Ingredients

1 cup full-fat milk

1/3 cup plain (all-purpose) flour

1/4 cup cornflour (cornstarch)

1/4 cup icing sugar (powdered sugar)

3 large eggs (55-60g/2oz each)

1/4 tsp yellow food colouring

Canola oil spray

2 large ripe mangoes, peeled and cut into 10 to 12 pieces (7 x 2.5 x 1 cm and 3 x 1 x 1/2 inch)

3/4 cup thickened (heavy) cream, fridge cold

3 tbsp icing sugar (powdered sugar), sifted

1/2 tsp vanilla extract

Instructions

Step 1: Place the milk in a bowl. Sift in the flour, cornflour, and icing sugar, then whisk until the mixture is lump-free. Add the eggs and yellow food colouring, whisking until fully combined. The batter should be very thin and watery.

Step 2: Refrigerate the batter for 1 hour to rest.

Step 3: Stir the batter to mix in any flour settled at the bottom. Measure out 45 ml (3 tablespoons) of batter for each pancake.

Step 4: Heat a lightly oiled 18cm (7-inch) non-stick pan over medium-low heat.

Step 5: Pour the batter into the center of the pan; it should sizzle lightly. Swirl the pan to spread it into a thin layer covering the base. Cook for 45 seconds to 1 minute, until the center is set to the touch. Halfway through, loosen the edges with a rubber spatula to help with flipping.

Step 6: Flip the pancake onto a large cutting board, aiming for a set surface without golden patches on the underside. Adjust heat as needed during cooking.

Step 7: Spray the pan with oil and continue cooking the remaining pancakes, stacking them as they cool.

Step 8: Allow the crepes to cool completely for 1 hour before assembling.

Step 9: Just before assembling, beat the cold cream, sifted icing sugar, and vanilla extract in a cold bowl until stiff peaks form (about 2 minutes on a high-speed mixer).

Step 10: Place a crepe on a work surface with the pan-contact side facing up. Spread a 1 cm (1/3 inch) thick layer of whipped cream one-third of the way up, in the shape of a piece of mango.

Step 11: Top the cream with a mango piece, then roll the crepe burrito style, finishing seam-side down. Repeat with remaining crepes.

Step 12: Serve immediately for the best texture and flavor, as the cream filling does not hold well for long.

Tips & Variations

Use very ripe mangoes for maximum sweetness and juiciness.

You can substitute heavy cream with coconut cream for a dairy-free option.

Adding a small amount of lemon or lime zest to the cream can enhance the flavor.

If you don’t have yellow food colouring, the batter will still work fine without it.

Make sure the pan is evenly heated to avoid overcooked golden spots on the crepes.

Storage

Mango pancakes are best enjoyed immediately due to the fresh cream filling. If you need to store, keep them covered in the refrigerator for up to 12 hours; however, the crepes may soften and the cream may lose firmness. Reheating is not recommended as it will affect the texture of both the cream and mango.

FAQs

Can I make the crepe batter ahead of time?

Yes, resting the batter for 1 hour before cooking improves texture. You can also prepare it the night before and refrigerate it, just stir well before using.

What can I substitute if I don’t have cornflour?

You can use extra plain flour, but cornflour helps keep the crepes light and tender. Using only plain flour may result in a slightly denser pancake.