Mango pancakes are thin yellow crepes rolled up like a spring roll with whipped cream and a big juicy piece of mango stuffed inside.
Ingredients
Scale
Method
Batter – Pour the milk into a bowl then sift the dry ingredients in (flour, cornflour, icing sugar). Whisk until lump free, then whisk in the eggs and food colouring. The batter will be very, very thin.
Refrigerate for 1 hour. Don’t skip or shortcut this step as during this resting time, the flour absorbs liquid which makes the crepe softer so you can roll the crepes without cracking. Also, the batter thickens slightly to the right consistency for cooking.
Measure out 45 ml / 3 tablespoons of batter. I use beakers – super handy! (I have stacks of them for recipe testing and filming purposes).
Spray a non stick pan lightly with oil then heat over a medium low stove.
Size matters! I use a pan that has a 18cm/7″ flat base and rim-to-rim of 24cm/10″. Makes the perfect size mango pancakes! The brand I use is Tefal 24cm fry pan, sold at Coles/Woolworths in Australia. If your pan is bigger or smaller, just adjust the crepe batter quantity as necessary. If using a standard crepe pan, you will need 60ml / 1/4 cup of batter. You’ll also need to adjust the size of your mango pieces.
Pour the batter into the middle – it should sizzle very lightly
Swirl – Immediately swirl to cover the base in a thin layer of the batter.
Set to touch – Cook for 45 seconds to 1 minute or until the middle is set to touch.
Do not flip in the pan. We only cook one side of the crepes. The top side that is not in contact with the pan will be the presentation side of the mango pancake (smooth and untarnished!).
Loosen – About halfway through cooking, start loosening the edges with a rubber spatula to ensure it flips out easily. Don’t be shy about getting under those edges!
Flip the crepe out onto a work surface. Flip quickly, and with confidence!
Don’t worry if your crepes fold or wrinkle when they land. Just leave them while hot as they are quite delicate. They become less fragile as they cool, then you can straighten them out.
Repeat to cook remaining crepes. You should get 10 to 12 in total. You can flip them out on top of each other, they will not stick because of the oil.
Fully cool before filling (about 30 minutes) else the cream will melt.
Filling – Place crepe on a work surface. Place a dollop of cream just below halfway. Spread the cream so it’s about 1cm/1/3″ thick, a smidge larger than the shape of the mango piece. Top with mango.
Fold the bottom up to cover the mango.
Fold the sides in.
Continue rolling, firmly but gently.
Finish with the seam side down.
And that’s it, you’re done. YOU JUST MADE MANGO PANCAKES, you cooking goddess!
Notes
Recipe Notes:
1. Food colouring – This is to make the pancake the signature yellow colour. Use natural, if you can.
2. Mango peeling with a knife – Cut a thin slice off the base so you can stand it upright. Then cut the skin off thinly using a sharp knife. Cut each “cheek” off then trim into the specified size. Video is helpful to follow these steps!
3. Resting the crepe batter for an hour is important as it allows the flour to absorb the liquid which makes the crepe soft so they will not break when you roll them. Also the batter will thicken slightly.
4. Crepe pan:
* Ensure it is very non stick, else you will be cursing!
* Size – Mine has a 18cm/7″ flat base and rim-to-rim of 24cm/10″. Makes ideal mango pancake size! Brand is Tefal 24cm fry pan, sold at Coles/Woolworths in Australia. If your pan is bigger or smaller, just adjust the crepe batter quantity as necessary.
* Traditional crepe pans are a little larger so you’ll need 60ml / 1/4 cup of batter.
5. Crepe cooking – Mango pancakes are yellow, no golden patches! So the goal is to have a crepe that’s cooked through but no browning else you will see it (even if it’s on the inside when you roll the pancake).
6. Cooked side on inside – When you flip the crepe out of the pan, the side that was in contact with the pan will be facing up. This is the side you want to put the cream on – so it is on the inside of the pancake, and the outside is the nice smooth surface.
7. Storage – Crepes can be kept overnight. Cool, cover with baking paper then cling wrap. OK to stack as the oil stops them sticking together. Once assembled, eat immediately as the cream will start to weep. To extend the shelf life, use stabilised cream – recipe here. It should last at least a day, pre-rolled.
