Hong Kong-Style Mango Pancakes
Equipment
Ingredients
Batter
eggs
3 piece
sugar
25 g
milk
240 ml
unsalted butter (melted)
28 g
flour
80 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
mangoes (ripe)
2 piece
Instructions
Prepare the batter
Whisk eggs with sugar, then gradually add milk and melted butter.
Add dry ingredients
Sift in flour, corn starch, salt and vanilla, then whisk until smooth. Add a drop of yellow food coloring if desired.
Cook the crepes
Heat a non-stick pan over medium heat. Pour 60 ml batter, swirl to coat evenly. Cook 1-2 minutes until edges lift, flip and cook 30 seconds more.
Whip the cream
Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Prepare mango
Peel mangoes and cut flesh into thin strips.
Assemble pancakes
Place a crepe on a plate, add whipped cream and mango slices. Fold into a triangle or roll up.
Original recipe
Storage
Best eaten fresh; crepes may be stored separately in fridge for 1 day
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