🥞 Mango Cream Crepe Rolls

🧾 INGREDIENTS (Serves 4)

🔹 Crepes

• 120 g all-purpose flour
• 2 eggs
• 300 ml milk
• 1 tbsp sugar
• 1 tbsp melted butter
• 1/2 tsp vanilla extract
• Pinch of salt
• Yellow food coloring (optional, for mango look)

🔹 Cream Filling

• 250 ml heavy whipping cream
• 40 g powdered sugar
• 1 tsp vanilla extract

🔹 Filling

• 2 ripe mangoes (cut into thick strips)

🔹 Garnish

• Powdered sugar
• Mint leaves

🔥 INSTRUCTIONS

Step 1: Make Crepe Batter

1. Whisk eggs, milk, sugar, and vanilla together
2. Add flour and salt → mix until smooth
3. Add melted butter
4. Optional: add a few drops of yellow coloring
5. Rest batter for 15–20 minutes

Step 2: Cook Crepes

1. Heat a non-stick pan over medium heat
2. Lightly grease
3. Pour a thin layer of batter
4. Cook ~1 minute, flip and cook 30 seconds
5. Repeat and let crepes cool

Step 3: Whip Cream

1. Beat heavy cream + powdered sugar + vanilla
2. Whip until soft peaks form
3. Keep chilled

Step 4: Assemble Rolls

1. Place a crepe flat
2. Spread whipped cream in the center
3. Add a thick strip of mango
4. Fold sides and roll tightly (like a wrap)

Step 5: Chill & Serve

1. Chill rolls for 30–60 minutes (helps set shape)
2. Slice in half for clean layers
3. Dust with powdered sugar
4. Garnish with mint

💡 PRO TIPS

🥭 Mango matters

• Use ripe but firm mango (not too soft)
• Sweet varieties work best

🥞 Perfect crepe texture

• Batter should be thin and smooth
• Cook on medium heat → avoid browning

❄️ Clean slicing

• Chill before cutting
• Use a sharp knife

⚠️ COMMON MISTAKES

• ❌ Overfilling → rolls break
• ❌ Cream too soft → messy shape
• ❌ Crepes too thick → not flexible

📊 CALORIES (approx)

• ~300–380 kcal per serving