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Fluffy Mango Cream Crepes

Delicate, soft crepes filled with clouds of vanilla whipped cream and chunks of fresh sweet mango, dusted with powdered sugar and served with mango puree.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 crepes
Course: Breakfast, Dessert
Cuisine: Asian Fusion, French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crepe Batter
  • 1 cup cake flour sifted (or all-purpose)
  • 2 tbsp granulated sugar
  • 2 large eggs
  • 1.25 cups whole milk
  • 2 tbsp unsalted butter melted
  • 1 pinch salt
Filling
  • 1.5 cups heavy whipping cream cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 3 large mangoes ripe, peeled and cubed (Honey/Ataulfo preferred)
Garnish
  • 1 tbsp powdered sugar for dusting
  • 1 bunch fresh mint

Equipment

  • Non-stick crepe pan or frying pan
  • Blender or whisk
  • Electric hand mixer
  • Spatula

Method
 

  1. In a blender, combine flour, sugar, eggs, milk, melted butter, and salt. Blend until smooth. Refrigerate batter for 30 minutes.
  2. Heat a non-stick pan over low-medium heat. Lightly grease with butter. Pour 1/4 cup of batter and swirl to coat the bottom.
  3. Cook for 1-2 minutes until the top is set. Flip carefully if desired for 10 seconds, or just slide out onto a plate. Repeat to make 6 crepes. Let cool completely.
  4. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  5. To assemble, place a cooled crepe on a board. Add a scoop of cream in the center, top with mango cubes, and cover with more cream.
  6. Fold the edges of the crepe over the filling to create a square or rectangular pillow shape.
  7. Chill the assembled crepes for 20 minutes to set the shape.
  8. Dust with powdered sugar, drizzle with any mango puree made from scraps, garnish with mint, and slice to serve.

Notes

Use the trimmings from the mango cheeks to blend into a quick puree sauce. Ensure the crepes are completely cool before filling, or the cream will melt.