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mango pancakes
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Mango Pancakes Recipe – Hong Kong Mango Crepe

Mango pancake (芒果班戟) is one of the most popular desserts in Hong Kong.
Course Dessert
Cuisine Chinese
Prep Time 20 minutes
Cook Time 2 minutes
Servings 2

Ingredients

  • 3 Eggs
  • 10 g Unsalted butter
  • 250 g Milk
  • 50 g Low-gluten flour
  • 20 g White sugar
  • 30 g Corn starch
  • 50 g White sugar
  • 300 g Light cream
  • 1 Mango

Instructions

  • Beat the eggs in the bowl, add the white sugar, and stir with a whisk.
  • Pour in milk and continue to stir to dissolve the sugar completely.
  • Sift the flour and cornstarch into the bowl. (Low-gluten flour is usually used to make cakes, biscuits, snacks, meringue snacks, etc.)
  • Stir well with a whisk to a batter until all the flour and corn starch is mixed in.
  • Put the butter in a microwave for 5-10 seconds until melted, pour it into the bowl and mix well.
  • Sift the prepared batter into a bowl and then refrigerate for 30 minutes to let set. (Batter must be sieved to be smooth, otherwise, the cake skin will have imperfections and not cook correctly)
  • Preheat the pan on low heat, pour the batter into the pan and spread it evenly to just coat the pan. (Use a spoon to pour the batter in the middle, then rotate the pan to coat evenly as shown below.)
  • Take the prepared crepe and lay it flat to cool. (The crepe should slide out of the pan easily. If not, then scrape around the edges with a spatula. You can stack them, just make sure they are all flat.)
  • Pour the Cream and sugar into a bowl, and use an electric egg beater to whip (don’t whip too long, or it will turn into butter…it should look like the image below).
  • Take a cooled crepe, place the smooth side down, add the preferred amount of cream in the center of the crepe, and place the chopped mango pieces on the cream.
  • Fold the surrounding edges to the middle, wrap them into a square shape, then flip them over and place the fold face down. And you are done!