Mango Pancakes
Mango Pancakes
Ingredients
For the Crepe Batter
- 1 1/2 cups milk
- 3 eggs
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup all-purpose flour
- 3 drops yellow food coloring
- 2 tablespoons unsalted butter, melted
For the Filling
- 1 1/2 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 mangoes, ripe, peeled and cut into rectangular pieces
For Cooking
- 1 teaspoon vegetable oil, as needed, for greasing
Instructions
- 1
Combine the milk, eggs, 1/4 cup granulated sugar, cornstarch, and all-purpose flour in a blender. Blend on high speed until the mixture is completely smooth and free of lumps, about 1-2 minutes.
⏱️ 2 min
- 2
Add the yellow food coloring and melted butter to the blender. Blend again until the color is uniform and the butter is fully incorporated into the batter. The batter should be thin and pourable.
⏱️ 1 min
- 3
Pour the crepe batter into a pitcher or a bowl, cover, and refrigerate for at least 30 minutes. This allows the flour to hydrate and the bubbles to subside, resulting in more tender crepes.
⏱️ 30 min
- 4
While the batter chills, prepare the mangoes. Peel the mangoes and carefully cut the flesh away from the pit. Slice the mango flesh into rectangular pieces, approximately 1/2 inch thick and 2 inches long, suitable for filling the crepes.
⏱️ 10 min
- 5
Heat a 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly grease the pan with a small amount of vegetable oil, wiping off any excess with a paper towel.
⏱️ 2 min
- 6
Pour approximately 1/4 cup of the chilled batter into the hot pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin, round crepe. Cook for 1-2 minutes, or until the edges begin to crisp and the top surface appears matte and dry.
⏱️ 15 min
- 7
Carefully loosen the edges of the crepe with a spatula and gently peel it from the pan. Place the cooked crepe on a wire rack or a piece of parchment paper to cool completely. Repeat with the remaining batter, stacking the cooled crepes with parchment paper in between to prevent sticking.
⏱️ 5 min
- 8
In a large mixing bowl, combine the chilled heavy cream, vanilla extract, and 1/4 cup granulated sugar. Using an electric mixer, whisk on medium-high speed until stiff peaks form. Be careful not to over-whisk, or the cream will become grainy.
⏱️ 5 min
- 9
Lay a cooled crepe flat on a clean work surface. Place a generous spoonful of the whipped cream filling in the center of the crepe. Arrange one or two pieces of prepared mango on top of the whipped cream.
⏱️ 5 min
- 10
Fold the bottom edge of the crepe over the filling, then fold in the left and right sides. Finally, fold the top edge down to create a neat, rectangular parcel. Repeat with the remaining crepes, whipped cream, and mango pieces.
⏱️ 10 min
- 11
Serve the mango pancakes immediately, or refrigerate them for up to 2 hours before serving for best results.
Kitchen Tools
Nutrition Facts (per serving)
Mango Pancakes
For the Crepe Batter
- 1 1/2 cups milk
- 3 eggs
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup all-purpose flour
- 3 drops yellow food coloring
- 2 tablespoons unsalted butter, melted
For the Filling
- 1 1/2 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 mangoes, ripe, peeled and cut into rectangular pieces
For Cooking
- 1 teaspoon vegetable oil, as needed, for greasing
Instructions
- 1
Combine the milk, eggs, 1/4 cup granulated sugar, cornstarch, and all-purpose flour in a blender. Blend on high speed until the mixture is completely smooth and free of lumps, about 1-2 minutes.
⏱️ 2 min - 2
Add the yellow food coloring and melted butter to the blender. Blend again until the color is uniform and the butter is fully incorporated into the batter. The batter should be thin and pourable.
⏱️ 1 min - 3
Pour the crepe batter into a pitcher or a bowl, cover, and refrigerate for at least 30 minutes. This allows the flour to hydrate and the bubbles to subside, resulting in more tender crepes.
⏱️ 30 min - 4
While the batter chills, prepare the mangoes. Peel the mangoes and carefully cut the flesh away from the pit. Slice the mango flesh into rectangular pieces, approximately 1/2 inch thick and 2 inches long, suitable for filling the crepes.
⏱️ 10 min - 5
Heat a 8-inch non-stick crepe pan or skillet over medium-low heat. Lightly grease the pan with a small amount of vegetable oil, wiping off any excess with a paper towel.
⏱️ 2 min - 6
Pour approximately 1/4 cup of the chilled batter into the hot pan. Immediately tilt and swirl the pan to spread the batter evenly into a thin, round crepe. Cook for 1-2 minutes, or until the edges begin to crisp and the top surface appears matte and dry.
⏱️ 15 min - 7
Carefully loosen the edges of the crepe with a spatula and gently peel it from the pan. Place the cooked crepe on a wire rack or a piece of parchment paper to cool completely. Repeat with the remaining batter, stacking the cooled crepes with parchment paper in between to prevent sticking.
⏱️ 5 min - 8
In a large mixing bowl, combine the chilled heavy cream, vanilla extract, and 1/4 cup granulated sugar. Using an electric mixer, whisk on medium-high speed until stiff peaks form. Be careful not to over-whisk, or the cream will become grainy.
⏱️ 5 min - 9
Lay a cooled crepe flat on a clean work surface. Place a generous spoonful of the whipped cream filling in the center of the crepe. Arrange one or two pieces of prepared mango on top of the whipped cream.
⏱️ 5 min - 10
Fold the bottom edge of the crepe over the filling, then fold in the left and right sides. Finally, fold the top edge down to create a neat, rectangular parcel. Repeat with the remaining crepes, whipped cream, and mango pieces.
⏱️ 10 min - 11
Serve the mango pancakes immediately, or refrigerate them for up to 2 hours before serving for best results.