Description
Delight in these delicate Mango Crepe Rolls, featuring thin, buttery crepes filled with luscious whipped cream and fresh mango cubes. This recipe combines a light, airy texture with the natural sweetness of ripe mangoes, making it a perfect treat for dessert or afternoon tea.
Ingredients
Scale
Crepe Batter
- 16 g unsalted butter, melted
- 25 g granulated sugar
- 2 eggs
- 238 g milk
- 82 g cake flour
- 1 tbsp vanilla extract
Filling
- 220 g heavy cream
- 20 g granulated sugar
- Fresh mango cubes (about 1-2 medium ripe mangoes, diced)
Instructions
- Prepare the crepe batter: In a clean bowl, combine the melted butter, sugar, eggs, milk, cake flour, and vanilla extract. Mix thoroughly until smooth, then sift the batter twice to remove lumps for a silky texture.
- Cook the crepes: Heat a nonstick pan over low heat without greasing. Pour a scoop of batter into the pan, gently tilting and swirling to spread it evenly into a thin layer. Cook for about 1 minute or until the edges lift easily when nudged with a spatula. Carefully peel off the crepe and place it on a cooling rack. Repeat until all batter is used.
- Make the whipped cream: While the crepes cool, whip the heavy cream and sugar together using a hand mixer until stiff peaks form. Transfer the whipped cream to a piping bag and refrigerate to keep cool.
- Assemble the crepe rolls: Lay three crepes on a clean baking or pastry mat. Spread an even layer of whipped cream over them, followed by a layer of fresh mango cubes. Fold in the edges and gently roll into a tight crepe roll. Refrigerate for 30 minutes to set.
- Serve: Slice the chilled crepe roll into portions and serve immediately for a refreshing and elegant dessert.
Notes
- Ensure the pan is properly warmed on low heat to prevent crepes from sticking or browning too fast.
- Use ripe but firm mangoes for the best texture and sweetness.
- Do not overmix the crepe batter to keep it light and tender.
- The whipped cream should be chilled to hold its shape when piping.
- The assembled crepe rolls can be covered and stored in the refrigerator for up to 24 hours.