Golden Mango Mille Crêpe Cake

In a bowl, whisk together eggs, milk, water, sugar, and vanilla.

Sift in flour and salt, whisk until smooth.

Add melted butter and mix well. Let the batter rest 20–30 minutes.

Heat a non-stick pan over medium-low heat and lightly grease.

Pour ~1/4 cup batter, swirl into a thin layer, and cook 1–2 minutes per side.

Stack finished crêpes on a plate. Let cool completely.

2. Prepare Mango Cream

Whip cold cream with powdered sugar and vanilla to soft peaks.

Fold in mango puree gently until combined.

Optional: Bloom gelatin, melt, and mix with 1 tbsp warm mango puree. Fold into the cream for stability.

3. Assemble the Cake

Place one crêpe on a cake stand. Spread a thin layer of mango cream.

Repeat layering: crêpe → mango cream → crêpe… until all layers are used.

Chill in the fridge at least 4 hours (overnight for best slicing).

4. Decorate

Spread whipped cream or mango cream on top.

Arrange fresh mango slices decoratively.

Drizzle mango puree or coulis.

Optionally, sprinkle toasted coconut or caramel threads.

Serving and Storage Tips