Mango Crepe Rolls
Mango Crepe Rolls
Ingredients
For the Crepes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable oil, for greasing pan, as needed
For the Fluffy Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Mango Filling
- 2 Champagne mangoes, ripe, peeled and sliced into 1/4-inch thick strips
For Garnish (Optional)
- 1 tablespoon powdered sugar
- 4 fresh mint leaves
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. In a separate bowl, whisk the eggs, then gradually whisk in the milk, melted butter, and vanilla extract.
⏱️ 5 min
- 2
Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth. Do not overmix. The batter should be thin. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour, to allow the flour to hydrate and the batter to rest. This helps prevent tearing.
⏱️ 5 min
- 3
Cook the crepes: Heat a 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly grease the pan with a tiny bit of vegetable oil (about 1/4 teaspoon) using a paper towel. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire bottom surface.
⏱️ 10 min
- 4
Cook for 1-2 minutes, or until the edges are lightly golden and the crepe easily releases from the pan. Flip the crepe with a spatula and cook for another 30-60 seconds on the second side, or until lightly golden. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go. You should get about 8-10 crepes. Allow the crepes to cool completely.
⏱️ 20 min
- 5
Prepare the fluffy cream: In a large, chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
⏱️ 5 min
- 6
Assemble the crepe rolls: Lay one cooled crepe flat on a clean surface. Spread about 2-3 tablespoons of the fluffy cream evenly over one half of the crepe. Arrange a few slices of Champagne mango on top of the cream-covered half.
⏱️ 10 min
- 7
Fold the plain half of the crepe over the cream and mango. Then, starting from one end, gently but firmly roll the crepe into a tight log. Repeat with the remaining crepes, cream, and mango slices.
⏱️ 10 min
- 8
Chill the crepe rolls: Place the assembled mango crepe rolls on a plate or baking sheet. Cover loosely with plastic wrap and refrigerate for at least 30 minutes to allow them to set and firm up. This makes them easier to slice.
⏱️ 30 min
- 9
Serve: Just before serving, slice each crepe roll diagonally into 2-3 pieces. Dust lightly with powdered sugar and garnish with fresh mint leaves, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Crepe Rolls
For the Crepes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon vegetable oil, for greasing pan, as needed
For the Fluffy Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Mango Filling
- 2 Champagne mangoes, ripe, peeled and sliced into 1/4-inch thick strips
For Garnish (Optional)
- 1 tablespoon powdered sugar
- 4 fresh mint leaves
Instructions
- 1
Prepare the crepe batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. In a separate bowl, whisk the eggs, then gradually whisk in the milk, melted butter, and vanilla extract.
⏱️ 5 min - 2
Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth. Do not overmix. The batter should be thin. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour, to allow the flour to hydrate and the batter to rest. This helps prevent tearing.
⏱️ 5 min - 3
Cook the crepes: Heat a 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly grease the pan with a tiny bit of vegetable oil (about 1/4 teaspoon) using a paper towel. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire bottom surface.
⏱️ 10 min - 4
Cook for 1-2 minutes, or until the edges are lightly golden and the crepe easily releases from the pan. Flip the crepe with a spatula and cook for another 30-60 seconds on the second side, or until lightly golden. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the crepes as you go. You should get about 8-10 crepes. Allow the crepes to cool completely.
⏱️ 20 min - 5
Prepare the fluffy cream: In a large, chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
⏱️ 5 min - 6
Assemble the crepe rolls: Lay one cooled crepe flat on a clean surface. Spread about 2-3 tablespoons of the fluffy cream evenly over one half of the crepe. Arrange a few slices of Champagne mango on top of the cream-covered half.
⏱️ 10 min - 7
Fold the plain half of the crepe over the cream and mango. Then, starting from one end, gently but firmly roll the crepe into a tight log. Repeat with the remaining crepes, cream, and mango slices.
⏱️ 10 min - 8
Chill the crepe rolls: Place the assembled mango crepe rolls on a plate or baking sheet. Cover loosely with plastic wrap and refrigerate for at least 30 minutes to allow them to set and firm up. This makes them easier to slice.
⏱️ 30 min - 9
Serve: Just before serving, slice each crepe roll diagonally into 2-3 pieces. Dust lightly with powdered sugar and garnish with fresh mint leaves, if desired.
⏱️ 5 min