Dessert
Mango Crepe Roll
40 minPour 4Nutri-Score C€€
C
40 min
40 minMango Crepe Roll
ce qu’il vous faut
Ingrédients
eggsProduits laitiers2 morceaux
sugarÉpicerie20 g
milkProduits laitiers180 ml
oilÉpicerie15 ml
cake flour (sifted)Céréales70 g
mango (cut into strips)Fruits et légumes2 morceaux
whipping cream (cold)Produits laitiers300 g- sugarÉpicerie25 g
par portion
Nutrition
301kcal
- Glucides
- 26 g
- Protéines
- 5 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Tamis
Poêle- Batteur électrique
Spatule
pas à pas
Préparation
- Étape 1
Make the crepe batter
- Whisk the eggs with the sugar in a bowl.
- Add the milk and oil and whisk until combined.
- Sift in the cake flour and whisk to a smooth, thin batter.
- Étape 2
Rest the batter
- Let the batter rest so the flour hydrates and the bubbles settle.
- Étape 3
Whip the cream
- Pour the cold whipping cream into a bowl with the sugar.
- Whip to soft, light peaks.
- Étape 4
Cook the crepes
- Heat a lightly oiled frying pan over medium heat.
- Pour in a thin layer of batter and swirl to coat.
- Cook until set and lightly golden, then flip and cook the other side.
- Repeat with the remaining batter and stack the crepes.
- Étape 5
Assemble the rolls
- Spread a layer of whipped cream over each crepe.
- Lay mango strips along one edge.
- Roll the crepe up tightly around the filling.
- Étape 6
Chill and serve
- Chill the rolls so the cream firms up.
- Slice and serve.