Description
The Mango Crepe Cake is a delightful dessert that combines the lightness of crepes with the tropical sweetness of mangoes, featuring thin crepes stacked with mango puree and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 large eggs
- 2 ½ cups milk
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 ripe mangoes, pureed (about 1 ½ cups)
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Additional mango slices for decoration
Instructions
- Make the crepes by whisking together flour, eggs, milk, melted butter, sugar, and salt until smooth. Let the batter rest for 30 minutes.
- Heat a non-stick skillet and lightly grease it. Pour ¼ cup of batter into the pan, swirling to cover the bottom. Cook until edges lift and bottom is golden, then flip and cook for another minute. Repeat with remaining batter.
- Prepare the mango filling by pureeing peeled mangoes in a blender until smooth.
- Assemble the cake by layering a crepe, mango puree, and whipped cream. Continue layering until all crepes are used, finishing with whipped cream on top.
- Chill the assembled cake in the refrigerator for at least 2 hours before serving.
Notes
- Choose ripe mangoes for the best flavor.
- Use a non-stick pan for easy crepe flipping.
- Let crepes cool completely before assembling to prevent sogginess.
- Experiment with different fruits and flavors for variations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Mango Crepe Cake, dessert, tropical, crepes, mango, whipped cream