100g cake flour
20g unsalted butter
15g granulated sugar
250g heavy cream
20g granulated sugar
Fresh mango cubes
Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
- Mix together cake flour, sugar, melted butter and 2 eggs until well combined. Gradually add in milk and mix well. Sift twice.
- Grab a nonstick pan, no need to grease it, keep the heat low and warm the pan. Pour in a cup of batter, and gently move the pan around to let the batter spread evenly. Keep the heat low and let cook for about 1 minute or until you can easily peel off the crepe with the help of a spatula. Repeat the steps until you use up all the batter. Let the crepes cool down.
- In a clean bowl, bring together heavy cream and sugar, and use a hand mixer to beat until stiff peaks form. Transfer the whipped cream in to a piping bag.
- Fold each crepe in halves, spread the whipped cream on it and roll it up. Pile them up. Decorate them with fresh mango cubes and serve.