Mango stuffed crepes are not your typical mango crepe recipe. A delicious dessert packed with mango flavors from filling to the thin and supple crepe! You’ll be surprised at how easy they are to make.
Mango stuffed crepes also known as mango pancakes are a popular dessert in Cantonese restaurants. If you’ve been to Hong Kong there is a restaurant that specializes in this pillow-shaped mango crepe dessert. Fluffy whipped cream hugging a thick slice of mango all wrapped in mango scented crepe! What more can you ask for!
Although they are referred to as pancakes, it really uses crepes to wrap the filling, therefore keeping all the flavors and juice form the fresh mango inside. I can’t pass on the opportunity to bring my own twist to the recipe. By adding some mango extract or flavoring to the crepe batter, the smell alone will make you’re mouth water!
How to make Mango Crepe
It’s not complicated to make this sweet treat, plus my easy-to-follow steps will guide you all the way. You don’t even need cast iron griddle to make the crepes, a thick 10-inch pan is all you need.
Make the batter first because you’ll need to let it rest for at least 30 minutes. It’s just a matter of mixing the dry ingredients first then whisk wet ingredients. After that, combine the two until you get a smooth crepe batter. You only need to fry one side of the batter at just the right temperature until the top is dry. Then flip it in a plate with paper towel and stretch it out to keep it smooth.
As for the filling, Beat the whipped cream until soft peak then add powdered sugar and beat again until stiff peak or firm. I suggest that you chill the beaten cream especially if you live in a warm place to keep it firm until ready to use.
Manila Mangoes or Ataulfo are great for this recipe but you can essentially use any kind of sweet mangoes. Slice the mango lengthways on either side of the stone or seed. Scoop out the flesh using a spoon and cut into a rectangular shape. Don’t throw away the seed though, peel of the skin and snack on the remaining flesh!
How to Wrap
Take a piece of crepe, fried part facing up. Place 1 to 1 1/2 tablespoons of whipped cream then top with a chunk of mango. Fold the sides one at a time until you have a pillow shape then flip with the edges at the bottom to keep it sealed. Place the crepes in the freezer for at least an hour to set then serve!
Tips for and amiable experience
- Rest the batter for at least 30 minutes for the flour to fully absorb the liquid. This will result in a light, elastic and fluffy crepe.
- Only fry one side of the crepe batter, it will only take a couple of seconds depending on the heat to cook. Once the top is dry, flip it into a plate with kitchen towel.
- Heat the frying pan low enough to let the batter swirl by tilting the pan until the bottom is covered. But it should also be hot enough to cook the batter. After 2 to 3 tries you’ll get the hang of it.
- Completely cool down the crepes after cooking before wrapping the cream and mangoes in.
- You can also use mango puree instead of fresh mangoes if you fancy.
- Strain the batter to filter out the lumps that might have formed while mixing. This will give the crepes a smooth texture.
The secret ingredient is always LOVE
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Mango Stuffed Crepe
- 1 cup cake flour (or all purpose flour)
- 3 – 4 tablespoon powdered sugar
- 1/2 tsp salt
- 1 1/4 cup milk
- 2 eggs
- 1/2 tsp mango extract or flavoring
- 2 tbsp melted butter
- 1 cup whipping cream
- 3 tbsp powdered sugar (sifted)
- 2-3 ripe mangoes
Making the crepes
- In a mixing bowl, add cake flour, salt and powdered sugar. Stir until well incorporated then set aside.1 cup cake flour, 3 – 4 tablespoon powdered sugar, 1/2 tsp salt
- In a separate bowl, pour the milk and tip in the eggs. Whisk until well combined then add the mango flavoring. Stir until incorporated.1 1/4 cup milk, 2 eggs, 1/2 tsp mango extract or flavoring
- Gradually add the wet ingredients into the dry ingredients in three batches while whisking in between batches. Continue stirring until no traces of flour is left.
- Strain the batter to remove any lumps. Add melted butter and give it a quick stir to mix. Cover the container with cling wrap and rest for at least 30 minutes.2 tbsp melted butter
- After resting, apply a thin coat of butter or oil in a pan and turn stove top low heat. Pour 1/4 cup crepe batter then tilt the pan and swirl batter until bottom of pan is evenly coated with batter.
- Cook one side for a minute or until top of the batter is dry. Loosen sides of crepe with a rubber spatula and flip into a plate covered with paper towel. Repeat process with remaining crepe batter. Completely cool down.
Making the filling
- Beat the whipped cream until soft peak then add powdered sugar and beat again until stiff peak or firm. Set aside.1 cup whipping cream, 3 tbsp powdered sugar
- Slice the mango lengthways on either side of the stone or seed. Scoop out the flesh using a spoon and cut into a rectangular shape.2-3 ripe mangoes
- Take a piece of crepe fried part facing up. Place 1 to 1 1/2 tablespoons of whipped cream the top with a chunk of mango.
- Fold the sides until you have a pillow shape then flip with the edges at the bottom to keep it sealed. Place the crepes in the freezer for at least an hour to set then serve! Bon appetit!