Mango Crepe Roll Recipe

Ingredients

• 16 g unsalted butter, melted
• 25 g granulated sugar
• 2 eggs
• 238 g milk
• 82 g cake flour
• 1 tbsp vanilla extract
• 220 g heavy cream
• 20 g granulated sugar
• Fresh mango cubes (about 1-2 cups, roughly 200-250 g)

Instructions

1. 1

   Prepare the Crepe Batter: In a clean bowl, mix together the melted butter, granulated sugar, eggs, milk, cake flour, and vanilla extract thoroughly. Sift the batter twice to ensure a smooth consistency without lumps.

2. 2

   Cook the Crepes: Warm a nonstick pan over low heat without greasing it. Pour a scoop of batter into the pan and gently tilt the pan in a circular motion to evenly spread the batter. Pour any extra batter back into the bowl. Cook for about 1 minute or until the edges begin to lift and the crepe can be easily peeled off with a spatula. Repeat until all batter is used. Place crepes on a cooling rack to cool.

3. 3

   Make the Whipped Cream: While the crepes cool, beat the heavy cream and sugar together in a clean bowl using a hand mixer until stiff peaks form. Transfer the whipped cream into a piping bag and refrigerate to keep cool.

4. 4

   Assemble the Crepe Rolls: Lay three crepes on a baking or pastry mat or parchment paper. Spread a layer of whipped cream over the crepes, followed by an even layer of fresh mango cubes. Carefully fold in the edges and roll the crepes tightly into a roll. Chill the roll in the refrigerator for 30 minutes to set.

5. 5

   Serve: Slice the chilled crepe rolls into desired thickness and serve immediately for a fresh and creamy mango dessert.