Want a fresh take on the crepe cake trend? Try this summer-ready mango crepe cake recipe for a pop of tropical flavor!
Ever since the crepe cake boom a few years ago, I kept revising the concept and experimenting with different flavors like strawberry chocolate, matcha almond, and finally this glorious mango crepe cake. There’s something relaxing about the repetitive crepe cake process and I personally find it so gratifying to finally slice into the delicate layers of crepe and cream. And it’s honestly more like cooking than baking so this one is for the non-pastry people!!
How to Make It
I adapted a basic vanilla crepe recipe to really bring out the mango flavor in the filling and glaze. To make the crepe batter, whisk together flour and sugar in a bowl, then gradually add in eggs. Next, mix in butter and warm milk, alternating between the two. Make sure that the butter and milk and around room temperature so that they don’t accidentally cook the eggs!
Crepes are usually quite thin so make sure that your batter is smooth and thoroughly mixed. Feel free to run the batter through a sieve, but I found this step unnecessary.
To cook the crepes, heat a nonstick skillet over medium heat. Nonstick is especially important here because we aren’t adding any additional fat to keep the crepe from sticking. Pour around 1/4 cup of batter into the pan and tip to evenly coat the bottom surface. The amount depends on the size of your pan (I used an 8-inch nonstick). Cook until the crepe begins to bubble and turn golden, then flip. This may take a few tries, and I recommend using a flat rubber spatula or your fingers (be careful!) to flip the crepe.
Repeat with the rest of the batter and let the crepes cool. This will yield around 10-15 crepes, depending on the size of your pan.
Whipped Cream and Mango Topping
The classic filling for a mille crepe cake is lightly sweetened whipped cream which goes wonderfully with the fresh mango. Using a hand mixer or stand mixer fitted with a whisk attachment, whip cold heavy whipping cream and sugar on medium-high speed until medium peaks form, around 3-4 minutes. You want the cream to be stiff enough to hold its shape between the crepes. Adust the amount of sugar to taste!
My favorite part of this crepe cake is the fresh mango incorporated throughout the cake. I’m no mango expert but I think that I used Tommy Atkins mangos which may be on the larger side, so make sure you have a few mangos on hand!
Blend one of the mangoes and cook pureéd mango with lemon juice in a small saucepan over low-medium heat. Let it cook until thickened, then cool to room temperature. This concentrates and elevates the mango flavor. Cut the other mango into bite-sized slices and reserve some for garnishing.
Starting with a crepe, layer on whipped cream, then mango slices, then another crepe. Continue until all crepes are assembled. Transfer mango glaze to a squeeze bottle or ziploc bag and drizzle on top. Top crepe cake with mango chunks and mint, if desired!
Crepe cakes are an instant crowd-pleaser, so make sure to enjoy it fresh!
Mango Crepe Cake
- 1 ⅛ cup flour, sifted
- 3 tbsp sugar
- 3 eggs
- 3 tbsp butter, melted
- 1 ½ cups milk, room temperature
Mango Filling and Topping
- 2 cups cold heavy whipping cream
- 2 tbsp confectioners' sugar
- 2-3 large mangos
- 1 tsp lemon juice, optional
- In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating.
- On a nonstick skillet over medium heat, pour ~1/4 cup of batter and tip the pan to cover the entire bottom surface evenly. Cook until crepe begins to bubble and turn golden, then flip. Repeat with the rest of the batter. Let cool.
Whipped Cream and Mango Glaze
- Combine confectioner's sugar and cold heavy whipping cream in a large bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, whip heavy cream on medium-high speed until medium peaks form, around 3-4 minutes.
- Peel and blend 1 mango. Cook pureéd mango with lemon juice in a small saucepan over low-medium heat. Cook until thickened, then let cool.
Filling and Assembly
- Slice the other mango(s) into thin, bite-sized pieces, leaving some for garnish.
- Starting with a crepe, layer on whipped cream, then mango slices, then another crepe. Continue until all crepes are assembled.
- Top with reserved mango pieces and drizzle crepe cake with mango glaze.