Mango Pancake Crepes

Steps

1. 1

   In a large bowl, whisk together the eggs, milk, all-purpose flour, cornstarch, sugar, melted butter, vanilla extract, salt, and yellow food coloring (if using) until the mixture is completely smooth.

2. 2

   Strain the batter through a fine-mesh sieve into a clean bowl to remove any lumps.

3. 3

   Let the batter rest at room temperature for 30 minutes.

   Start 30-minute timer
4. 4

   Lightly grease a non-stick pan and place it over low heat.

5. 5

   Pour a small amount of batter into the pan and swirl to create a very thin pancake. Cook for about 30–40 seconds per side. The pancakes should remain soft and flexible with little to no browning.

   Start 40-second timer
6. 6

   Transfer the cooked pancakes to a plate and let them cool completely before filling.

7. 7

   In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until stiff peaks form.

8. 8

   To assemble, place one pancake smooth-side down on a flat surface.

9. 9

   Add a spoonful of whipped cream to the center of the pancake.

10. 10

    Place a thick slice of mango on top of the cream, then cover the mango with another small dollop of whipped cream.

11. 11

    Fold the sides of the pancake inward over the filling, then roll it up tightly to form a neat rectangle.

12. 12

    Repeat the process with the remaining pancakes and filling.

13. 13

    Place the assembled pancakes in the refrigerator to chill for at least 1 hour before serving.

    Start 1-hour timer