Mango Crepe Cake With A Citrus Glaze

Crepes are a world-famous French treat, and whether you prefer sweet or savory fillings, you can never go wrong with a tasty crepe. And precisely because there are so many different options, it makes sense to experiment and mix things up a bit, right? In that spirit, we created a fluffy, creamy, fruity crepe cake that will make even the French jealous!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 45 minutes

You'll Need:

For the mango crepe cake:

  • crepes
  • cream filling
  • 3 mangoes, sliced
  • mango puree
  • mango glaze
  • diced mango
  • chocolate shavings

For the crepes:

  • 4¼ cups milk
  • 4 cups flour
  • 6 eggs
  • 2 tbsp vanilla extract
  • 1 pinch of salt

For the cream filling:

  • 2⅔ cups cream cheese
  • 1⅔ cups powdered sugar
  • 3 tbsp lemon juice

For the mango puree:

  • remaning mango slices
  • 1-2 tbsp sugar
  • ½ cup orange juice

For the mango glaze:

  • remaning mango puree
  • ⅔ cup sweetened condensed milk
  • ½ cup mango jam
  • 6 gelatin sheets, soaked

Here's How:

1. For the crepes, mix the milk, flour, eggs, vanilla extract, and salt with an immersion blender until smooth. Place 2 tall measuring cups to the left of your stove burner and balance a rolling pin between the 2 cups. Heat a greased square or rectangular pan over medium heat, pour some of the crepe batter into the pan, and cook the first crepe. Partially wrap the first crepe around the rolling pin, leaving the right side of the crepe in the pan. Pour more crepe batter into the pan and over the end of the first crepe, let the second crepe cook, and then gently roll the rolling pin so that the second crepe is partially rolled up – make sure to leave the right side of the crepe in the pan. Repeat with the rest of the crepe batter.

2. Peel the mangoes and cut them into thin slices. Also remove the pulp from the core as you will need it later for the mango puree.

3. For the cream filling, beat the cream cheese, powdered sugar, and lemon juice with a hand mixer until smooth. Roll a section of crepes off of the rolling pin and roll the open end around a tall, greased drinking glass. Spread a layer of the cream filling over the section between the crepes on the rolling pin and the crepes on the glass and cover it with mango slices. Roll the coated section around the glass and continue spreading cream filling and mango slices over the crepe roll until you have worked your way through the entire cake.

4. Place the crepe cake upright on a cake plate with the glass still in the middle. Coat the entire crepe cake with the remaining cream filling and refrigerate for 1 hour.

5. For the mango puree, add the orange juice, sugar, and remaining mango slices to a saucepan over medium heat. Bring to a boil, puree the contents with an immersion blender, and let cool.

6. Carefully remove the glass from the crepe cake and fill the hole with about ⅓ of the mango puree.

7. For the mango glaze, combine the remaining mango puree, sweetened condensed milk, and mango jam in a saucepan over medium heat and cook to 150°F. Squeeze the liquid out of the soaked gelatin sheets and stir them into the mixture until dissolved. Remove the pan from the heat, let the glaze cool a bit, and then pour it over the entire crepe cake.

8. Refrigerate the mango crepe cake for a few hours, or preferably overnight, and garnish with diced mango and chocolate shavings before serving.

Get the recipe for the Chocolate Cream Spiral Cake featured in the bonus video.


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