For these Mini Mango Crepe Rolls, start by blending cake flour, sugar, melted butter, and eggs until smooth. Gradually integrate the milk while continuously stirring, then strain the mixture twice for consistency. Over low heat, pour a cup of the blend into a nonstick pan, spreading it evenly by gently swirling the pan. Allow each crepe to cook for about a minute or until it easily lifts with a spatula, then set it aside to cool. Repeat this process until all batter is used. In a clean bowl, whip heavy cream and sugar together until stiff peaks form, and transfer this mixture to a piping bag. To assemble, spread the whipped cream on a halved crepe and roll it up. Arrange the rolls into a stack before garnishing them with fresh mango cubes for serving.
Ingredients:
For the Crepes:
- 100g cake flour (low protein flour with 7-9% protein. Avoid self-rising flour.)
- 20g unsalted butter
- 15g granulated sugar
- 200g milk
- 2 eggs
For the Filling:
- 250g heavy cream
- 20g granulated sugar
- Fresh mango cubes
Instructions:
In a bowl, combine cake flour, sugar, melted butter, and eggs. Mix well. Gradually add in the milk, stirring continuously. Sift the mixture twice to ensure smoothness.
Warm a nonstick pan over low heat. Pour a cup of batter into the heated pan, evenly spreading it by gently rotating it. Allow the crepe to cook for about a minute or until it can be easily removed with a spatula. Repeat this process until all the batter is used. Set cooked crepes aside to cool.
In a separate clean bowl, combine heavy cream and sugar. Beat this mixture until it forms stiff peaks. Transfer the whipped cream into a piping bag.
Halve each crepe, spread the whipped cream over, and roll it up. Stack the completed rolls, garnishing them with fresh mango cubes before serving.