Mango Mille Crepe

I haven't try this kind of mille crepe before, just heard from someone that was so delicious and expensive in Malaysia. Then I'm decided to give a try, lucky is look good for first time trying. Something new for me and for my two monster, but they not really like the texture and taste. 

Adapted from : Nasi Lemak Lover

(make 2 x 7” cake, about 22 crepes per Mille crepe cake)

For the mango cream
300ml non-dairy whipping cream
300gm fresh mango puree 
5tablespoon mango concentrated
1tablespoon lemon juice 

Method

1. In a mixing bowl, beat whipping cream on high speed until thick and stiff.
2. Add in the rest of ingredients, combine well and chill in the refrigerator.

For the crepes
6 eggs
1000ml full cream milk
300gm all purpose flour
90gm melted butter

Fresh mango for decorate

Icing sugar for dusting

Method

1. Lightly whisk eggs, add in milk 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 to relax.
3. Place a 7-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.
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.
8. Top with slice mango and dust with icing sugar.