Mango Pillow Crepe

60 mins
Serves 1
https://pin.it/2RMgYYHGX

Directions

  1. 1Mix together 4 eggs and 60g of sugar.
  2. 2Mix together 4 eggs and 60g of sugar.
  3. 3Mix together 4 eggs and 60g of sugar.
  4. 4Gradually add in 500ml of milk and 70g of unsalted butter.
  5. 5Gradually add in 500ml of milk and 70g of unsalted butter.
  6. 6Gradually add in 500ml of milk and 70g of unsalted butter.
  7. 7Add in 200g of sifted cake flour and 1 tsp of baking powder.
  8. 8Add in 200g of sifted cake flour and 1 tsp of baking powder.
  9. 9Add in 200g of sifted cake flour and 1 tsp of baking powder.
  10. 10Mix until combined.
  11. 11Mix until combined.
  12. 12Mix until combined.
  13. 13Sift the crepe batter to avoid any clumps and then refrigerate for an hour.
  14. 14Sift the crepe batter to avoid any clumps and then refrigerate for an hour.
  15. 15Sift the crepe batter to avoid any clumps and then refrigerate for an hour.
  16. 16Take one ladle of batter and pour it onto a non-stick pan.
  17. 17Take one ladle of batter and pour it onto a non-stick pan.
  18. 18Take one ladle of batter and pour it onto a non-stick pan.
  19. 19Cook on low to medium heat for 1.5 to 2 minutes.
  20. 20Cook on low to medium heat for 1.5 to 2 minutes.
  21. 21Cook on low to medium heat for 1.5 to 2 minutes.
  22. 22Once cooked, set aside the crepe and let it cool.
  23. 23Once cooked, set aside the crepe and let it cool.
  24. 24Once cooked, set aside the crepe and let it cool.
  25. 25Whip 350ml of non-dairy whipping cream until a stiff peak forms.
  26. 26Whip 350ml of non-dairy whipping cream until a stiff peak forms.
  27. 27Whip 350ml of non-dairy whipping cream until a stiff peak forms.
  28. 28Cut some fresh mangoes.
  29. 29Cut some fresh mangoes.
  30. 30Cut some fresh mangoes.
  31. 31Place whipped cream on the crepe.
  32. 32Place whipped cream on the crepe.
  33. 33Place whipped cream on the crepe.
  34. 34Add mango puree on top of the whipped cream.
  35. 35Add mango puree on top of the whipped cream.
  36. 36Add mango puree on top of the whipped cream.
  37. 37Add fresh mangoes.
  38. 38Add fresh mangoes.
  39. 39Add fresh mangoes.
  40. 40Add more whipped cream.
  41. 41Add more whipped cream.
  42. 42Add more whipped cream.
  43. 43Fold the crepe.
  44. 44Fold the crepe.
  45. 45Fold the crepe.

Ingredients

  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 60 g sugar
  • 60 g sugar
  • 60 g sugar
  • 500 ml milk
  • 500 ml milk
  • 500 ml milk
  • 70 g unsalted butter
  • 70 g unsalted butter
  • 70 g unsalted butter
  • 200 g sifted cake flour
  • 200 g sifted cake flour
  • 200 g sifted cake flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 350 ml non-dairy whipping cream
  • 350 ml non-dairy whipping cream
  • 350 ml non-dairy whipping cream
  • fresh mangoes
  • fresh mangoes
  • fresh mangoes
  • mango puree
  • mango puree
  • mango puree
  • whipped cream
  • whipped cream
  • whipped cream

Equipment

whisksievemixing bowlplastic wrapladlenon-stick panspatulaelectric mixercutting boardknifepiping bagplate

Tips

  • Sift crepe batter to avoid any clumps
  • Refrigerate crepe batter for an hour
  • Cook on low to medium heat for 1.5 to 2 minutes
  • Make sure to use a non-stick pan
  • Set aside the crepe and let it cool