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.
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!
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!
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!
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!
4
Flip the crepe. It’s easier to use your hands, because they are so soft and delicate and can rip easily.
5
Make the coconut whipped cream. If you prefer no coconut, feel free to leave it out!
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!
7
Layer the mango filling. Next, alternate with the mango coulis instead of the whipped cream.
8
Decorate! Spoon the rest of the whipped cream on top. Garnish with fresh mango slices, more coulis, and toasted coconut.
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30 Layer Mango Crepe Cake
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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
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 😊
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