材料A (Ingredients A)

250g 牛奶 (250g milk)

50g 低筋面粉 - 我用香港面粉 (50g low protein flour - I use Hong Kong flour)

25g 糖粉 (25g icing sugar)

30g 玉米粉 (30g corn flour)

材料B (Ingredients B)

3個 雞蛋 (3 eggs)

材料C (Ingredients C)

10g 融化牛油 (10g melted butter)

材料D (Ingredients D)

400g 動物性奶油 (400g whipping cream)

30g 糖粉 (30g icing sugar)

材料E (Ingredients E)

1個 芒果－切薄片 (1 mango - cut into thin slice)

步驟 (Steps)

1. 把材料A攪拌均勻。

Mix ingredients A.

2. 在另一個盆裡打散材料B，然後拌入（1）攪拌均勻，過篩。

In another bowl, lightly beat ingredients B then pour into ingredients A, mix well and

sieve.

3. 把少許（2）加入材料C，攪拌均勻後，倒回（2），攪拌均勻，如果有大泡泡，靜置面糊

10－30分鐘至消泡。

Pour some ingredients (2) into ingredients C, mix till well combine, then pour back into

(2), if big bubbles present, leave the batter for about 10-30 minutes until all bubbles gone.

4. 用小火燒熱不粘鍋，倒入1勺（3），煎成餅皮，餅皮煎好後，用烘焙紙包好，收入冰箱冷

藏半小時。

Heat non-stick pan with low flame, pour 1 spoonful of batter into the pan, pan fry into

thin crepes, place the crepe on a baking paper, arrange the crepe nicely, continue until

all crepes are done, wrap with the baking paper and keep in refrigerator for at least half

an hour before wrapping.

5. 把材料E打發，備用。

Whip ingredients E, set aside.

6. 組合：放一片煎好的面皮在蛋糕托，塗上一些鮮奶油，鋪上另一片面皮，塗上鮮奶油，

鋪上芒果片，再塗上一些鮮奶油，蓋上另一片面皮，重複直至把最後一層煎好

的面皮蓋上，把蛋糕放入冰箱冷藏至定型，即可切塊享用。

To assembly: Place a piece of crepe on top of the cake board, put a layer of whipped

cream, then place another piece of crepe, put a layer of whipped cream,

arrange mango slices on top and cover with whipped cream, then place

another piece of crepe. Repeat the steps until using up all crepes. Keep

the cake in the refrigerator until set before serving (approximate 2 hours).