Ingredients:
Crepes:
- 16g unsalted butter, melted
- 25g granulated sugar
- 2 eggs (about 55g each)
- 238g milk
- 82g cake flour
- 1 tbsp vanilla extract
Filling:
- 220g heavy cream
- 20g granulated sugar
- Fresh mango cubes
Preparation Steps:
1. Mix well-melted butter, sugar, eggs, milk, cake flour, and vanilla extract in a clean bowl. Sift twice.
2. Warm a nonstick pan over low heat. Pour in a cup of batter, allowing it to spread evenly. Pour the extra batter back into the bowl.
3. Keep the heat low and let the crepes cook for about 1 minute or until you can easily peel off the crepe from the edges with a spatula. Repeat these steps until you use up all the batter. Let the crepes cool down on a cooling rack.
4. In a separate bowl, combine heavy cream and sugar. Beat until stiff peaks form. Transfer this into a piping bag and store it in the fridge.
5. Assemble the crepe roll. Lay three pieces of crepe on a baking mat pastry mat or parchment paper. Spread a layer of whipped cream and a layer of fresh mango cubes.
6. Fold in the edges and roll it up into a crepe roll. Let it sit in the fridge to cool for 30 minutes. Slice and serve.
Enhancing Your First Mango Crepe Roll:
To make your first mango crepe roll even more special, consider adding a hint of cinnamon to the batter or the filling. Cinnamon pairs beautifully with both the sweetness of the crepes and the tartness of the mango. Also, for a festive touch, you could garnish your crepe roll with a sprinkle of candy cane or Christmas tree sprinkles. Enjoy your homemade Mango Crepe Roll!