Mango Crepe Roll
Mango Crepe Roll
Ingredients
For the Crepe Batter
- 2 eggs
- 20 g granulated sugar
- 180 g milk
- 15 g oil
- 70 g cake flour
For the Filling
- 1 fresh mango, cut into strips, as needed
- 300 g whipping cream
- 25 g granulated sugar
Instructions
- 1
In a clear glass bowl, crack the 2 eggs. Add 20g granulated sugar, 180g milk, and 15g oil. Mix well with a whisk until the ingredients are combined.
⏱️ 3 min
- 2
Add 70g cake flour to the wet mixture. Mix well again until a smooth batter is formed. Strain the crepe batter through a fine-mesh sieve into a separate bowl to remove any lumps.
⏱️ 5 min
- 3
Place a non-stick frying pan on a hob over medium-low heat. Once the pan is heated (indicated by the Thermo Signal if using a Tefal pan), pour approximately 2 ladles of crepe batter into the pan. Swirl the pan to evenly coat the bottom with a thin layer of batter.
⏱️ 2 min
- 4
Cook the crepe on low heat until the edges lift easily and the surface is set. Remove the cooked crepe from the pan and set aside. Repeat this process until all the batter is used, creating multiple crepes.
⏱️ 18 min
- 5
In a clear glass bowl, pour 300g whipping cream and add 25g granulated sugar. Using an electric mixer, whip the cream until it forms stiff peaks and is thick and spreadable.
⏱️ 5 min
- 6
Lay a piece of plastic wrap on a flat surface. Place two cooked crepes onto the plastic wrap, slightly overlapping them to create a larger rectangular surface.
⏱️ 2 min
- 7
Using a piping bag, pipe the whipped cream in parallel lines across the center of the crepes. Spread the piped cream evenly across the crepes using an offset spatula or knife.
⏱️ 5 min
- 8
Place strips of fresh mango in rows on top of the whipped cream, covering the central area. Fold the bottom edge of the crepes over the mango and cream, then fold the top edge of the crepes over.
⏱️ 5 min
- 9
Carefully roll up the crepe from one side, using the plastic wrap to help keep it tight and uniform. Once rolled, wrap the entire crepe roll tightly in the plastic wrap.
⏱️ 3 min
- 10
Place the wrapped mango crepe roll in the freezer for 30 minutes to allow it to firm up.
⏱️ 30 min - 11
After chilling, unwrap the crepe roll. Place it on a serving plate and slice it in half with a knife to reveal the mango and cream filling. Serve immediately.
⏱️ 2 min
Kitchen Tools
Mango Crepe Roll
For the Crepe Batter
- 2 eggs
- 20 g granulated sugar
- 180 g milk
- 15 g oil
- 70 g cake flour
For the Filling
- 1 fresh mango, cut into strips, as needed
- 300 g whipping cream
- 25 g granulated sugar
Instructions
- 1
In a clear glass bowl, crack the 2 eggs. Add 20g granulated sugar, 180g milk, and 15g oil. Mix well with a whisk until the ingredients are combined.
⏱️ 3 min - 2
Add 70g cake flour to the wet mixture. Mix well again until a smooth batter is formed. Strain the crepe batter through a fine-mesh sieve into a separate bowl to remove any lumps.
⏱️ 5 min - 3
Place a non-stick frying pan on a hob over medium-low heat. Once the pan is heated (indicated by the Thermo Signal if using a Tefal pan), pour approximately 2 ladles of crepe batter into the pan. Swirl the pan to evenly coat the bottom with a thin layer of batter.
⏱️ 2 min - 4
Cook the crepe on low heat until the edges lift easily and the surface is set. Remove the cooked crepe from the pan and set aside. Repeat this process until all the batter is used, creating multiple crepes.
⏱️ 18 min - 5
In a clear glass bowl, pour 300g whipping cream and add 25g granulated sugar. Using an electric mixer, whip the cream until it forms stiff peaks and is thick and spreadable.
⏱️ 5 min - 6
Lay a piece of plastic wrap on a flat surface. Place two cooked crepes onto the plastic wrap, slightly overlapping them to create a larger rectangular surface.
⏱️ 2 min - 7
Using a piping bag, pipe the whipped cream in parallel lines across the center of the crepes. Spread the piped cream evenly across the crepes using an offset spatula or knife.
⏱️ 5 min - 8
Place strips of fresh mango in rows on top of the whipped cream, covering the central area. Fold the bottom edge of the crepes over the mango and cream, then fold the top edge of the crepes over.
⏱️ 5 min - 9
Carefully roll up the crepe from one side, using the plastic wrap to help keep it tight and uniform. Once rolled, wrap the entire crepe roll tightly in the plastic wrap.
⏱️ 3 min - 10
Place the wrapped mango crepe roll in the freezer for 30 minutes to allow it to firm up.
⏱️ 30 min - 11
After chilling, unwrap the crepe roll. Place it on a serving plate and slice it in half with a knife to reveal the mango and cream filling. Serve immediately.
⏱️ 2 min