Directions

• Filing

• Add 250g heavy cream and 60g condensed milk in a bowl.

• Whisk at medium speed until the cream forms a peak that flops.

• Slice mangoes and set it aside

• Procedure

• Add 2 eggs, 2g vanilla extract, a drop or two of yellow food colouring in a bowl. Mix it all well until well combined.

• Add 100g of Sumo’s Japanese Crepe Premix and 250g milk and mix well together.

• Preheat the crepe plate or pan at 180°C

• Grease the pan with light butter.

• Pour crepe batter onto the crepe plate / pan and spread it evenly for 2-3 minutes.

• When the edges of the crepe can be removed, flip the crepe.

• Lay down the crepes on the surface in a line, slightly overlapping.

• Spread over a layer of the filling.

• Arrange the sliced mangoes on the filling.

• Fold in the edges of the crepe along the two longer edges, then roll the crepe up from the short end to the other short end

• Keep it in the fridge for 90 minutes

• Slice the cake and it is ready to be enjoyed.