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–+ servings

Mango Mille Crepe Cake

Mango mille crepe cake requires some work but your effort will be rewarded handsomely. A stack of fluffy, lacy crepes filled with whipped cream and mangoes is truly yummy!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine French, Japanese
Servings 8
Calories 220 kcal

Ingredients
  

Crepes

  • 30 g sugar
  • 100 g eggs
  • 15 g egg yolk
  • 30 g corn oil
  • 60 g plain flour
  • 200 g full-fat milk
  • 1/4 tsp pandan paste
  • corn oil for greasing pan

Filling

  • 200 g dairy cream with 35% fat very cold
  • 30 g sugar
  • 1/4 tsp vanilla extract
  • 3 mangoes each about 250 g

Instructions
 

Make crepes

  • Mix sugar with eggs, yolk and corn oil till dissolved. Sift plain flour into mixture. Mix till even and smooth. Add half of full-fat milk. Mix till even and smooth. Add remaining milk and pandan paste. Mix till even and smooth.
    30 g sugar, 100 g eggs, 15 g egg yolk, 30 g corn oil, 60 g plain flour, 200 g full-fat milk, 1/4 tsp pandan paste
  • Heat 18 cm frying pan over medium-low heat till medium-hot (125-130ºC). Reduce heat to low. Grease pan lightly.
    corn oil for greasing pan
  • Measure 39 g batter in a cup. Pour into middle of pan. Swirl quickly to form even layer. (Get another 39 g batter ready whilst crepe is frying.) When crepe turns slightly brown around edges (takes about 30 seconds), loosen and flip with flexible spatula. Fry till second side is slightly brown (about 20 seconds). Remove crepe to plate.
  • Repeat frying as before, making 11 crepes in total. Whilst frying, mix batter gently once per batch of 3-4 crepes.
  • Leave crepes till cool. Refrigerate till thoroughly chilled.

Make filling

  • Whip dairy cream with sugar till thick. Add vanilla extract. Whip till cream is just stiff enough to stick to whisk. Place cream in fridge.
    200 g dairy cream with 35% fat, 30 g sugar, 1/4 tsp vanilla extract
  • Peel mangoes. Cut into 1 mm thick slices. Discard peel and seeds.
    3 mangoes

Assemble cake

  • Place 1 crepe on serving plate. Spread with 23 g whipped cream. Top with mangoes. Place another crepe on mango layer and repeat layering as before, making sure cake isn't lopsided.
  • Gently press top of cake with bottom of cake pan. Cover cake with pan. Refrigerate till firm. Serve cold.