Easy Mango Cream Crepes (Print Version)
# Ingredients:
→ Prepare the Crepe Batter
01 -
1 cup of whole milk
02 -
1/3 cup plain all-purpose flour
03 -
1/4 cup of cornstarch
04 -
1/4 cup of powdered (icing) sugar
05 -
3 large eggs
06 -
A pinch (1/4 teaspoon) of yellow food dye
07 -
Oil spray (like canola)
→ Assemble the Filling
08 -
2 ripe mangoes, peeled and sliced into 10-12 pieces
09 -
3/4 cup of chilled heavy whipping cream
10 -
3 tbsp sifted powdered sugar
11 -
1/2 tsp vanilla essence
# Instructions:
01 -
Mix the milk, sifted powdered sugar, flour, and cornstarch till lump-free. Add the eggs and the yellow food color, then chill the runny batter in the fridge for an hour.
02 -
Spray an 18cm non-stick skillet lightly with oil and warm it over medium-low heat. Pour 45ml of batter, tilt the pan around for thin coverage. Cook for 45-60 sec till firm, then turn the crepe onto a board. Repeat until all the batter is used.
03 -
Whip the chilled cream, sifted sugar, and vanilla on high until stiff peaks form—this should take about 2 minutes.
04 -
On the smooth, cooked side of each crepe, spread the whipped cream, place a piece of mango, and roll it up like a burrito. Keep going until you’ve rolled all the crepes.
05 -
Eat these pancakes straight away. The whipped cream can start to soften if left for too long.
# Notes:
01 -
Letting the batter rest makes the crepes softer and easier to roll.
02 -
Avoid overcooking! The crepes should keep their yellow color.
03 -
Unfilled crepes hold up fine overnight in the fridge.