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Hong Kong-Style Mango Pancakes

Delicate, chilled yellow crepes filled with whipped cream and fresh sweet mango chunks, folded into a pillow shape.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 pancakes
Course: Dessert, Snack
Cuisine: Asian, Cantonese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour
  • 0.25 cup cornstarch
  • 0.25 cup powdered sugar
  • 2 eggs large
  • 1.33 cups milk whole milk preferred
  • 1 tbsp unsalted butter melted
  • 2-3 drops yellow food coloring
  • 0.5 tsp vanilla extract
Filling
  • 1.5 cups heavy whipping cream chilled
  • 2 tbsp powdered sugar
  • 2-3 fresh mangoes ripe, sliced into blocks

Equipment

  • Non-stick frying pan
  • Fine-mesh sieve
  • Hand Mixer
  • Whisk

Method
 

  1. Sift flour, cornstarch, and 1/4 cup powdered sugar into a mixing bowl.
  2. Whisk together eggs, milk, melted butter, vanilla, and food coloring.
  3. Gradually whisk wet ingredients into dry ingredients until smooth.
  4. Strain batter through a fine-mesh sieve to remove lumps. Refrigerate for 20 minutes.
  5. Heat a non-stick pan over low heat. Pour a thin layer of batter and cook on one side only until dry (1-2 mins). Do not brown.
  6. Cool crepes completely on a wire rack.
  7. Whip heavy cream with 2 tbsp powdered sugar until stiff peaks form.
  8. To assemble: Place a dollop of cream on the rough side of a crepe, top with a mango chunk, and cover with more cream.
  9. Fold sides over to create a rectangular pillow shape.
  10. Chill for 30 minutes before serving.

Notes

Ensure crepes are cooked on low heat to prevent browning. Serve chilled.