Best Mango Crepe Roll Cake
These delicious Mango Crepe Rolls are filled with whipped vanilla cream and chunks of ripe mangoes, rolled up into a perfect crepe roll cake.
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Today, we are making mango crepe rolls. I am excited to make this recipe because not only do I love mangoes, but I also love crepes! Ah, I love crepes so much. From sourdough crepes to mille crepe cakes, they hit the spot every time.
Also known as a towel cake, this Mango Crepe Roll Cake features homemade whipped cream and chunks of ripe mangoes in every bite. They are the perfect dessert for mango lovers.
These Mango Crepe Rolls Are:
- Filled with fresh fruit
- Refreshing! Perfect to eat on a sunny day
- Perfect amount of sweetness
- Versatile Can be made with other fillings instead of mangoes.
Ingredients To Make Mango Crepes Rolls
- Whole Milk: Whole milk produces crepes that are more tender. However, feel free to use skim milk or low-fat milk.
- Eggs: Helps bind the crepe mixture.
- Butter: Adds fat and flavor to the crepes.
- All-Purpose Flour: All-purpose flour has the perfect protein content for crepes that are balanced in texture.
- Granulated Sugar: For sweetness.
- Cold Whipping Cream: To make whipped cream. You can use store-bought whipped cream instead of making it fresh.
- Powdered Sugar: To make the whipped cream. You can use store-bought whipped cream instead of making it fresh.
- Vanilla Extract: For the whipped cream.
- Fresh Mangoes: You can also use frozen mangoes that have been thawed.
Tips For The BEST Mango Crepe Rolls
Blend and Strain The Crepe Batter
To ensure that you have smooth thin crepes, use a blender to combine the crepe batter. Then, pass it through a sieve to eliminate lumps.
Rest The Crepe Batter
Rest the crepe batter in the fridge for one hour or overnight. This will improve the texture, flavor, and overall quality of the crepes.
Use a Measuring Cup When Cooking Crepes
Using a measuring cup when cooking the crepes ensures that each crepe is the same size.
Recipe Variations
There are many ways to make towel crepes (crepe roll cakes). Here are a few of my favorite variations.
Nutella Crepe Rolls
Instead of whipped cream and mangoes, spread a layer of Nutella on the crepes then roll them up! You can top off the towel cake with dollops of fresh whipped cream and fruit.
Strawberry Crepe Rolls
Replace the mangoes with chopped strawberries!
Chocolate Crepe Rolls
Add 2 tablespoons of cocoa powder (regular or dutch processed) to make chocolate crepe rolls. Leave out the mango chunks.
How To Store
Store the mango crepe rolls in an airtight container in the refrigerator for up to three days. It is best to eat these when they are fresh.
Mango Crepe Roll
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Ingredients
Crepe Batter Ingredients (Makes 6 Crepes)
- ¼ Cup (59 ml) Water lukewarm
- ½ Cup (118 ml) Whole Milk warm
- 2 Large Eggs
- 2 Tbsp (28 g) Unsalted Butter melted
- ½ Cup (62 g) All-Purpose Flour
- 1 Tbsp (12 g) Granulated Sugar
- Pinch Sea Salt
Whipped Cream (Can Use Storebought Whipped Cream)
- 1 ½ Cups (355 ml) Heavy Cream
- ½ Cup (65 g) Powdered Sugar
- 1 tsp (4 g) Vanilla Extract
Fruit
- 2 Ripe Mangoes Diced or Sliced
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 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 a 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
- In a large mixing bowl or stand mixer 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.
Assemble the Mango Crepe Roll Cake
- Lay down two to three crepes on your work surface in a line, slightly overlapping.
- Spread over a thin layer of whipped cream on top in the shape of a rectangle. Top it with the mangoes.
- Fold in the edges of the crepe along the two longer edges, then roll the crepe up from the short end to the other short end (like a burrito).
- Repeat with the remaining crepes and whipped cream.
- Place the assembled mango crepe rolls on a lined baking tray. Cover with plastic wrap and chill in the refrigerator for one hour. Enjoy!
Video
Notes
- Check out my post for helpful pics and the recipe video.
- Special Equipment (affiliate links): Blender | Cast Iron Crepe Pan | Crepe Spatula Kit | Hand Mixer
- To Store: Cover the mango crepe rolls with plastic wrap and store them in the refrigerator for one to three days.
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