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.
this made my Mother's Day! thanks so much for the great ideas, daughter!
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