Blue Pea Flower Mangoes Cheese Towel Roll Crepe Cake

Ingredient

Method

Crêpe: 1 B egg, apprv 45g 200g full milk 20g unsalted butter, melted 60g all purpose flour 2g blue pea flower powder 15g caster sugar butter for coating the pan Filling A: Mangoes, sliced Filling B: (whisk til stiff) 150g heavy cream 70g cream cheese 25g milk 15g condensed milk 20g sugar

1. Mix all crepe ingredient in a big bowl. 2. Strain the mixture and place in the refrigerator in an airtight container for at least 12 hours or overnight. 3. Heat the square nonstick frying pan, then wrap bit of butter on it. 4. Pour the crepe mixture on the frying pan. 5. Fry the crepe until the mixture is dry completely (abt 8 pcs). 6. Let it cool down. 7. Filling B: whisk the heavy cream and sugar until stiff. Set aside. In another bowl, beat cream cheese until smooth. Add condensed milk and sugar and beat until combined. Fold in whipped cream and mix well. Chill for 2hrs to make it more harder Assemble: 1. Put the square crepe in a line where they are overlapping. Spread the filling B and place mangoes.  Fold the edge to make it looks like rectangle shape. 2. Starting from one end start to roll the outside of the circle to the middle, and continue to roll the crepe all the way along the circles carefully. 3.Wrap with cling wrap and chill for 1 hour or overnight. 4. Cut and served.