Mango Mille Crepe Cake With Whipped Cream -VIDEO
This delicious mango crepe cake has 15 layers of thin crepes, whipped cream, and fresh and juicy mangoes! It is the freshest and tastiest dessert recipe for this summer!
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Why You’ll Love This Recipe
- It’s a Show-Stopper! Impress your friends and family when you show them the crepe cake you made.
- Juicy Mangoes and Whipped Cream in every bite. Yum!
- Easy-to-find ingredients. Find them at any local grocery store.
- Downright DELICIOUS crepes!
What is A Crepe Cake/Mille Crepe?
A crepe cake (also known as Mille Crepe in French) is a cake that is made from layers of thin crepes and whipped cream. The layers are stacked to form a tall cake.
This cake is gorgeous! It’s not typical to see them at the average bakery. It is the dessert to make when you want to impress your friends and family.
How To Make A Homemade Mango Crepe Cake
Here is a summary on how you can make this delicious homemade mango crepe cake recipe. The directions are pretty straightforward. And don’t be scared, it looks difficult. But honestly, out of all the desserts I’ve made, this was pretty easy. It just requires a fair amount of time.
Step 1: Blend The Crepe Batter
Blend the crepe batter in a blender. Strain it, then let it sit for 10 minutes. This will ensure that there are no chunks. The batter will have the perfect consistency.
Step 2: Cook The Crepes
On a nonstick skillet, cook the crepes on medium-low heat. Flip when the edges of the crepe are light golden color. Cook for an additional 30 seconds. Then, repeat for the rest of the batter.
Step 3: Assemble The Crepe Cake
Divide the crepes into three even stacks. Take one stack and alternate layers of crepe and whipped cream! Then, add the mangoes and repeat.
Tips On Making Perfect Crepes At Home
Batter Consistency is Key
The batter should be thin and consistent throughout. There should be no chunks and it should not be too thick.
Straining the batter will help filter out the chunks. For the best texture, let the batter rest for 10 minutes.
Use A Nonstick Pan or Crepe Pan
A nonstick pan or a crepe pan is ideal for this recipe. Do not use stainless steel as your crepes will stick to the pan.
I like to use the Lodge Cast Iron Round Griddle for making homemade crepes. It lasts longer than a regular crepe pan. Plus, it gives the perfect shaped crepes (better than using a regular nonstick pan).
Troubleshooting
Here are common troubleshooting issues that homecooks have when making crepes.
How Do I Get Even Layers?
There are a couple of tips you can incorporate in order to get even layers when making a mille crepe cake.
- Use a measuring cup to measure out the crepe batter as your pour batter into the pan. This ensures that the same amount of batter is used for every crepe.
- To get even layers of whipped cream, use an ice cream scoop.
- This isn’t a requirement, but use a turntable when assembling your crepe cake. This will help spread the cream smoothly and evenly.
Why Are The Crepes Sliding Off?
- Chill The Crepe Cake for at Least One Hour. Keep the cake chill before slicing into it.
- Don’t use too much fruit. Too much mango adds too much moisture and liquid, which will make the crepes slide off of the cake.
Other Recipes You Will Love
Easy and Quick Sourdough Crepes
Homemade Ube Mochi Pancakes with Ube Glaze
Moist Sourdough Chocolate Cake with Buttercream Frosting
Moist Sourdough Discard Vanilla Cake
Mango Mille Crepe Cake
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Ingredients
For The Crepes
- 1 Cup (236.59 ml) Water lukewarm
- 2 Cups (473.18 ml) Milk warm
- 8 Eggs
- 8 Tbsp (112 g) Unsalted Butter melted
- 2 Cups (250 g) All-Purpose Flour
- 4 Tbsp (48 g) Granulated Sugar
- ½ tsp (3 g) Sea Salt
Fruit
- 5 Ripe Mangoes Diced
For The Whipped Cream
- 3 Cups (709.76 ml) Heavy Whipping Cream
- 1 Cup (130 g) Powdered Sugar
- 2 tsp (8 g) Vanilla Extract
Instructions
Make The Crepes
- Make the Crepe Batter: Add the wet ingredients (water, milk, eggs, and melted butter) into the blender. Then, add the dry ingredients (flour, sugar, and salt) into the blender. Blend on low speed until the ingredients are combined. Set aside for a few minutes for the bubbles to go down. Then, strain the mixture into a medium bowl.
- Cook the Crepes: Melt a small amount of butter into a 10-inch crepe pan or a non-stick skillet over medium-low heat. Pour about ¼ cup to ⅓ cup of batter into the skillet, just enough to coat the bottom of the pan. Use the crepe utensils to coat the pan with the batter evenly. (If you don't have these tools, you can swirl the pan around so that the batter is even). Fill in any gaps with extra batter.
- Flip: Once the edges of the crepe are golden, flip the crepe using crepe utensil or a thin spatula. Cook on the stove for 30 seconds or until the sides are golden. Then, transfer the crepe to a wire cooling rack or cutting board. Do NOT stack the crepes until they are cooled down!
- Repeat: Repeat for the remaining batter. Once the crepes are at room temperature, then you can stack them on top of one another.
Whipped Cream
- Whipped Cream: In a large mixing bowl or standmixer bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on medium speed until it forms stiff peaks (roughly 3-5 minutes). Set aside.
Build The Mango Crepe Cake
- Organize: Separate the crepes into three even stacks. Each stack should have five thin crepes.
- Crepe/Whipped Cream Layers: Lay one crepe on the board and spread a thin layer of whipped cream over the crepe. Place another crepe on top and repeat until you have finished the first stack of crepes.
- Mango Layer: On the last crepe of the stack, spread an even layer of whipped cream on top of the crepe. Arrange one layer of fresh mangoes on top of the cream. Spread a little bit of whipped cream on top of the mangoes.
- Repeat with the next two stacks of crepes.
- Topping: Top the crepe cake with diced mangoes. Transfer the remaining whipped cream into a piping bag. Pipe the whipped cream on the top of the cake in a design of your choosing.
- Refrigerate and cool the mango crepe cake for at least one hour. This helps prevent the crepe cake from sliding around when you slice into it. Then, enjoy!
Video
Notes
- Check Out My Post for helpful pics and troubleshooting answers.
- Special Equipment: Blender | Cast Iron Crepe Pan | Crepe Spatula Kit | Hand Mixer
- To Store: Store covered in an airtight container in the refrigerator for up to four days.
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