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–+ servings
A slice of mango crepe cake on a plate showing the layers of crepes and mangoes.

Mango Crepe Cake

Author: Gail Ng
Mango crepe cake made with 21 layers of thin crepes, whipped cream, and fresh mangoes
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Prep Time 1 hour
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours 45 minutes
Yield 8 servings
Category Dessert
Cuisine Japanese

Equipment

Ingredients
  

Crepes

  • 4 large eggs
  • 50 g granulated sugar
  • 1 tablespoon oil
  • 1 teaspoon vanilla extract
  • 750 g milk, dairy or non-dairy
  • 300 g all-purpose flour
  • ½ teaspoon salt

Filling

  • 600 g whipping cream or heavy cream
  • 60 g powdered sugar
  • 1 teaspoon vanilla extract
  • 2 ripe mangoes, sliced thinly

Topping

  • 1 ripe mango, finely diced

Instructions
 

Crepes

  • Wet ingredients: In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla extract. Add half of the milk and whisk together until combined.
    Left to right: eggs and wet ingredients in a mixing bowl, whisking wet ingredients together in a bowl.
  • Dry ingredients: Add the flour and salt and whisk until almost combined. Add the rest of the milk and continue whisking until you have a very fluid batter with some small lumps.
    Left to right: dry ingredients in a bowl of wet ingredients, whisking crepe batter in a mixing bowl.
  • Strain: Push the batter through a fine mesh sieve into another large bowl to break up the lumps for a smooth, watery batter.
    Left to right: pouring batter into a bowl through a sieve, pushing batter through a sieve with a spatula with the batter dripping down into a bowl.
  • Heat pan: On a stovetop, preheat a pan on medium heat. Add a small amount of cooking oil and wipe away the excess with a paper towel to leave only a thin film of oil on the pan. The pan is ready to use when a drop of water in the pan sizzles away immediately.
    Left to right: pouring oil into a frying pan, hand wiping away excess oil in a pan with a napkin.
  • Tilt pan: Use a ¼ cup measuring cup or ladle to add the batter to the middle of the pan. Immediately tilt the pan around to allow the batter to coat the bottom of the pan. Replace the pan on the stove when the batter stops running.
    Left to right: pouring crepe batter into a pan from a measuring cup, tilting a pan to spread crepe batter around a pan.
  • Cook: Cook the crepe for about 90 seconds on one side or until the edges start to lightly brown and lift from the pan. Gently flip the crepe with a spatula. Cook for another 30-60 seconds on the other side. Transfer the crepe to a cutting board to cool laying flat. Repeat with the rest of the batter. You should end up with about 22-24 crepes.
    Left to right: lifting a crepe with a spatula, a golden brown crepe in a pan after being flipped.

Filling

  • Whip cream: In a large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Use a hand mixer fitted with a whisk attachment on medium speed to beat the cream until it becomes firm peaks.
    Left to right: whipping cream ingredients in a bowl, whipped cream in a bowl with hand mixer above it.

Assemble the cake

  • Organize: Before you begin, separate your crepes into three even stacks.
  • Alternate crepes and cream: On a cake turntable (optional), lay down the first crepe. Spread an even layer of whipped cream on top of the crepe, leaving about ¼" of the outer edge empty. Place another crepe on top and repeat until you've finished the first stack of crepes.
    Left to right: spreading whipped cream on top of a crepe with an offset spatula, hand placing a crepe on top of whipped cream layer.
  • Mango layers: On the last layer of the stack, spread an even layer of whipped cream on top. Arrange an even layer of mango slices on top of the cream. Spread a bit more whipped cream on top of the mangoes to seal. Continue with the next stack of crepes and repeat.
    Left to right: hand placing a mango slice on top of a crepe cake, spreading whipped cream on top of a mango layer.
  • Topping: Transfer the remaining whipped cream to a piping bag fitted with a piping tip of your choice. Pipe a ring of whipped cream on top of the cake. Fill the middle of the ring with chopped mangoes.
    Left to right: piping whipped cream on top of a crepe cake, placing mango chunks on top of a crepe cake with a spoon.
  • Chill: Chill the crepe cake in the fridge for at least 1 hour to let the whipped cream set and prevent the layers from sliding around when you slice into it.

Nutrition

Calories: 597kcal | Carbohydrates: 61g | Protein: 12g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 178mg | Sodium: 234mg | Potassium: 415mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2213IU | Vitamin C: 29mg | Calcium: 192mg | Iron: 2mg
Keywords mango crepe cake, mango mille crepe cake
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