Mango Crepe Roll Cake Recipe

Name: Mango Crepe Roll Cake
Prep time: 50 min
Cook time: 4 min
Total time: 54 min
Yield: 8
Cuisine: Korean
Ingredients: 2 Eggs; 25g Sugar; 0.5g Salt; 2g Vanilla extract; 100g All-purpose flour; 250g Milk; 35g Melted unsalted butter; Yellow food coloring; Mango; 250g Heavy cream; 60g Condensed milk

by Cooking Tree 2022-06-08

written by Cooking Tree 2022-06-08

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Mango Crepe Roll Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

Crepe cake takes a lot of time and effort because you always have to bake a lot of crepes.
When baking a crepe, do not turn it over and bake it on one side only to cool it, and then make the non-baked part come to the outside of the cake so that the color is pretty.
The cream is also simply whipped by adding condensed milk to fresh cream. It has a nutty flavor and goes well with sweet mango.
Roll the crepe, wrap it well in cling film, harden it in the refrigerator, and then cut it to make the cross-section look pretty.
On a hot day, how about a slice of crepe roll cake filled with cool mangoes?
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mango Crepe Roll Cake
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 50 Minutes Cooking Time: 04 Minutes 04 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Eggs
25g Sugar
0.5g Salt
2g Vanilla extract
100g All-purpose flour
250g Milk
35g Melted unsalted butter
Yellow food coloring

Mango
250g Heavy cream
60g Condensed milk

Instructions

Add sugar and salt vanilla extract to the egg and mix, then sift the flour, add a little milk, and mix well.
Add all the remaining milk, mix well, add melted butter, mix, add a little yellow food coloring, mix, and sieve through a sieve.
Cover with cling film and rest in the refrigerator for 1 hour, then heat the pan over low heat, mix the dough, and pour into the pan to bake.
Bake until the color of the top side changes and take it out immediately. (Do not bake both sides, bake only one side)
Arrange the crepes one after the other, apply cream, put the cut mango on top, and roll it up, then fold the side up and roll it up to the end.
Cut it after hardening in the refrigerator for 2 hours.

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