Mango crepe cake

Layer upon layer of lace-thin crepes, mango purée made from the most beautifully sweet and ripe mango, and whipped yogurt and cream with vanilla and mango purée.

For years now I’ve seen various bakeries and their customers across the world posting photos and videos of crepe cakes. I’ve always been so curious to know how they eat–how they taste, what the texture is like–and it is one of the many things that I knew I would have to make if I wanted to try it, since the odds of me stumbling upon somewhere to buy it here in northern Sweden are slim to none.

I had a very ripe mango that I’d been looking at each morning when I strolled through to the kitchen, bleary eyed and in need of coffee, wondering what its fate would be. I’d made cakes and pies recently with delicious juicy chunks of mango, so I knew it would have to be something different. I thought about puréeing it, and instantly a crepe cake came to mind. The delicate sweetness of the mango, combined with the subtle tang of yogurt, and the decadence of whipped cream and vanilla are the perfect accompaniments to the layers of thin, soft crepes. A very satisfying thing to eat, whether you want to cut right through all the layers with a fork or peel each layer off, one by one.

You can make the crepe batter up to 24 hours before cooking them, but a stay in the fridge for at least an hour is highly recommended to allow the flour to hydrate. If making the mango purée, ensure that the mango is very ripe, otherwise, I recommend using a tinned mango puree.