Cherry & Dennis Helper Habitat

Hong Kong Mango Cream Pancakes

港式芒果班戟

Hong Kong Mango Cream Pancakes — finished dish

Total time: 80 min
Difficulty: Medium
Servings: 6 servings

Recipe overview

Thin egg crepes wrap mango and whipped cream into soft rectangular desserts.

01

Ingredients

Main ingredients

2 pieces eggs
80 g cake flour
180 ml whole milk
250 ml chilled whipping cream
350 g mango flesh

Crepe additions

20 g sugar
15 g butter

Cream sweetener

15 g icing sugar

Pan oil

1 tsp cooking oil

Hong Kong Mango Cream Pancakes — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
measuring jug
nonstick frying pan
spatula
sieve
whisk
serving plate

Hong Kong Mango Cream Pancakes — tools

03

Steps

Hong Kong Mango Cream Pancakes — Melt butter over low heat and let cool to lukewarm

Step 1

Melt butter over low heat and let cool to lukewarm

Melt butter over low heat and let cool to lukewarm.

Hong Kong Mango Cream Pancakes — Whisk eggs, milk and twenty grams sugar

Step 2

Whisk eggs, milk and twenty grams sugar

Whisk eggs, milk and twenty grams sugar.

Hong Kong Mango Cream Pancakes — Sift in flour, mix smooth and add melted butter

Step 3

Sift in flour, mix smooth and add melted butter

Sift in flour, mix smooth and add melted butter.

Hong Kong Mango Cream Pancakes — Strain batter and rest in the fridge twenty minutes

Step 4

Strain batter and rest in the fridge twenty minutes

Strain batter and rest in the fridge twenty minutes.

Hong Kong Mango Cream Pancakes — Lightly oil pan and preheat one minute over medium-low heat

Step 5

Lightly oil pan and preheat one minute over medium-low heat

Lightly oil pan and preheat one minute over medium-low heat.

Hong Kong Mango Cream Pancakes — Swirl a sixth of batter into a thin round; cook about one minute until set

Step 6

Swirl a sixth of batter into a thin round; cook about one minute until set

Swirl a sixth of batter into a thin round; cook about one minute until set.

Hong Kong Mango Cream Pancakes — Turn and cook twenty seconds with no wet batter; repeat for six crepes

Step 7

Turn and cook twenty seconds with no wet batter; repeat for six crepes

Turn and cook twenty seconds with no wet batter; repeat for six crepes.

Hong Kong Mango Cream Pancakes — Spread crepes separately and cool fifteen minutes to room temperature

Step 8

Spread crepes separately and cool fifteen minutes to room temperature

Spread crepes separately and cool fifteen minutes to room temperature.

Hong Kong Mango Cream Pancakes — Peel and pit mango; cut six thick portions

Step 9

Peel and pit mango; cut six thick portions

Peel and pit mango; cut six thick portions.

Hong Kong Mango Cream Pancakes — Whip cold cream with icing sugar to firm peaks, not butter

Step 10

Whip cold cream with icing sugar to firm peaks, not butter

Whip cold cream with icing sugar to firm peaks, not butter.

Hong Kong Mango Cream Pancakes — Place cream and mango in each centre; fold four sides into a rectangle

Step 11

Place cream and mango in each centre; fold four sides into a rectangle

Place cream and mango in each centre; fold four sides into a rectangle.

Hong Kong Mango Cream Pancakes — Chill seam down twenty minutes; keep refrigerated and enjoy the same day

Step 12

Chill seam down twenty minutes; keep refrigerated and enjoy the same day

Chill seam down twenty minutes; keep refrigerated and enjoy the same day.

Common mistakes

Do not fill warm crepes or pour overly thick batter layers.

Tips

Cool crepes completely before adding cream. Contains egg, milk and wheat; keep cream filling chilled, not over two hours at room temperature.