Mango season is almost here. Almost.

I haven’t been posting a nice crepe recipe here since the not so nice Durian Pancake Rolls. After that, I read up on a few other recipes and then, I found this recipe. I used this recipe and then changed it to metric, and kept it this way for more than 3 years, making breakfast crepes exactly the same way. My kids love it.

2013’s mango season, I used this crepe recipe and made it into a crepe cake. It was a challenge, trying to do so many layers of dairy cream frosting in our tropical room temperature. I had to work really fast and chuck it into the fridge. Hence, the cake was smudgy on the sides, but nevermind la……

This crepe, stays soft when chilled, not chewy, not soggy but at the right texture preference for me. It’s fragile when just cooked, leave it for 10 seconds and it will be better. I don’t flip it, nor do I attempt to lift it with a spatula.

I have tried keeping this cake chilled for 3 days… texture stays the same, but as always, don’t keep it exposed. If you are lazy to construct the cake, just eat as crepes… just as we have been for 4 years and didn’t bother to look for another recipe. Oh yeah, I keep the cooked crepes overnight and eat them cold at times too…. lazy to reheat, doesn’t taste floury at all :).

Mango Mille Crepe Cake

by WendyinKK
Reference: Amanda Hesser as shared by Cream Puff of Venice

Crepe
500 ml milk
110gm plain flour
50 gm sugar
50 gm melted butter
4 eggs
1/2 tsp vanilla extract

*Extra melted butter for greasing pan

Filling
350gm whipping cream
3/4 tsp gelatin + 1.5Tbsp water
3 Tbsp sugar
Sliced mango for filling (1/2 cm thickness)

Topping
1 tsp instant jelly +2 tsp sugar
100 ml water
Thinly sliced mangoes, as needed (2-3mm thick)

1. Prepare crepe batter. Mix dry ingredients together, then make a well. Mix wet ingredients together and then gently pour in of it, and mix until smooth. Then pour in remaining wet ingredients and stir until smooth. Leave for 1 hour.

2. Fry crepes. Heat a pan on medium low and lightly grease with butter. Pour in sufficient batter to cover the base of your pan (My pan is 9 inch on the base and I used around 1/4 cup~65ml). When the crepes bulge, forming bubbles in the middle or side, flip it over onto a big flat plate. Leave the crepe and continue frying your next crepe. When the pan is back on the fire frying the second crepe, then only, you lift the first crepe and transfer it to another plate, stretching it out nicely. Grease the pan only when the crepe seems difficult to release. Continue frying the crepes until the batter is used up. I had 14 crepes. Leave the cakes to cool, and if you prefer, keep them chilled(layer with non stick paper or plastic if you chill) and proceed the next day.

*At this point, count your crepes and decide on the layering sequence. Remember to leave at least one piece to cover the top.

3. Prepare the filling by melting the gelatin. Refer here. In a cold bowl, whip the whipping cream until streaks form, then add in sugar and beat until soft peaks, then add in gelatin and beat until it can hold its form slightly, but not too firm.

4. Layer and fill. In a cool atmosphere (or work really really quick), place a layer of the crepe onto your cake platter. Spread some cream over, then top with another layer or crepe. Fill up your layers according to your preference. and lastly top with the final layer. Put the cake into the fridge and chill for 3 to 4 hours

5. Topping : Optional. When the crepe cake is sufficiently cooled, arrange mango slices on top. Mix instant jelly with sugar. Put water into a small saucepan and pour in the instant jelly, mix until combined. Bring to a boil and cook until the jelly powder has all melted. Immediately brush the hot jelly over the mango slices. If jelly has hardened, just reheat it.

If you need to see a video on how I fry crepes, you can watch this, although it’s not the same crepe here, but the technique is almost the same. The crepe is easier to handle than the spring roll wrapper. Doesn’t need any cooling time before flipping.

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