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Mango Crepe Samurai


OMG! Layers of crepes, sweet mangos and whipped cream baked to perfection. Sure to be a family favorite dessert once you bite into it.

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Rate this recipe 3.4/5 (37 Votes)


  • CREPE:
  • 3/4 cup all-purpose flour
  • 2 eggs, beaten
  • 3/4 cup fresh milk
  • 1/3 cup water
  • Pinch salt
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 6 eggS
  • 1 cup sugar
  • 1 cup whipped cream
  • 1 teaspoon vanilla extract
  • 3 to 4 cups mango cubes


Servings 20
Preparation time 20mins
Cooking time 35mins


Step 1


Combine ingredients in a bowl with a whisk until smooth. Strain crepe batter and allow it to rest 30 minutes before heating up crepe pan. Lightly spray or brush pan with oil and pour crepe. When the sides of the crepe are slightly pulling away, invert crepe and cook very briefly, a few seconds.
Set crepe aside and continue cooking batter.

With a hand mixer, beat the yolk, while gradually adding powdered sugar. Beat 10 minutes until ivory in color and thick. Slowly fold in whipped cream, and vanilla or orange liquor.

Butter baking dish. Place a layer of crepes on baking dish. Pour egg yolk mixture. Spread a layer of mangoes. Repeat layering ending with a layer of crepes. Egg yolk mixture should seep through to the final layer.

Bake on preheated 350º oven, middle rack until lightly browned, about 15 to 20 minutes. Cool before serving.

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