For the Crepes:
- 70g cake flour
- 20g sugar
- 15g corn oil
- 180g milk
- 2 eggs
For the Cream Filling:
- 300g whipping cream
- 25g sugar
For the Topping:
- Fresh mangoes, peeled and sliced
Instructions:
- Making the Crepes: a. In a mixing bowl, combine cake flour, sugar, corn oil, milk, and eggs. Stir until well combined. b. Sieve the batter to achieve a smooth texture. c. Heat a non-stick pan over low heat and pour in a portion of the batter, swirling to form a thin crepe. d. Cook until bubbles appear on the surface, then transfer to a cooling rack. e. Continue the process until all the batter is used up.
- Preparing the Cream Filling: a. In a separate bowl, whisk together the whipping cream and sugar until it reaches a yogurt-like consistency. b. Transfer the whipped cream to a piping bag.
- Assembling the Crepe Roll: a. Place three crepes on a flat surface, overlaying them slightly. b. Pipe a layer of whipped cream over the crepes and spread it evenly using a spatula. c. Arrange the sliced mangoes in the center of the crepes. d. Add another layer of whipped cream on top of the mangoes, spreading it out smoothly. e. Carefully roll up the crepes, enclosing the mangoes and cream within. f. Place the crepe roll in the freezer for 30 minutes to set.
- Serving: a. After setting, remove the crepe roll from the freezer. b. Slice and serve as a delightful dessert or breakfast treat!
