MANGO CREPE ROLL
 
 
Ingredients
  • FOR THE CREPES
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp oil
  • 1 + ½ cup + 2 tbsp milk
  • 2 drops yellow gel food colour
  • ½ tsp vanilla extract
  • FOR THE FILLING
  • 1 + ¼ cup whipped cream
  • 1 cup mangoes, chopped in cubes
Instructions
  1. In a bowl, add all-purpose flour, sugar, oil, milk, yellow gel food colour, vanilla and mix well.
  2. Place a non-stick pan on medium heat. Scoop out ¼ cup of the batter and spread it on the hot pan. Swirl it to make a perfect round.
  3. After a minute, cover the pan with a lid and let the crepe cook completely. Once done, remove it onto a plate and finish making the rest of the crepes the same way.
  4. Let the crepes come down to room temperature.
  5. Place 3 crepes on your table slightly overlapping with each other.
  6. Transfer the whipped cream to a piping bag and pipe it in a neat rectangle avoiding about 1 inch of the edges. Pipe the whipped cream inside the rectangle as well.
  7. Place the mango cubes over the whipped cream in a single layer. Do not overfill.
  8. Fold the crepe from the longer edges onto itself and then roll it to form a wrap.
  9. Let this chill in the fridge for 10-15 minutes before slicing it from the centre. Serve chilled and enjoy.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/mango-crepe-roll/