In pastry school, I learned how to make fool-proof, super-thin French crepes that practically melt in your mouth. I thought they were just for breakfast (which they are), but then I learned they also make an incredible dessert, aka crepe cake!

30 layers of super-thin, melt-in-your-mouth French crepes, homemade coconut whipped cream, mango coulis, and lots of fresh mango, this mango crepe cake has all of the same sweet and fruity flavors of my creamy mango mousse cake, but you don’t even need to turn the oven on.

mango crepe cake on a cake stand with whipped cream and chopped mango.

Is mango not your thing? I get it! My husband isn’t the biggest mango fan, but he loves my fruity strawberry crepe cake! It has the same crepe batter but is layered with strawberries and whipped cream.

Let’s Make It!

crepe batter in a glass measuring cup.

1

Make the crepe batter by blending until smooth. For a delicate, melt-in-your-mouth texture, let the batter rest before using. This relaxes the gluten and keeps the crepes from having a tough texture! 

mango filling being poured in a white bowl.

2

Make the mango coulis. A coulis is a thin sauce of pureed fruit, in this case, mango! I’ve used it frequently as a pastry chef because it is so easy to make!

crepe batter being swirled around a pan.

3

Cook the crepes in a non-stick frying pan. Tilt and swirl it in a circular motion so that the batter covers the bottom of the pan in a thin, even layer.

You will have enough batter to make about 17 crepes!

two hands flipping the crepe over in the pan.

4

Flip the crepe. It’s easier to use your hands, because they are so soft and delicate and can rip easily.

coconut whipped cream in a mixing bowl.

5

Make the coconut whipped cream. If you prefer no coconut, feel free to leave it out!

spreading whipped cream on top of a stack of crepes.

6

Layer the crepes with whipped cream. On a serving plate or cake plate, place one crepe layer on top, then spread a layer of whipped cream.

If you have mango left over, freeze it for later and make my chewy mango cookies. They are so soft and have a delicious mango curd center!

spreading mango coulis on top of a crepe.

7

Layer the mango filling. Next, alternate with the mango coulis instead of the whipped cream.

spreading whipped cream on top of the cake.

8

Decorate! Spoon the rest of the whipped cream on top. Garnish with fresh mango slices, more coulis, and toasted coconut.

a slice of crepe cake on a white plate.

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

mango crepe cake topped with whipped cream on a cake stand.

30 Layer Mango Crepe Cake

5 from 4 votes
– by Cambrea Gordon

With 30 layers of super-thin, melt-in-your-mouth French crepes, homemade coconut whipped cream, and mango coulis, this stunning mango crepe cake is packed with fresh, juicy mango flavor. The best part? No need to turn the oven on!
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Prep Time: 3 hours
Cook Time: 2 hours
Total Time: 5 hours
Course: Dessert
Cuisine: American, French
Servings: 8 people
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

French Crepes

  • 2 cups whole milk
  • 4 large eggs
  • 1 3/4 cup + 2 tablespoons all-purpose flour , *spooned and leveled, see notes for measuring*
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted

Whipped Cream

  • 1 1/2 cups heavy whipping cream, cold
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons coconut extract
  • Pinch fine sea salt

Mango Coulis

  • 2 1/4 cups frozen or fresh mango
  • 1/2 cup granulated sugar
  • 1/4 lemon, juiced
  • 1/4 cup cold water
  • 1 tablespoon cornstarch

Toppings

  • chopped or sliced mango
  • toasted coconut

Instructions

Make the crepe batter

  • Blend the milk, eggs, flour, sugar, vanilla, and salt until smooth, about 30 seconds. It will look like a thin pancake batter!
    2 cups (460 g) whole milk, 4 (200 g) large eggs, 1 3/4 cup + 2 tablespoons (240 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1 tablespoon vanilla extract, 1/2 teaspoon fine sea salt
  • With the blender running on low speed, stream the melted butter into the batter. Mix 30 seconds longer, then pour the batter into a bowl and cover. Chill in the fridge for at least 1 hour, but up to overnight.
    6 tablespoons (69 g) unsalted butter

Make the Whipped Cream

  • In a stand mixing bowl, whisk the heavy cream, powdered sugar, coconut extract, and salt on high speed until stiff peaks form. Keep it in the fridge until you are ready to use it.
    1 1/2 cups (338 g) heavy whipping cream, 3/4 cup (95 g) powdered sugar, 1 1/2 teaspoons coconut extract, Pinch fine sea salt

Make the Mango Coulis

  • Cook the mango, sugar, and lemon juice in a pot over medium heat for 10-12 minutes until softened.
    2 1/4 cups (300 g) frozen or fresh mango, 1/2 cup (100 g) granulated sugar, 1/4 lemon
  • Puree the mango in a blender or with an immersion blender until smooth, then pour it back into the pot. Whisk the cornstarch and water together and stir it into the pot. Cook for 2-3 minutes until thickened, then set aside to cool.
    1/4 cup (30 g) cold water, 1 tablespoon cornstarch

Cook the Crepes

  • When ready to cook, very lightly oil a nonstick skillet and place it over medium-low heat.
  • Add a heaping 1/4 cup of the batter to the pan and swirl it in a circular motion so that it completely covers the bottom of the pan. Don't worry if the first few crepes don't turn out; you may need to adjust the heat to get the hang of it!
  • Cook for 1 minute, then use a rubber spatula to loosen the edge of the crepe closest to you. Pick it up carefully with your fingers or use the spatula and flip it over. Cook for 30 seconds longer.
  • Transfer the crepe to a plate. Continue cooking until all of the batter is gone. You should have roughly 17 crepes. Set them aside to cool completely before using them.

Assembly

  • Place the first crepe on your serving plate or cake stand. Spread two tablespoons of the whipped cream in an even layer over the crepe. Place the next crepe on top. Then spread two tablespoons of the mango coulis.
  • Repeat layering crepes, mango filling, and whipped cream.
  • For the last crepe, dollop the remaining whipped cream on top of the cake. Garnish with fresh mango cubes, toasted coconut, and drizzle more mango coulis over everything.
    chopped or sliced mango, toasted coconut
  • Chill the crepe cake in the fridge for a minimum of 1-2 hours, this will set the filling and make it easier to cut into clean slices!

Video

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: While crepe cakes are best eaten the day they are made, you can store the assembled cake in the fridge for up to 3 days in an airtight container. After the first day, the crepes will start to absorb the filling and whipped cream, making it softer.
Serving: Use a very sharp knife to cut slices and serve them straight from the fridge. As the cake gets warmer, it will be more likely to fall over so I recommend keeping it chilled when not serving!
Serving: 1serving | Calories: 477kcal | Carbohydrates: 49g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 162mg | Sodium: 214mg | Potassium: 254mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1639IU | Vitamin C: 19mg | Calcium: 126mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

5 from 4 votes (4 ratings without comment)

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One Comment

  1. Nice to meet you,
    Thanks for Recipe, I wanna recook your recipe, I’m from indinesia, I hope People here like your recipe , and I will give you review or feed back after I recook 😊

    ▪︎Thank You▪︎