KitchenTigress: Mango Mille Crepe Cake

Mango Mille Crepe Cake

mango mille crepe cake photo
Making good crepes is about getting the right amount of gluten in the batter. Too much gluten makes crepes rubbery. Too little makes crepes tear easily.

Gluten comes from flour proteins, which come from flour. The amount of flour in the batter is crucial. So is the type of flour, because some flours have more protein than others.

The amount of oil and egg yolk in the batter is important too. Fat reduces gluten formation, so it has a big impact on how the crepes turn out.

Stirring also plays a part because it increases gluten formation. Overmixing the batter would make crepes rubbery.

Frying crepes one by one takes time. As the batter sits, the flour in the mixture sinks to the bottom of the bowl. To keep it evenly mixed, remember to stir now and then. Otherwise, crepes made with thinner batter will tear. And crepes made with thicker batter will be rubbery.
mango mille crepe cake photo
Most crepe recipes tell you to sieve the batter, and let it rest before frying. That's because there's a lot of flour in these recipes. Sieving reduces the amount of flour, because some of it sticks to the sieve. And resting relaxes the gluten. Without these two steps, the crepes would be rubbery.

My recipe is different from others. It has far less flour. The batter would have too little flour, and the gluten would be too weak if it's sieved and rested. That would make crepes that tear easily.
mango mille crepe cake photo
If you want crepes that have the right texture, flavour and look, getting the batter right isn't enough. You must also get the heat right.

The pan must be quite hot. Heat turns the water in eggs and milk into steam, which makes the crepes puff up. When crepes puff up more, they're softer.

Heat also browns the crepes. Browning enhances the fragrance of the crepes. And it gives crepes a pretty, lacy look.

The frying pan mustn't be too hot either. If it is, the batter sets once it hits the pan, and the crepe would be too thick. Thick crepes are tough.
mango mille crepe cake photo
When the pan isn't too hot, there's time to swirl the batter into a thin layer before it sets. Good crepes are just thick enough to flip without breaking.

Turning a pile of crepes into mille crepe cake takes a lot of filling. If I fill my mille crepe cake with only whipped cream, that's too rich for me.

I need to lighten whipped cream with something. Pastry cream? Too much work. Durian? The fridge will smell for days. Strawberries? Too hard. Mangoes? Hey, bingo!
mango mille crepe cake photo
Sweet and soft mangoes go well with crepes and cream in both flavour and texture. The cheerful yellow doesn't hurt either. Who doesn't like colourful food?

How to make mango mille crepe cake

Step-by-step guide

Mango mille crepe cake requires some work but your effort will be rewarded handsomely. A stack of fluffy, lacy crepes filled with whipped cream and mangoes is truly yummy!

vanilla swiss roll
  • 30 g sugar
  • 100 g eggs
  • 15 g egg yolk
  • 30 g corn oil
  • 60 g plain flour
  • 200 g full-fat milk
  • 1/4 tsp pandan paste
  • lard or corn oil for greasing pan
  • 200 g dairy cream with 35% fat, very cold
  • 30 g sugar
  • 1/4 tsp vanilla extract
  • 3 mangoes, each about 250 g

  1. TO MAKE CREPES, mix sugar with eggs, yolk and corn oil till dissolved. Sift plain flour into mixture. Mix till even and smooth. Add half of full-fat milk. Mix till even and smooth. Add remaining milk. Mix till even and smooth.

  2. Heat 18 cm frying pan over medium-low heat till medium-hot (125-130ºC). Reduce heat to low. Grease pan lightly.

  3. Measure 39 g batter in a cup. Pour into middle of pan. Swirl quickly to form even layer. (Get another 39 g batter ready whilst crepe is frying.) When crepe turns slightly brown around edges (takes about 30 seconds), loosen and flip with flexible spatula. Fry till second side is slightly brown (about 20 seconds). Remove crepe to plate.
  4. mango mille crepe cake photo
  5. Repeat frying as before, making 11 crepes in total. Whilst frying, mix batter gently once per batch of 3-4 crepes.

  6. Leave crepes till cool. Refrigerate till thoroughly chilled.

  7. TO MAKE FILLING, whip dairy cream with sugar till thick. Add vanilla extract. Whip till cream is just stiff enough to stick to whisk. Place cream in fridge.

  8. Peel mangoes. Cut into 1 mm thick slices. Discard peel and seeds.

  9. TO ASSEMBLE CAKE, place 1 crepe on serving plate. Spread with 23 g whipped cream. Top with mangoes. Place another crepe on mango layer and repeat layering as before, making sure cake isn't lopsided.
  10. mango mille crepe cake photo
  11. Gently press top of cake with bottom of cake pan. Cover cake with pan. Refrigerate till firm. Serve cold.