Mango and Passionfruit Crepe Cake
Author: adapted from thekitchn.com and epicurious.com
Recipe type: Dessert
Serves: 8 cake slices
Ingredients
For the crepes:
- Ingredients
- 1 cup all-purpose flour
- 1½ cups milk
- 2 large eggs
- Pinch of salt
- 2 tablespoons of melted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla
- Neutral oil for cooking
For the coulis:
- ¾ cup frozen passion fruit puree,* thawed
- ½ cup sugar
- ½ vanilla bean, split lengthwise
For the whipped cream:
- 2 tablespoons sugar
- 1 cup heavy whipping cream
For the crepe cake:
- crepes
- whipped cream
- mango chunks from 1 large mango
- passionfruit coulis
Instructions
For the crepes:
- Make the batter: place the flour, milk, eggs, salt, and melted butter, sugar and vanilla in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
- Let the batter sit: cover the bowl and let the batter sit for at least ½ hour on the counter or overnight in the refrigerator.
- Cook the crêpes: place the pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit on the flame for a minute to get hot. Pour in about ¼ cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
- Flip the crêpe: when the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
- Cool the crêpe: tilt the pan and loosen the crêpe, then slide it onto the cooling rack.
- Continue making crêpes: Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.
For the coulis:
- For coulis:
- Combine passion fruit puree and sugar in heavy small saucepan.
- Scrape in seeds from vanilla bean; add bean.
- Stir over medium heat until sugar dissolves.
- Simmer until mixture is reduced to ½ cup, stirring frequently, about 6 minutes.
- Transfer coulis to bowl and refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.
For the whipped cream:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
To assemble your crepe cake:
- Add a dollop of whipped cream to the base of your plate or cake platter to make sure the cake stays put.
- Add your first crepe.
- Start with a tablespoon of whipped cream on your first crepe layer. Spread the whipped cream to make sure it covers the entire crepe. Add more whipped cream if needed.
- Drizzle some passion fruit coulis over your whipped cream.
- Add some mango chunks.
- Add your second layer and repeat until you've used up all your crepes.
Notes
Tips for the crepes:
Prepare to cook the crêpes: Before cooking the crêpes, assemble everything you'll need by your stove top: the batter, the pan, the oil, the spatula. If your bowl doesn't have a pour spout, have a ladle or ¼-cup measuring cup handy.
Stack and store: If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them. Place the stack in a sealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
Tips for the coulis:
You can make the coulis 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.
You can use frozen passionfruit or even passion fruit juice (you may just have use a little less to make sure your coulis has the right consistency) or you can use fresh passionfruit like we did (we pressed the pulp against a wire sieve to get the juice out and remove the seeds).
!For the whipped cream:
This recipe yields 1.5/2 cups and you can easily double it to make sure you have a generous portion of whipped cream in between each layer and whatever you don't use, you can store and use for something else!
Prepare to cook the crêpes: Before cooking the crêpes, assemble everything you'll need by your stove top: the batter, the pan, the oil, the spatula. If your bowl doesn't have a pour spout, have a ladle or ¼-cup measuring cup handy.
Stack and store: If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them. Place the stack in a sealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
Tips for the coulis:
You can make the coulis 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.
You can use frozen passionfruit or even passion fruit juice (you may just have use a little less to make sure your coulis has the right consistency) or you can use fresh passionfruit like we did (we pressed the pulp against a wire sieve to get the juice out and remove the seeds).
!For the whipped cream:
This recipe yields 1.5/2 cups and you can easily double it to make sure you have a generous portion of whipped cream in between each layer and whatever you don't use, you can store and use for something else!
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/mango-passionfruit-crepe-cake/