Introduction
Pancakes, known for their versatility and delightful flavors, can be transformed into a culinary masterpiece with the addition of fresh mango and light whipped cream. This recipe highlights the art of making thin, delicate pancakes, or crepes, filled with a luscious creamy filling and vibrant mango pieces. Perfect for brunch or dessert, these mango pancakes will leave your guests and family craving more.
Detailed Ingredients with measures
Pancake (Crepe) Batter:
– 1 cup full-fat milk
– 1/3 cup plain flour (all-purpose flour)
– 1/4 cup cornflour (cornstarch)
– 1/4 cup icing sugar (powdered sugar)
– 3 large eggs (55-60g each)
– 1/4 teaspoon yellow food coloring
– Canola oil spray
Whipped Cream Filling:
– 3/4 cup thickened/heavy cream, chilled
– 3 tablespoons icing sugar (powdered sugar), sifted
– 1/2 teaspoon vanilla extract
Mango Filling:
– 2 large ripe mangoes, peeled and cut into 10 to 12 pieces (approximately 7 x 2.5 x 1 cm)
Prep Time
1 hour (for batter resting)
Cook Time, Total Time, Yield
Cook Time: 10-15 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4-6 people
With these detailed ingredients and preparation steps, you can create a delicious dish that showcases the wonderful combination of flavors and textures in mango pancakes. Enjoy the process and the delightful outcome!
Detailed Directions and Instructions
Prepare the Batter
In a bowl, pour in the milk. Sift in the plain flour, cornflour, and icing sugar. Whisk until the mixture is smooth and free of lumps. Add the eggs and yellow food coloring to the mixture. Whisk until fully combined. The batter will be thin. Cover the bowl and refrigerate the batter for 1 hour to allow the flour to absorb the liquid, resulting in softer crepes.
Cook the Crepes
After resting, stir the batter to ensure it’s well-mixed. Lightly spray a non-stick pan (18 cm/7″ base) with canola oil and heat over medium-low heat. Pour 45 ml (3 tablespoons) of batter into the center of the pan. Swirl the pan to spread the batter evenly, forming a thin layer. Cook for about 45 seconds to 1 minute, or until the surface is set and the edges begin to lift. Do not flip; cook only one side. Carefully slide the crepe onto a plate, cooked side down. Repeat with the remaining batter, stacking the crepes as you go. Allow them to cool completely.
Prepare the Whipped Cream
In a chilled bowl, combine the thickened cream, sifted icing sugar, and vanilla extract. Whip the mixture until stiff peaks form. Be cautious not to overwhip.
Assemble the Mango Pancakes
Place a cooled crepe on a clean surface, cooked side facing up. Spoon a portion of whipped cream onto the lower third of the crepe, spreading it slightly larger than the size of a mango piece. Place a piece of mango on top of the whipped cream. Fold the bottom edge of the crepe over the mango and cream. Fold in the sides, then roll the crepe upwards to enclose the filling, forming a neat parcel. Repeat with the remaining crepes and filling.
Serve
Serve the mango pancakes immediately to enjoy their fresh flavors and textures.
Notes
Consistency of the Batter
Make sure the batter is smooth and has no lumps before refrigerating for the best texture of the crepes.
Cooking Temperature
Keep the heat on medium-low to ensure even cooking without burning the crepes.
Whipped Cream Tips
Utilize a chilled bowl and cream to help achieve better stability and volume in the whipped cream.
Assembly Precision
Ensure the whipped cream is spread evenly and not too close to the edges to avoid spillage during rolling.
Serving Suggestion
Mango pancakes are best enjoyed fresh. They can be garnished with additional mango slices or a dusting of icing sugar for added presentation.
Cook techniques
Preparing the Batter
To create the pancake batter, begin by combining the milk with the sifted dry ingredients, which include plain flour, cornflour, and icing sugar. Whisk the mixture until it’s smooth. Then incorporate eggs and yellow food coloring until fully mixed. Refrigerating helps achieve a softer texture.
Cooking the Crepes
Use a non-stick pan for cooking the crepes. After spraying it lightly with canola oil, pour a measured amount of batter into the pan and swirl to create an even layer. Cook only one side until set. Carefully slide the crepe onto a plate and repeat the process, stacking the cooked crepes.
Preparing the Whipped Cream
Combine chilled thickened cream with sifted icing sugar and vanilla extract in a cold bowl. Whip until stiff peaks form, taking care not to overwhip to maintain the airy texture.
Assembling the Mango Pancakes
To assemble, take a cooled crepe and place it cooked side up. Add a portion of whipped cream and a piece of mango, then fold and roll the crepe to create a neat parcel. Repeat for all crepes.
FAQ
Can I use different fruits for the filling?
Yes, you can substitute mango with other fruits such as strawberries, bananas, or blueberries based on your preference.
How can I make the crepes dairy-free?
You can replace the milk with a non-dairy alternative like almond milk or coconut milk and use dairy-free cream for the filling.
What should I do if my crepes are tearing?
Ensure the batter is thin enough and allow it to rest, as this helps the gluten relax. Also, make sure your pan is adequately heated but not too hot to avoid burning.
How long can I store leftover crepes?
Cooked crepes can be stored in the refrigerator for up to 3 days or frozen for longer storage. Just ensure to separate them with parchment paper.
Can I make the whipped cream in advance?
It’s best to make the whipped cream just before serving, as it tends to lose its texture over time.
Conclusion
This delightful mango pancake recipe combines the light, fluffy texture of crepes with the richness of whipped cream and the sweetness of ripe mangoes. The vibrant yellow color and the fresh flavors create a delightful treat that’s perfect for any occasion, whether it’s breakfast, dessert, or a gathering with friends. Enjoy the delectable combination of crepes, cream, and mango, and don’t hesitate to experiment with your own variations.
More recipes suggestions and combination
Nutella and Banana Crepes
Substitute mango with sliced bananas and spread Nutella instead of whipped cream for a delicious chocolate and banana twist.
Strawberry Shortcake Crepes
Use fresh strawberries in place of mango and prepare a vanilla cream filling to create a fruity, dessert-style crepe.
Matcha and Red Bean Crepes
Incorporate matcha powder into the crepe batter for a unique flavor and fill the crepes with sweetened red bean paste and whipped cream.
Coconut and Pineapple Crepes
Replace mango with fresh pineapple and add shredded coconut to the whipped cream filling for a tropical-inspired dish.
Chocolate Chip Cream Filling
Add mini chocolate chips to the whipped cream filling for a sweet surprise inside each crepe, perfect for chocolate lovers.
Lemon Ricotta Filling
Combine ricotta cheese with lemon zest and a touch of sugar for a tangy and creamy filling that pairs wonderfully with crepes.
