I have been craving for this Mango Mille Crepe since that day when I was chatting with my colleague about it. This crepe is selling quite expensive here and for just a slice cost about S$9, so I have decided to make this myself. Is much easier than I thought and taste really good when chilled.
Recipe Source: Y3K French Style Mille Crepes
Ingredients for Crepes ( makes 20 - 22 pieces)
A: 225g Fresh Milk
1/4 tsp salt
65g plain flour
28g icing sugar
B: 30g butter ( meltd by double-boiling)
1. Place ingredients (A) into a large mixing bowl, stir well till batter is smooth. Strain through a sieve, rest it for 30 minutes. Add in ingredient (B) and mix in well just prio to frying crepe.
2. Heat a non-stick frying pan over medium heat till the pain is really hot with a slight smoke seen. Use a small ladle to scoop up no. (1) and pour a little batter into the pan tilting it so that just a thin layer of batter covers the base. Pour off any exess batter back into no (1). Cook crepe till underside has set.
3. When the edge turns to a pale golden, use a spatula to ease it away from pan. Use your hand and carefully lift out the crepe. Lay the cooked crepes in a container while you cook the remainder.Remember you must stir batter well before each scoop or else batter can thickens on standing ( if this happens,dilute it with a drizzle of water). Repeat process to the end.
A: 50g Fresh Milk, 25g instant custard powder
B: 180g non-dairy fresh whipping cream
C: 130g fresh mango chopped
1. Place ingredients (A) into a large mixing bowl, beat till thickened. Add in thickened ingredient (B) and (C), mix well, set aside. ( Keep chilled if it is not needed immediately.)
Place one piece of crepe on a cakeboard.
Spread a thing layer of filling on top.
Stack on another piece of crepe on it.
Lightly flatten with your hand along the centre point (this helps the cream to sit better)
Repeat process till finish.
Keep cake chilled overnight.