Mango Crepes

Ingredients:

310g AP flour

100g sugar

625ml whole milk

4 eggs

30g butter ~ melted & cooled

Coulis

2 mangoes

1/4 cup water

100g sugar

Filling/Topping

355ml heavy/whipped cream

125g powdered sugar

100g mango coulis ~ room temp/chilled

Directions:

1. Slice the mango flesh off the seed and add it to a food processor or blender. Puree until smooth, then return the pureed mango to the empty pot. Place the pot over medium-low heat, add the sugar, and cook for 10-15 mins or until thickened. Stir constantly to keep the mango from bubbling. Off the heat, transfer the mango coulis to a clean bowl and allow it to cool to room temperature.
2. Prepare the crepes; add the flour, milk, eggs, sugar, and melted butter to a bowl or a blender and mix or blend until smooth.  Place a small non-stick pan over medium heat, grease with butter or non-stick spray, and add about 1/3 cup of batter to the pan.  Quickly swirl the pan to get an even layer of batter and cook for about 50-60 seconds or until the crepe begins to set, then flip with a spatula and cook for another 10-15 seconds.  Transfer the cooked crepe to a clean dish and repeat the process till the batter finish.
3. Use a hand mixer for the filling/top and beat until combined and fluffy.  Then add the cooled-down mango coulis and beat until combined.
4. Before assembling the cake, I cut all the crepes to the same size using a 7" or 8" ring cake. Then, I placed the first crepe inside the adjustable ring cake on a serving dish and added a dollop of mango whipped cream. I spread it into an even layer, top it with another crepe, and repeat until all the crepes have been used.
5. Lastly, top the prepared crepe cake with whipped cream, the remaining mango coulis, and chopped mango.  Place the cake in the refrigerator to chill for at least 3-4 hours or overnight before serving.