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Hong Kong Style Mango Pancake

A delightful fusion of crepes and whipped cream filled with fresh mango, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Asian, Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 2 eggs 2 eggs
  • 2 tbsp 2 tbsp cornstarch (levelled off)
  • 1 tbsp 1 tbsp butter (melted) Melted for mixing into batter
  • 3 tbsp 3 tbsp icing sugar (levelled off)
  • 2 tbsp 2 tbsp all-purpose flour (levelled off)
  • 1 pinch Pinch salt
Filling
  • 1 cup 1 cup whipping cream (35% M.F) For whipping into cream
  • 1 1 mango (ripe, peeled, and sliced into 2 x 1-inch-long pieces to have 5 pieces) Use ripe mango for best flavor

Method
 

Preparation of Batter
  1. In a large mixing bowl, combine all crepe batter ingredients and whisk until smooth.
Cooking the Crepes
  1. Heat a non-stick pan over low heat. Pour 1/3 cup of pancake batter into the center of the pan.
  2. Cook for about 4 minutes until small bubbles appear, then transfer to a cooling rack. Cook only one side.
Making the Whipped Cream
  1. In a separate bowl, beat the heavy whipping cream on low speed, gradually increasing to high speed until stiff peaks form.
Assembling Pancakes
  1. Take one crepe, yellow side down. Place a slice of mango in the center and spread about 1/4 cup of whipped cream on top.
  2. Roll the crepe tightly like a burrito and tuck in the edges.
  3. Flip the pancake to have the seamless side facing up and slice down the middle.
  4. Repeat with remaining ingredients.

Notes

Serve the pancakes chilled, optionally dusted with icing sugar. Pair with additional mango slices or seasonal fruits for a delightful touch. Store leftovers in an airtight container in the fridge for up to 2 days, keeping whipped cream separate.