Hong Kong Style Mango Pancake
A delightful dessert featuring thin crepes wrapped around a creamy filling of whipped cream and fresh mango.
Ingredients
For the Crepes Base
- 4 pieces eggs
- 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 2 cups milk Almond milk or coconut milk for a dairy-free variant.
- 1 tablespoon butter, melted
- 1 pinch salt
For the Filling
- 2 pieces ripe mangoes, diced Fresh mango preferred. Can use thawed frozen mango.
- 1 cup heavy whipping cream Coconut cream can be used as a lighter, non-dairy filling.
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a bowl, whisk together the eggs, flour, milk, melted butter, and a pinch of salt until smooth to create the crepe batter.
- Heat a non-stick skillet over medium heat. Pour a small amount of batter into the skillet, swirling it around to cover the surface evenly. Cook for 1-2 minutes until set, then flip and cook for an additional minute. Repeat with the remaining batter.
- In another bowl, whip the heavy cream with sugar and vanilla until soft peaks form.
- Take a crepe and place it on a plate. Add a spoonful of the whipped cream and some diced mango in the center, then fold the crepe over to encase the filling.
- Serve immediately, optionally drizzled with honey or sprinkled with toasted nuts.
Notes
Let the batter rest for 30 minutes for texture improvement. Adjust heat as needed to prevent burning. Use fresh, ripe mangoes for best flavor.