Mango Chantilly Cream Crêpes (Print-Friendly Format)
Thin crêpes layered with juicy mango and vanilla Chantilly cream, perfect for dessert or brunch.
# Required Ingredients:
→ Pancake Batter
01 -
45 g plain flour
02 -
2 tablespoons cornflour
03 -
20 g icing sugar
04 -
20 g caster sugar
05 -
Pinch of salt
06 -
200 ml warm full-fat milk
07 -
2 large eggs
08 -
2 tablespoons melted butter
09 -
1 teaspoon vanilla extract
10 -
1/4 teaspoon yellow food colouring (optional)
11 -
Butter for frying
→ Filling
12 -
250 ml double cream
13 -
2 tablespoons icing sugar
14 -
1 teaspoon vanilla extract
15 -
2-3 ripe mangoes (preferably Indian or Pakistani varieties)
→ To Serve (optional)
16 -
Icing sugar for dusting
17 -
Fresh mint sprigs
# How to Make It:
01 -
Sift plain flour, cornflour and icing sugar into a large mixing bowl. Add caster sugar and a pinch of salt.
02 -
In a separate bowl, whisk together warm milk, eggs, melted butter, vanilla extract and yellow food colouring (if using) until smooth.
03 -
Make a well in the dry ingredients, pour in the wet mixture and mix until you have a smooth batter.
04 -
Pass the batter through a sieve into a clean bowl to remove lumps. Ensure a silky texture.
05 -
Heat a knob of butter in a medium non-stick pan over medium heat. Pour approximately 50 ml batter into the centre and swirl to coat the base in a thin layer. Cook for about 1 minute until the surface is set and underside golden.
06 -
Loosen the edges and flip each pancake onto a plate or board. Repeat with remaining batter, letting pancakes cool completely.
07 -
Whip double cream with icing sugar and vanilla extract until soft-medium peaks form. Cut mangoes into thick strips or chunks.
08 -
Place a cooled pancake on a plate, lay mango pieces in the centre, top with whipped cream, then fold the pancake into a parcel shape, keeping the smooth side facing outward. Repeat for all pancakes.
09 -
Dust with icing sugar and garnish with fresh mint. Optionally chill for 30 minutes to firm up before slicing and serving.
# Additional Information:
01 -
Experiment with alternative fruit fillings such as ripe peaches, nectarines, apricots or berries. Adjust food colouring if desired.
02 -
Whip cream only to soft-medium peaks to avoid splitting; do not over-whip.
03 -
For ease of slicing, chill filled pancakes briefly before serving.