A air-light tower of dessert goodness courtesy of chef Christopher Spencer.
2 cups flour
½ cup sugar
2 cups milk
1 tbsp vanilla
2 tbsp butter, melted
splash of water
pinch of salt
4 cups icing sugar
2 cups cream cheese
2 tbsp of orange juice
2 tsp of vanilla
1 cup white chocolate, melted
2 cups mango chunks, frozen or fresh
¼ cup sugar
pinch of cinnamon
pinch of ground cloves
half-pinch of nutmeg
pinch of salt
Crepes: Mix all dry ingredients well. Using a mixer, blend all the wet ingredients, except water, until well-mixed. Gradually add wet ingredients to the dry, stirring until well-incorporated—this is where you may need a splash of water to loosen the batter.
Blend batter until completely smooth, or strain the batter to ensure there are no lumps.
Crepes can be spun in a non-stick fry pan or on a flat top griddle. Brush heated surface with butter or vegetable oil and pour in a small ladle of batter. Spread it evenly and as thin as you can. Once edges start to lightly brown, flip crepe, remove and cool.
Crepes can be spun in advance and refrigerated or frozen. Filling: Using a mixer or electric beaters, combine all ingredients until smooth and creamy.
Mango sauce: On low to medium heat, cook all ingredients until the mango softens and cooks down. Remove from heat and puree.
Assembly: Use a spring foam pan. Cut the crepes the same size as the bottom of your pan and line it with parchment paper.
Start with a crepe on the bottom then spread a thin layer of the filling, continue layering until you use up all the crepes and filling. Refrigerate for a few hours or overnight.
Remove from pan cut as you like. Serve with a drizzling of the mango over the top and garnish with white chocolate shavings.