Welcome to a culinary adventure where the delicate art of crepe-making meets the tropical sweetness of mangoes in our Mango Crepe Roll recipe. Perfect for a summery brunch or as a light dessert, this recipe combines the soft, buttery texture of homemade crepes with the luscious, juicy goodness of fresh mangoes.
The Mango Crepe Roll is not just a dish; it’s a delightful experience that promises to transport your taste buds to a tropical paradise. Whether you’re a seasoned chef or a beginner in the kitchen, this step-by-step guide will help you create an exquisite treat that’s as pleasing to the eye as it is to the palate. So, let’s roll up our sleeves and start this sweet culinary journey!
Mango Crepe Roll
Explore the tropical delight of our Mango Crepe Roll recipe, a perfect blend of light, thin crepes filled with fresh, sweet mangoes for a refreshing dessert
Ingredients
Crepes
- 16 g unsalted butter melted
- 25 g granulated sugar
- 2 eggs (about 55g each)
- 238 g milk
- 82 g cake flour
- 1 tbsp vanilla extract
Filling
- 220 g heavy cream
- 20 g granulated sugar
- Fresh mango cubes
Instructions
- In a clean bowl, mix well melted butter, sugar, eggs, milk, cake flour and vanilla extract. Sift twice.
- Grab a nonstick pan, no need to grease it, keep the heat low and warm the pan. Pour in a cup of batter, and gently move the pan around to let the batter spread evenly. Pour the extra batter back into the bowl. Keep the heat low and let cook for about 1 minute or until you can easily peel off the crepe from the edges with the help of a spatula. Repeat these steps until you use up all the batter. Let the crepes cool down on the cooling rack.
- While letting the crepes cool down on the cooling rack, grab a clean bowl, bring together heavy cream and sugar, and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag. Set in the fridge to keep it cool.
- Assemble the crepe roll. Take three pieces of crepe and place them on the baking mat or pastry mat or parchment paper. Spread on a layer of whipped cream and a layer of fresh mango cubes. Fold in the edges and roll it up into a crepe roll. Let set in the fridge to cool for 30 minutes. Slice and serve.
