30 Layer Mango Crepe Cake
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!
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!
- 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.
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.
Make the Mango Coulis
- Cook the mango, sugar, and lemon juice in a pot over medium heat for 10-12 minutes until softened.
- 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.
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.
- 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!
