Crêpes are a world-famous French snack that – both savory and sweet toppings – simply tastes terrific. With these delicious basic requirements, it makes sense to experiment with crepes, right? We did just that and, with mangoes and cream cheese, created a fruity and creamy crepe cake that even the French green with envy.
For this you need:
For the crepe batter:
- 1 liter of milk
- 500g flour
- 6 eggs
- 2 tbsp vanilla flavor
- 1 pinch of salt
For the cream cheese cream:
- 600 g cream cheese
- 200 g powdered sugar
- 3 tbsp lemon juice
- 5 sheets of soaked gelatin
For the mango puree:
- Remnants of the mangoes
- 1-2 tbsp sugar
- 100 ml orange juice
For the mango glaze:
- 150 ml of condensed milk
- Mango puree
- 200 g mango jam
- 6 sheets of soaked gelatin
Also:
- 3 mangoes
- Rolling pin
- tall glass
- Mango cubes and chocolate for decoration
That is how it goes:
1.) Mix all the ingredients for the crepe batter into a creamy liquid. Then bake these in a square or rectangular coated pan to make crepes. Then roll the individual crêpes onto a rolling pin as shown in the video, pour new crêpe batter over the end of the previous one so that all of the crêpes together form a large roll.
2.) Peel the mangoes and cut them into thin slices. Also remove the pulp from the pit, it is needed for the mango puree.
3.) For the cream cheese cream, mix the cream cheese with powdered sugar; if you also work in five sheets of gelatine, the cream will be really nice and firm. Now roll a layer of the crêpes off the rolling pin and immediately roll it up around a greased glass. Brush the surface of the crêper roll, which is open between the rolling pin and the glass, piece by piece with the cream cheese and cover it with slices of mango.
4.) Now put the crêper roll coated with cream cheese and covered with mango slices upright – the glass is still in the middle – and coat it completely with the rest of the cream cheese cream; then put them in the refrigerator for about an hour.
5.) Meanwhile, cook all mango leftovers in a saucepan with sugar and orange juice until soft; then puree the mass and let it cool down.
6.) Carefully pull the glass out of the crepe roll and fill the hole with about a third of the mango puree.
7.) Soak the gelatine in water for the mango glaze. Heat the remaining ingredients in a saucepan, then squeeze out the gelatin and stir it into the mixture. Let the icing cool down a bit before pouring it over the cake. Then place the cake in the refrigerator for a few hours, preferably overnight. Before serving, decorate it with diced mango and some chocolate.
If you haven’t been able to walk past wonderfully fragrant crepe stands without indulging in one of these delicacies, that may change in the future, because this fruity and creamy cake may be waiting for you at home.
Have you just discovered your passion for rolled cakes? Then bake our Swiss roll with raspberries.
