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Mango Crepe Roll Cake

Print Recipe
Servings 2 crepe roll cakes

Ingredients
  

crepes

  • 2 eggs
  • 25 grams sugar
  • 1 tsp vanilla extract
  • 250 grams milk
  • 35 grams butter, melted
  • 100 grams all purpose flour
  • yellow food coloring

Filling

  • 250 grams heavy cream/whipping cream (35%)
  • 30 grams powdered sugar
  • 2 mangoes

Instructions
 

Crepes

  • In a bowl, whisk together eggs, sugar, and vanilla
  • Mix in the milk and butter
  • Sift in the flour and mix well
  • Add yellow food coloring
  • Strain the mixture by putting it through a mesh sieve
  • Cook the crepes in a pan on low heat. Cook one side of the crepes only. You will know the crepe is cooked when you see bubbles form on top
  • Transfer crepes to a wire rack to cool

Whipped cream filling

  • In a bowl, add in cream and sugar. Mix with hand mixer until you get stiff peaks.

Assembly

  • Take 3 crepes and place them side by side so that they are slightly overlapping. Make sure the side of the crepe you cooked is facing up.
  • Spread the whipped cream on the crepes along the center
  • Add on mango slices
  • Fold the edges of the crepes over and then start rolling it up on one end
  • Wrap up the crepe roll cake in plastic wrap and refrigerate at least 1 hour before serving