Mini Mango Crepe Rolls

Mini Mango Crepe Rolls



100g cake flour

20g unsalted butter

15g granulated sugar

200g milk

2 eggs



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.



  1. Mix together cake flour, sugar, melted butter and 2 eggs until well combined. Gradually add in milk and mix well. Sift twice.
  2. 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.
  3. 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.
  4. 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.
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