slightly overlapping in a row. I like to place a layer of plastic wrap underneath the crepes to help with folding and lifting.
- Pipe or spread whipped cream down the center, then add the mango slices. Press the mango gently into the cream, fold in the sides, and roll it up gently.
- Repeat with the remaining crepes and filling to make the second roll.
- Freeze the crepe rolls for 30 minutes to help them set and make slicing easier. Slice down the center and across to reveal the beautiful cross-section. Enjoy cold.
Notes
Do not overfill the crepe with creme and mango. Leave plenty of space on the sides and at the end of the crepe so the filling doesn’t squeeze out.