Japanese Mango Crepe Cake Recipe
crepe cake with vanilla ice cream, icing sugar, chocolate sauce
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Ingredients
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Crepes
Mango Filling
Serving
Method
Crepes
- 1
Prepare the crepe batter
In a mixing bowl, whisk together the all-purpose flour, milk, eggs, granulated sugar, vanilla extract, and salt until smooth.
- 2
Cook the crepes
Heat a non-stick skillet over medium heat, and lightly grease it with melted butter. Pour about 1/4 cup of the batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes, until the edges lift and the bottom is lightly golden. Flip and cook for another 1-2 minutes. Repeat with the remaining batter, stacking the crepes on a plate.
Mango Filling
- 3
Prepare the mango filling
In a mixing bowl, combine the diced mangoes, heavy cream, powdered sugar, and vanilla extract. Whip the mixture until soft peaks form.
Assembling the Cake
- 4
Layer the crepes and filling
On a serving plate, place one crepe and spread a layer of the mango filling on top. Repeat the process, layering crepes and filling until all crepes are used. Chill the assembled cake in the refrigerator for at least 1 hour.
Serving
- 5
Serve the cake
Slice the chilled crepe cake into wedges. Serve with a scoop of vanilla ice cream on the side, and drizzle with chocolate sauce. Dust with icing sugar to taste.