Delicate Mango Cream Pancakes (Print Version)
# Ingredients:
→ For the Crepe Batter
01 -
Full fat milk (1 cup)
02 -
Plain flour/all-purpose flour (⅓ cup)
03 -
Cornflour/cornstarch (¼ cup)
04 -
Icing sugar/powdered sugar (¼ cup)
05 -
Large eggs (3)
06 -
Yellow food coloring (¼ teaspoon)
07 -
Canola oil spray
→ For the Filling
08 -
Large ripe mangoes, peeled and cut into 10-12 pieces (2)
09 -
Heavy cream, cold (¾ cup)
10 -
Icing sugar/powdered sugar, sifted (3 tablespoons)
11 -
Vanilla extract (½ teaspoon)
# Instructions:
01 -
Whisk milk, sifted flour, cornflour and icing sugar until smooth. Add eggs and food coloring. Refrigerate thin batter for 1 hour.
02 -
Heat lightly oiled 18cm non-stick pan over medium-low. Pour 45ml batter, swirl to coat. Cook 45-60 seconds until set. Flip onto board. Repeat with remaining batter.
03 -
Beat cold cream with icing sugar and vanilla until stiff peaks form (about 2 minutes).
04 -
Spread cream on cooked side of crepe, place mango piece, then roll burrito-style. Repeat with remaining crepes.
05 -
Serve immediately as cream will start to weep if left too long.
# Notes:
01 -
Resting batter is crucial for soft, rollable crepes
02 -
Avoid browning crepes to maintain yellow color
03 -
Unfilled crepes can be stored overnight