Mango Chantilly Cream Crêpes

These silky mango pancakes are a sweet treat that brightens up any breakfast table or makes a special dessert. Each pancake wraps up soft vanilla-scented cream and juicy mango, tasting both refreshing and indulgent all at once. This recipe is inspired by the delicate mango pancakes often found in Hong Kong bakeries and has become a summer favorite in my house.

I first whipped these up after tasting them at a bakery on vacation and was amazed by how easily they come together at home. Watching my family’s faces light up when I bring out a platter is always a highlight.

Ingredients

• Plain flour: gives structure without heaviness choose a fresh bag for best texture
• Cornflour: adds silkiness helping the pancakes turn out smooth and tender
• Icing sugar: creates a melt-in-your-mouth finish use pure white for the prettiest color
• Caster sugar: balances sweetness and helps browning opt for fine-grain type
• Salt: brings out all the flavors use just a pinch
• Full-fat milk: keeps the batter rich and flavorful pick a fresh milk for fullest taste
• Large eggs: help the pancakes hold together buy the freshest eggs for better lift
• Melted butter: gives richness to the batter and helps in frying choose unsalted for cleaner flavor
• Vanilla extract: delivers lovely aroma use real extract if possible
• Yellow food coloring: makes the pancakes pop with color but it is totally optional
• Butter for frying: keeps each pancake from sticking and adds golden edges a small amount is enough
• Double cream: forms the base for luscious Chantilly filling buy cream with a high fat content for best results
• Icing sugar in filling: sweetens the cream go for sifted to avoid clumps
• Vanilla extract again: for extra fragrance matches the pancake shell
• Ripe mangoes: make the dish shine Indian or Pakistani varieties are especially fragrant and juicy select those with a golden blush and pleasant fruity scent
• Icing sugar for serving: adds a final touch of sweetness totally up to your taste
• Fresh mint: makes every plate more elegant if you see bright leaves at the market grab a bunch

Step-by-Step Instructions

Make the Batter:

Sift plain flour cornflour and icing sugar into a large bowl then add caster sugar and a pinch of salt Use the back of a spoon to press out lumps so the mixture is light

Mix Wet Ingredients:

Whisk together milk eggs melted butter vanilla and yellow food coloring if using Until evenly combined with no streaks

Combine Batter:

Pour wet ingredients into dry and whisk until smooth Do not overbeat as this keeps pancakes tender

Strain the Batter:

Pass the mixture through a sieve into a clean bowl Removing all little lumps is key for smooth crêpes

Heat the Pan:

Melt a little butter in a nonstick pan over medium heat Wait until it is sizzling lightly

Cook Each Pancake:

Pour about 50ml of batter into the pan Swirl quickly so it covers the surface in a thin layer Cook for about one minute until surface looks set and underside is lightly golden

Flip Out the Pancake:

Gently loosen edges with a spatula slide out onto a plate Let pancakes cool before filling

Make Filling:

Whisk cold double cream with icing sugar and vanilla until soft to medium peaks Be careful not to over whip

Prepare Mango:

Peel and slice ripe mango into chunky strips that fit neatly in the center of each pancake

Assemble Parcels:

Lay a cooled pancake flat place a strip of mango in the middle top with a generous spoonful of vanilla cream and fold into a neat parcel Place seam side down and repeat

Garnish and Serve:

Dust with icing sugar and decorate with mint if you like Serve immediately or chill for 30 minutes for a firmer texture

Save

My favorite part is always the fresh mango I once made these with Alphonso mangoes at their peak and the fragrance filled the whole kitchen The whole family ends up gathered around licking the cream off their fingers and asking for more

Storage Tips

Store unfilled pancakes stacked between pieces of baking paper in an airtight container in the fridge for up to two days The cream filling is best made fresh but any leftover filled pancakes will keep chilled for up to a day Wrap in plastic to keep them from drying out

Ingredient Substitutions

No mangoes feel free to swap with ripe nectarines peaches or strawberries For a different twist fill with whipped coconut cream for a dairy-free version or add a splash of rose water to the Chantilly for a floral note

Serving Suggestions

I love these pancakes for brunch alongside strong tea or coffee They are equally good as a dessert after a light meal If you want a special touch serve with a drizzle of raspberry coulis or a scoop of coconut ice cream in the summer

Cultural Context

Mango pancakes are a cherished treat in many Hong Kong dessert shops especially when mangoes are in season Their cheerful color and refreshing flavor remind people of summer celebrations and family gatherings Bringing them to your table is like sharing a taste of Hong Kong’s lively dessert culture

Frequently Asked Questions About Recipes

→ How do I keep the crêpes soft and pliable?

Let the crêpes cool fully before filling so they don't tear, and make sure the batter is well-sieved for a smooth texture.

→ Can I use other fruit instead of mango?

Absolutely! Peaches, nectarines, berries, or even cherries work wonderfully as alternative fillings.

→ How should I whip the cream for the filling?

Whip the cream just until soft to medium peaks form. Overwhipping can cause the cream to split.

→ Why add food colouring to the crêpe batter?

Yellow food colouring gives the crêpes a vibrant appearance, but it's optional and can be skipped.

→ Is this better served warm or chilled?

These crêpes are delicious both ways. Chill for 30 minutes for easier slicing, or enjoy freshly filled.