Mango Cream Crepe Roll Recipe

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 2 tsp sugar
• 30 g unsalted butter, melted
• 1 1/4 cup whole milk
• 1 pack vanilla extract (or 1 tsp vanilla extract)
• Butter for cooking
• 220 g heavy whipping cream
• 20 g sugar
• 2 fresh mangoes, cubed

Instructions

1. 1

   Prepare the Crepe Batter: In a clean mixing bowl, whisk together the milk, sugar, vanilla, and eggs until fully combined and slightly frothy.

2. 2

   Add Dry Ingredients: Gradually add the all-purpose flour and melted butter to the wet mixture, stirring continuously until you achieve a smooth and lump-free batter.

3. 3

   Cook the Crepes: Heat a clean pan over medium heat. Add a small cube of butter to coat the pan. Pour 1/3 cup of crepe batter into the pan and quickly spread it evenly. Cook the crepe for 1-2 minutes on the first side, then flip and cook for an additional 1 minute on the other side. Repeat this process until all batter is used. Set crepes aside to cool.

4. 4

   Whip the Cream: In a separate bowl, combine cold heavy whipping cream and sugar. Using an electric mixer, beat until stiff peaks form. Transfer the whipped cream to a piping bag for easy spreading.

5. 5

   Assemble the Crepe Roll: Lay out three crepes on a baking mat. Pipe or spread an even layer of whipped cream over the crepes, then sprinkle generously with cubed fresh mangoes.

6. 6

   Roll the Crepes: Carefully fold in the edges of the crepes and roll them tightly to form a neat crepe roll.

7. 7

   Chill and Serve: Place the crepe roll in the refrigerator for at least 30 minutes to set. Once chilled, slice into portions and serve immediately for a refreshing dessert.