Mango Crepe Roll Delight (Printable Version)
Thin crepes rolled with creamy filling and fresh mango, perfect for a sweet, refreshing bite. #mango #dessert #crepes
# Ingredients:
→ Crepe Batter
01 -
1 tablespoon unsalted butter, melted
02 -
2 tablespoons granulated sugar
03 -
2 large eggs
04 -
1 cup whole milk
05 -
2/3 cup cake flour
06 -
1 tablespoon vanilla extract
→ Filling
07 -
1 cup heavy cream
08 -
1 1/2 tablespoons granulated sugar
→ Assembly
09 -
1 cup fresh mango, cut into small cubes
# Steps:
01 -
In a mixing bowl, combine melted unsalted butter, granulated sugar, eggs, whole milk, cake flour, and vanilla extract. Whisk until fully incorporated. Sift the mixture twice for a smooth texture.
02 -
Heat a nonstick skillet over medium-low heat. Pour a small ladleful of batter into the pan and swirl to coat the bottom evenly. Cook for about 1 minute until the edges begin to lift. Flip gently and cook briefly on the second side. Repeat with remaining batter, stacking finished crepes on a plate.
03 -
In a chilled mixing bowl, beat heavy cream and granulated sugar until stiff peaks form. Take care not to overwhip.
04 -
Lay one cooled crepe on a clean surface. Spread an even layer of whipped cream over the crepe. Add a generous row of mango cubes. Gently roll the crepe, tucking in the filling as you go. Repeat with all crepes.
05 -
Place filled crepe rolls in the refrigerator for 30 minutes to set. Slice into portions and serve chilled.
# Notes:
01 -
Enhance the filling by adding seasonal fruits or toasted nuts for additional complexity.