Hong Kong Style Mango Crepes
Hong Kong Style Mango Crepes.
These dim sum style mango crepes were all over my feed during the Northern hemisphere summer, and knew as soon as I could get my hands on some mangoes I needed to give them a whirl. kensingtonpridemangoes kindly sent me a box of juicy mangoes, so used their cheeks covered in vanilla cream.
The crepes themselves are super thin and fairly easy to make. The assembly is a little fiddly if you have claws like me (cue the rips and tears).
This breakfast dessert is light, sweet and refreshing, I could happily eat an entire plate (I kinda did).
Ingredients
Crepe
250ml full cream milk
50g plain flour
30g cornflour
30g icing sugar
3 large eggs
1/4 tsp yellow food colouring
Canola oil spray
Filling
360ml thickened cream
50g icing sugar, sifted
1 tsp vanilla extract
4-5 Kensington Pride Mangoes
Method
Pour the milk into a large mixing bowl. Sift the flour, corn flour and icing sugar into the bowl, the whisk to combine until there are no lumps.
Now add the eggs and food colouring, whisking until well combined. Pour through a fine sieve to remove any excess egg, then cover and refridgerate for 1 hour.
Meanwhile add the cream, icing sugar and vanilla to the bowl of a stand mixer. With the whisk attachment, whip the cream until stiff peaks form. Spoon into a piping bag with a large nosel attached, then set aside in the fridge until ready.
Peel and slice the mango cheeks into uniform rectangles, about 6cm x 4cm. Cover in the fridge until ready to assemble.
Give the batter a stir again. Spray a medium sized non-stick frying pan (mine was 24cm with an 18cm base) with oil. Place over medium low heat, then measure out 3 tbsp of batter. quickly pour in to the pan and swivel until the base is evenly covered. Allow to cook for 30 seconds, then, using a rubber spatula, gently lift the edges to prevent the crepe from sticking. Once the surface is just set, about 30 more seconds, flip the pancake on to some baking paper. Repeat with the remaining batter, cooking each crepe for about 1 minute, ensuring they don’t get golden - you want to keep the bright yellow hue.
Allow the crepes to cool completely. When ready to assemble, lay the side side of the crepe that cooking on the pan facing up, so the more vibrant crepe side will be on the outside. Place a mango portion in the middle of the crepe. Pipe over some cream, then fold the shorter sides into the middle, followed by the longer sides. Gently flip the crepe parcel over, and construct the remaining crepes. Set aside in the fridge for minimum 30 minutes before slicing in half and enjoying.
Recipe adapted from recipetineats.