Recipe Index

Ingredients

• 1 cup milk (, full fat)
• 1/3 cup plain flour ((all-purpose flour))
• 1/4 cup cornflour / cornstarch
• 1/4 cup icing sugar / powdered sugar
• 3 large eggs ((2-2 oz/2oz each))
• 1/4 tsp yellow food colouring
• Canola oil spray
• 2 large ripe mangoes (, skin peeled with a knife, cut into 10 to 12 pieces (7 x 1 x ½ in, 3 x 1 x 1/2"))
• 3/4 cup thickened/heavy cream (, fridge cold)
• 3 tbsp icing sugar / powdered sugar (, sifted)
• 1/2 tsp vanilla extract

Method

1. Put the milk in a bowl, sift the plain flour, cornflour and icing sugar over it and whisk the batter until free of lumps.
2. Whisk the large eggs and the yellow food colouring into the batter, which will be very thin and watery.
3. Refrigerate the crêpe batter for 1 hour, then stir it to lift any settled flour and measure out 3 Tbsp, about 3 tablespoons, per pancake.
4. Spray an 7 in non-stick pan lightly with canola oil spray and heat it over a medium-low stove.
5. Pour the measured batter into the middle of the pan, where it should sizzle very lightly, and swirl the pan so the batter coats the base in a thin layer.
6. Cook each pancake for 45 seconds to 1 minute until the middle is set to the touch, loosening the edges with a rubber spatula partway through, and aim for an underside with no golden patches.
7. Flip each finished pancake out upside-down onto a large cutting board and keep cooking the rest, lightly spraying the pan with oil between pancakes and stacking them as you go.
8. Leave the crêpes to cool completely for 1 hour before filling them.
9. Just before assembling, beat the fridge-cold cream with the sifted icing sugar and vanilla extract in a cold bowl until stiff, about 2 minutes.
10. Lay a crêpe down with the pan-contact side facing up, spread a layer of cream about ½ in thick one-third of the way up it in the shape of a mango piece, and top the cream with a piece of mango.
11. Roll the pancake up burrito-style so it ends seam-side down, repeat with the remaining pancakes and serve them immediately.

Prep: 20 min · Cook: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data