Mango Pillow Crepe
Directions
- 1Mix together 4 eggs and 60g of sugar.
- 2Gradually add in 500ml of milk and 70g of unsalted butter.
- 3Add in 200g of sifted cake flour and 1 tsp of baking powder.
- 4Mix until combined.
- 5Sift the crepe batter to avoid any clumps and then refrigerate for an hour.
- 6Take one ladle of batter and pour it onto a non-stick pan.
- 7Cook on low to medium heat for 1.5 to 2 minutes.
- 8Once cooked, set aside the crepe and let it cool.
- 9Whip 350ml of non-dairy whipping cream until a stiff peak forms.
- 10Cut some fresh mangoes.
- 11Place whipped cream on the crepe.
- 12Add mango puree on top of the whipped cream.
- 13Add fresh mangoes.
- 14Add more whipped cream.
- 15Fold the crepe.
Ingredients
- 4 eggs
- 60 g sugar
- 500 ml milk
- 70 g unsalted butter
- 200 g sifted cake flour
- 1 tsp baking powder
- 350 ml non-dairy whipping cream
- fresh mangoes
- mango puree
- 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
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