Mango Mille Crêpes Cake 法式芒果千層蛋糕

Mango Mille Crêpes make 8" cake, about 20-22 crepes per Mille crepe cake

Recipe

For the crepes

6 eggs (room temperature)

1000ml  milk (take out from fridge and stand for a while)

300g all purpose flour

90g melted butter

2 tsp vanilla extract

Method

1. Lightly whisk eggs, add in milk, vanilla and melted butter, sift in flour and combine well.

2.Strain and cover with plastic wrap and refrigerate overnight, this allows the gluten in the flour a chance to relax.

3. Place a 8-inch nonstick pan over low heat.

4. Add a ladle of crepe batter and quickly tilt the pan to coat the entire surface evenly in a thin layer and pour the excess of batter. (Pic 1)

5. While cooking, trim off the excess crepe at the area where the batter was pour out.

6. Cook only one side until golden (less than 1min) and remove crepe by lifting it by the edges.

7. Continue cooking the rest of the crepes, stacking up the crepes as you work.

Recipe

For the mango cream

300g non-dairy whipping cream

300g fresh mango puree (about 2 mango)

5tbsp mango concentrated

1tbsp icing sugar

1tbsp lemon juice 

Method

1. In a mixing bowl, beat whipping cream and icing sugar on high speed until thick and stiff.

2. Blend Mango into puree. (Pic 2. ) Add in the rest of ingredients, combine well with whipping cream and chill in the refrigerator. (Pic 3)

To assemble Mille Crêpes

1. Using a spatula or pastry scraper, spread a thin layer of mango cream on the first crepe.

2. Repeat the layers to make a stack of 20-22. (Pic4)

3. Chill for overnight. Serve cold.

4. Dust the top with icing sugar and decorate with mango slices, if desired. Enjoy!

Recipe adapted from: http://nasilemaklover.blogspot.ca/2011/03/mango-mille-crepe-fruity-march.html

可丽饼材料：
面粉 300克
鸡蛋 6粒
牛奶 1公升
溶化牛油 90克
香草油 2茶勺


奶油馅
打发植物性奶油 300克
芒果泥 300克
浓缩芒果汁 5大匙
糖粉 1 茶勺



做法：
1。 在面粉中间开窝，加入蛋，用打蛋器慢慢搅匀，加入牛奶,香草油 和溶化牛油，直到所有面粉搅 匀, 过滤并盖上保鲜纸冷藏过夜。

2。隔天将面糊恢复至室温， 取一8寸不粘平底锅烧热，搽少许牛油或油，用勺子舀取面糊， 以最快的速度轻轻摆动平底锅，让面糊可以薄薄地布满一个 圈，用中小火慢慢煎再翻面，一片片 煎至面糊完为止。(圖1)

3。奶油馅的材料搅拌均匀。(圖 2&3)

4。 将 已放涼的可丽饼抹上一 层芒果鲜奶油，再盖上一层可丽饼，继续重复以上抹酱及盖可丽饼重叠的动作，共20张左右，高度可随意(圖4&5)，（可在最后一层抹上芒果 鲜奶油后铺满芒果粒），再盖上最后一片可丽饼，接着在最上层抹上一 层浓缩芒果汁，放入冰箱冷藏一夜后才切片享用。

Chinese recipe adapted from : http://ahmok33.blogspot.ca/2010/05/mango-mille-crepe-cake.html