Mango Mascarpone Crepe Cake

  

For Mother's Day this year, my parents planned a hike for 8 am in the morning. So I woke up at 6 in an attempt to finish this crepe cake before the hike, but it took me a while to find a suitable pan, then fry 20-30 crepes — I did not make my 8 am deadline. Nonetheless, the crepe cake was delicious. The light sweetness of mascarpone cream balances wonderfully with the slightly buttery flavor of the crepes. It makes for a lovely Mother's Day treat, one everyone is sure to enjoy. 

Mango Mascarpone Crepe Cake

All credit to Flouring Kitchen

Makes one 9-inch crepe cake

Ingredients: 

for the crepes: 

4 large eggs

2 1/4 cups all purpose flour

1/4 cup granulated sugar

1 pinch (1/8 tsp) sea salt

1 pinch (1/8 tsp) baking soda

1 1/2 cups milk

1 1/2 cups water

2 tablespoons butter, melted

1 tsp vanilla extract

for the cream: 

2 cups mango (i used champagne)

1/4 cup water

3 tbsp granulated sugar

3 cups whipping cream

1 tsp pure vanilla extract

2/3 cup mascarpone cheese, softened

to decorate: 

extra mango pieces

raspberries/other fruit

Instructions: 

1. Place all crepe ingredients in a blender and pulse until smooth. Refrigerate overnight. 

2. To make the puree, cook mango, water, and sugar over medium heat until mangoes are soft. Mash into a puree and refrigerate. 

3. To fry the crepes, use a nonstick pan. Over medium-low heat, butter the pan. Add about 1/8 cup batter into the pan and swirl. Flip when edges begin to brown by running a spatula along the edges. 

4. To make the cream, whip cream to soft peaks. Add in mascarpone cheese, and whip until desired texture is reached. Fold in vanilla and mango puree. 

5. Cook all crepes, and allow them to come to room temperature. To make the cake, layer crepes, cream, and mango pieces. Refrigerate until firm before cutting.