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In a large bowl, combine the 250g pancake mix and 1 1/2 cup milk. Whisk until the mixture is smooth and well combined.

Add 1 egg and 2 tablespoons oil to the batter. Continue whisking until all ingredients are fully incorporated and the batter is smooth.

Heat a non-stick pan over low heat.

Pour approximately one ladleful of batter into the pan. Tilt and rotate the pan to spread the batter thinly and evenly across the bottom, forming a round crepe.

Cook the crepe for 1 to 2 minutes, or until small bubbles appear on the surface and the edges begin to lift.

Using a spatula, carefully flip the crepe and cook for a very short time on the other side until lightly golden.

Remove the cooked crepe from the pan and place it on a plate. Repeat this process for the remaining batter. This recipe should yield around 10 crepes.

In a mixing container, combine 115g cream cheese, 1 cup heavy cream, 1-2 tablespoons sugar, and 1 teaspoon vanilla extract.

Using an electric mixer, whip the mixture until it is thick, creamy, and holds its shape (forms soft peaks).
Peel the 5 mangoes.

Using a mandoline, thinly slice the mangoes. If a mandoline is not available, a sharp knife can be used to achieve thin slices.

Place one cooked crepe on a serving plate or a cake stand.

Spread an even layer of the prepared cream filling over the crepe using a spatula or offset knife.

Arrange a layer of thinly sliced mangoes over the cream filling.

Place another crepe on top of the mango layer.

Repeat the layering process: crepe, cream filling, mango slices, until all crepes and fillings are used. Ensure the top layer is a crepe.

Once assembled, the crepe cake is ready to be cut and served.

Optional Upgrade: For an enhanced flavor, drizzle a slice of the Mango Crepe Cake with melted dark chocolate and sprinkle with chopped pistachios.


In a large bowl, combine the 250g pancake mix and 1 1/2 cup milk. Whisk until the mixture is smooth and well combined.

Add 1 egg and 2 tablespoons oil to the batter. Continue whisking until all ingredients are fully incorporated and the batter is smooth.

Heat a non-stick pan over low heat.

Pour approximately one ladleful of batter into the pan. Tilt and rotate the pan to spread the batter thinly and evenly across the bottom, forming a round crepe.

Cook the crepe for 1 to 2 minutes, or until small bubbles appear on the surface and the edges begin to lift.

Using a spatula, carefully flip the crepe and cook for a very short time on the other side until lightly golden.

Remove the cooked crepe from the pan and place it on a plate. Repeat this process for the remaining batter. This recipe should yield around 10 crepes.

In a mixing container, combine 115g cream cheese, 1 cup heavy cream, 1-2 tablespoons sugar, and 1 teaspoon vanilla extract.

Using an electric mixer, whip the mixture until it is thick, creamy, and holds its shape (forms soft peaks).
Peel the 5 mangoes.

Using a mandoline, thinly slice the mangoes. If a mandoline is not available, a sharp knife can be used to achieve thin slices.

Place one cooked crepe on a serving plate or a cake stand.

Spread an even layer of the prepared cream filling over the crepe using a spatula or offset knife.

Arrange a layer of thinly sliced mangoes over the cream filling.

Place another crepe on top of the mango layer.

Repeat the layering process: crepe, cream filling, mango slices, until all crepes and fillings are used. Ensure the top layer is a crepe.

Once assembled, the crepe cake is ready to be cut and served.

Optional Upgrade: For an enhanced flavor, drizzle a slice of the Mango Crepe Cake with melted dark chocolate and sprinkle with chopped pistachios.
