Ingredients
Method
Preparation of the Batter
- In a large mixing bowl, whisk together flour and eggs until combined.
- Gradually add in the milk, sugar, melted butter, and vanilla extract. Mix until you have a smooth batter.
Cooking the Crepes
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a bit of oil or butter.
- Pour a small amount of batter into the pan and swirl to coat. Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for an additional 1-2 minutes.
- Place cooked crepes on a plate and cover with a kitchen towel to keep warm.
Preparing the Filling
- Peel and chop the ripe mangoes. Puree them in a blender until smooth. Set aside.
Assembling the Cake
- Take one crepe and spread a thin layer of mango puree on top.
- Follow with a dollop of whipped cream.
- Repeat this process, layering crepes, mango puree, and whipped cream until all are stacked.
- Finish with whipped cream and decorate with additional mango slices on top.
Chilling and Serving
- Allow the assembled Mango Crepe Cake to chill in the refrigerator for at least 30 minutes before slicing.
Notes
Make Crispier Crepes: Preheat your pan well before adding batter and avoid overloading each crepe. You can substitute mango with other fruits like strawberries or peaches. Store the cake properly to maintain its taste and texture. It lasts for about 3-4 days in the refrigerator.
