Hong Kong Style Mango Pancake

Step 1

In a large mixing bowl, whisk together your crepe batter ingredients until well combined and smooth.

Step 2

In a non-stick pan over low heat, pour 1/3 cup of pancake batter into the center of the pan. Do NOT swirl into a thin crepe. Allow the pancake to take its own shape. Fry only on ONE side for 4 minutes or until you see bubbles. Do not fry on both sides. Transfer to cooling rack.

Step 3

In a large mixing bowl pour heavy whipping cream. Beat with a hand mixer on low speed and gradually increase to medium high speed until you reach stiff peaks.

Step 4

Lay your crepe yellow side down and pan-fried side up. Place a piece of mango in the middle. Spread about 1/4 cup of whipped cream over mango into a rectangle shape. Roll the crepe into a roll and fold in the edges, they may not stick but that’s okay. This is normal.

Step 5

Turn the pancake over so the seamless side is facing up and down middle with a sharp paring knife. Repeat process for remaining pancakes. You may need to rinse the knife between slicing. Serve cold and enjoy!