Mango Mille Crepe Cake

This delicious mango crepe cake has 15 layers of thin crepes, whipped cream, and fresh, juicy mangoes! It's the tastiest dessert for summer!

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: 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.

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!