Mango Crepe & Roll Cake
I really enjoy eating crepes and roll cakes. The soft and chewy crepe wraps around sweet cream, offering an excellent texture! Plus, the recipe is simple to make, requiring no oven or whipping. A single frying pan can easily handle everything. This recipe makes about 7-8 crepes (20cm or 8 inches each).
Ingredients
Steps
Prepare the ingredients, melt the butter over water, and sift the low-gluten flour.
In sequence, add milk, heavy cream, flour, eggs, sugar, and salt into a shaker cup. Add the shaker ball, attach the mesh filter, close the lid, and shake vigorously to mix. Pour in the melted butter and shake again to combine.
Strain to get a smooth and fine batter.
Heat a frying pan on medium flame, reduce to low, pour a scoop of batter, and quickly tilt the pan to let the batter spread evenly. Cook over low heat until bubbles appear on the surface, then remove the crepe (gently lift an edge with a spatula and invert the pan to release it). Cool on a wire rack (stack layers with parchment or cling wrap in between and refrigerate).
Cut the mango into cubes.
Whip 200g of heavy cream with sugar until stiff peaks form, with clear lines and soft tips.
Take a crepe, add some whipped cream in the center, place a mango cube on top, add a little more whipped cream, fold in the following order: left-right-bottom-up to enclose. Wrap with cling film and refrigerate to set.
Take four crepes, overlapping them consecutively (about 3cm apart), and layer them. Spread an appropriate amount of whipped cream on the overlapping edges, smoothing it out. Fold the crepes without cream towards the center, then roll from one end (adjust the shape while rolling). Secure and wrap with cling film to refrigerate. Sprinkle powdered sugar for decoration before serving, if desired.