Some leftover whipped cream from the Mango Swiss Roll I made some days ago. Didn't frost the whole roll cake as I was happy that it didn't crack when rolled. With that small amount, I thought why not try making mango crêpe pancake ....
Recipe source : Vondelicious
Below slightly modified version as I've halved the recipe.
Mango Crêpe Pancakes
I used a 20cm pan size, makes about 7 crêpes
60g all-purpose flour, sifted
Pinch of salt
20g caster sugar
1 tablespoon unsalted butter, melted & cooled
1 large egg, lightly beaten
A few drops of yellow food colouring
1) Combine and mix ingredients (A) in a clean bowl. Whisk briefly with a manual whisk.
2) Add in ingredients (B) and whisk until smooth and blended. Strain the batter if it’s lumpy.
3) Heat the non-stick griddle or pan with low flame. Grease with a little cooking oil.
4) Pour crêpe batter using a small soup ladle or ice-cream scoop, swirl to cover the surface of the pan. Cook about 1 minute. The thin edges will get crispy and curl up. Using a chopstick to tip the side, with your fingers, gently and carefully flip the crêpe over, continue to cook for about 30 seconds.
Remove the cooked crêpe. Repeat this process till finished the batter.
|Glad to achieve a very thin crêpe texture|
Place one crêpe on a large plate. Spread about 1 tablespoon of whipped cream in the center. Followed by about 1 tablespoon of diced mangoes.
Fold both the ends, form like a small parcel. Seam side down.
Alternatively, to roll them like spring rolls.
Served immediately or chilled for few hours. Enjoy !
Have a sweet weekend ^-^!
♡♡ ~~~~ ♡♡♡♡~~~~♡♡
Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)