Ube Mango Crepe Cake
Fact: I love Instagram.
I mean don't we all?? Personally, it has been such a diverse platform that has introduced me to amazing people where I can draw inspiration from, it is also a place wherein you have the opportunity to grow your business and for some, it is a place to shop. At least that's how it works for me!
When I talk about people you can draw inspiration from on Instagram, one of the first that comes to mind is Jaclyn of Ten Thousandth Spoon. Jaclyn is a Filipina homemaker based out of the Philippines with an amazing feed to covet. She is a wife and mom to 2 (very talented) girls. Jaclyn comes from a close-knit family which can be credited to how very down to earth she is.
Jaclyn tries to visit the Philippines as often as she can. So, when she is in town and you get invited to their home for lunch and an opportunity to have a photo shoot. You drop everything and go!
So Michelle of Momma 'N Manila and I did drop everything to be a part of Jaclyn's mini photo shoot. And we DID NOT regret it! First of all, the lunch spread was amazing! Jaclyn's mom is a great cook with a penchant for Filipino food. I see now why she is such an advocate of FIlipino food.
Jaclyn requested for each of us to bring dishes/ingredients to prepare or do the finishing touches on for the photo shoot. Michelle made a Mango Tart using her famous pie crust recipe. Can I just say how pro she is at that? And as for me, I made an Ube Mango Crepe Cake.
I truly am grateful to Instagram for connecting people that you otherwise wouldn't have encountered. So happy to be a part of this community.
Ube Mango Crepe Cake
- 1 cup all-purpose flour (spooned and leveled)
- 1 tablespoon sugar
- 1/4 teaspoon coarse salt
- 1 1/2 cups whole milk
- 4 large eggs
- 3 tablespoons unsalted butter, melted
- 8 oz. cream cheese
- 1/2 cup powdered sugar, sifted
- 1/3 cup heavy whipping cream
- 1 tsp. ube extract
- 1/2 cup ube jam
- 1 ripe mango, flesh scooped out and thinly sliced
- In a blender, combine flour, sugar, salt, milk, eggs, and butter.
- Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
- Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
- Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. Coat pan with butter as needed. Makes about 18-20 crepes. Set aside to cool.
For Ube filling:
- Whip the cold cream cheese until loosened. Add the Powdered Sugar, and Ube extract, whipping until incorporated and smooth.
- Add the heavy cream and Ube jam and extract until light and fluffy.
- Layer crepe and a thin layer of ube filling. Repeating for each layer until you've used up all the crepes and aligning them as straight as you can. Top with mango slices, fresh flowers and dust with powdered sugar. Serve.