Mango Mille Crepe Cake

Servings

6–8 slices

Total Time

1.5–2 hours

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Ingredients

Crepes

• 250 ml milk

• 2 large eggs

• 100 g all-purpose flour

• 30 g sugar

• 30 g melted butter

• 1 tsp vanilla extract

• Pinch of salt

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Cream Filling

• 300 ml heavy cream (cold)

• 50 g powdered sugar

• 1 tsp vanilla extract

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Fruit Layer

• 2–3 ripe mangoes, diced

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Topping

• Extra mango cubes

• Powdered sugar (for dusting)

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Instructions

Step 1: Make Crepe Batter

• Whisk eggs + sugar

• Add milk, melted butter, vanilla

• Sift in flour + salt

• Mix until smooth

• Rest batter 20–30 minutes

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Step 2: Cook Crepes

• Heat non-stick pan (medium-low heat)

• Pour thin layer of batter

• Cook 30–60 seconds each side

• Stack and let cool
  👉 You should get ~15–20 crepes

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Step 3: Whip Cream

• Beat heavy cream + powdered sugar + vanilla

• Until soft peaks form (smooth and fluffy)

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Step 4: Assemble Cake

• Place 1 crepe → spread thin layer of cream

• Add small amount of diced mango

• Repeat layers
  👉 Press gently to keep cake stable

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Step 5: Finish

• Top with whipped cream

• Add mango cubes

• Dust with powdered sugar

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Step 6: Chill

• Refrigerate at least 2 hours before slicing
  👉 Helps layers set perfectly

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Pro Tips 🔥

• Use very thin crepes → more elegant layers

• Don’t overfill → cake may collapse

• Chill knife before cutting → clean slices

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Flavor Profile

• Soft, delicate crepe layers

• Light, airy cream

• Sweet, juicy mango bursts

• Perfect balance of creamy & fresh