A delicious dessert called pastel enrollado de crepes y mango combines the light tastes of crepes with the sweetness of ripe mangoes and whipped cream. It's a great treat for any event, and the way it's presented in rolls really makes it stand out!
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons unsalted butter, melted. 2 ripe mangoes, peeled and sliced. 1 cup whipped cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. Mint leaves for garnish.
Instructions: In a bowl, whisk together the flour, sugar, and salt. In another bowl, beat the eggs and then add milk and melted butter. Mix well. Combine the wet and dry ingredients and whisk until a smooth batter forms. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a small amount of batter into the skillet, swirling it to create a thin crepe. Cook until the edges start to brown, then flip and cook the other side. Repeat with the remaining batter. Let the crepes cool completely. In a separate bowl, whip the cream, powdered sugar, and vanilla extract until stiff peaks form. To assemble, place a crepe on a serving plate, spread a layer of whipped cream, and add sliced mangoes. Repeat with more crepes, cream, and mangoes, stacking them. Once the stack is complete, roll the crepes gently but tightly, creating a roll or log shape. Chill the crepe roll in the refrigerator for at least 30 minutes to set. Before serving, garnish with fresh mint leaves and a dusting of powdered sugar. Slice and enjoy your delicious Pastel enrollado de crepes y mango!
Prep Time: 20 minutes
Cook Time: 20 minutes
dusty zoo
