Recipe video above. Everybody's favourite at yum cha! Forget the long weekend queues, make them yourself. It's 75% cheaper and they taste exactly like the real thing.If this is your first time, allow for some crepe-learning causalities (hence I say 9 - 12 pancakes). Even better, just double the batter so you have plenty to practice with and eat leftovers for breakfast!
Batter - Place the milk in a bowl. Sift the flour, cornflour and icing sugar in then whisk until lump free. Add eggs and food colouring, whisk until combined. It will be a very thin, watery batter.
Refrigerate for 1 hour. (Note 3)
Measure batter - Give the batter a mix (to stir in flour settled at bottom) then measure out 45 ml (3 tbsp) of crepe batter.
Non-stick pan - Use a 18cm/7" non-stick pan (Note 4). Spray lightly with oil then heat over a medium low stove.
Cook pancake - Pour the batter into the middle - it should sizzle very lightly - then swirl to cover the base in a thin layer. Cook for 45 seconds to 1 minute or until the middle is set to touch. About halfway through cooking, start loosening the edges with a rubber spatula to ensure it flips out easily.
Flip the crepe out upside down onto a large cutting board. GOAL: Surface is set, underside has no golden patches. (Note 5) Adjust heat as needed.
Cook more! Spray pan with oil then continue cooking the pancakes. You can flip them out on top of each other.
Cool - Full cool the crepes for 1 hour before using.
Assembling:
Cream - Just before assembling, place the cream, icing sugar and vanilla in a cold bowl and beat until stiff (about 2 minutes on speed 8 of a 10 speed hand mixer).
Filling - Place a crepe on a work surface so the side that was in contact with the pan is facing up. (Note 6) Spread 1cm/1/3" thick layer of cream one-third of the way up the pancake, in the shape of a piece of mango. Top with mango.
Roll, burrito style (see step photos or video), ending with the seam-side down. Repeat with remaining pancakes.
Serve immediately! Mango pancakes wait for no-one (due to the cream).
Notes
1. Food colouring - This is to make the pancake the signature yellow colour. Use natural, if you can.2. Mango peeling with a knife - Cut a thin slice off the base so you can stand it upright. Then cut the skin off thinly using a sharp knife. Cut each "cheek" off then trim into the specified size. Video is helpful to follow these steps!3. Resting the crepe batter for an hour is important as it allows the flour to absorb the liquid which makes the crepe soft so they will not break when you roll them. Also the batter will thicken slightly.4. Crepe pan: * Ensure it is very non stick, else you will be cursing! * Size - Mine has a 18cm/7" flat base and rim-to-rim of 24cm/10". Makes ideal mango pancake size! Brand is Tefal 24cm fry pan, sold at Coles/Woolworths in Australia. If your pan is bigger or smaller, just adjust the crepe batter quantity as necessary. * Traditional crepe pans are a little larger so you'll need 60ml / 1/4 cup of batter.5. Crepe cooking - Mango pancakes are yellow, no golden patches! So the goal is to have a crepe that's cooked through but no browning else you will see it (even if it's on the inside when you roll the pancake).6. Cooked side on inside - When you flip the crepe out of the pan, the side that was in contact with the pan will be facing up. This is the side you want to put the cream on - so it is on the inside of the pancake, and the outside is the nice smooth surface.7. Storage - Crepes can be kept overnight. Cool, cover with baking paper then cling wrap. OK to stack as the oil stops them sticking together. Once assembled, eat immediately as the cream will start to weep. To extend the shelf life, use stabilised cream - recipe here. It should last at least a day, pre-rolled.