Hong Kong Style Mango Pancakes
Delicate crepes filled with sweet mango and fluffy whipped cream, folded into elegant bundles - a refreshing Hong Kong cafe classic.
Equipment
Ingredients
Batter
eggs
3 pcs
sugar
25 g
milk
240 ml
unsalted butter (melted)
28 g
flour
83 g
corn starch
16 g
vanilla extract
5 ml
salt
1.5 g
Filling
heavy cream
480 ml
powdered sugar
50 g
vanilla extract
5 ml
ripe mangoes (ripe)
2 pcs
Instructions
Prepare the batter
Whisk together eggs, sugar, vanilla, milk and melted butter until combined.
Add dry ingredients
Sift in flour, cornstarch and salt, then whisk until batter is completely smooth.
Cook the crepes
Heat a non-stick pan and cook thin crepes until lightly golden on both sides.
Prepare the whipped cream
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Prepare the mango
Peel and slice the ripe mangoes into thin strips.
Assemble the pancakes
Place whipped cream and mango slices on each crepe, then fold into bundles.
Original recipe
Storage
Best enjoyed fresh. Store assembled pancakes in refrigerator and consume within 2 days.
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