Hong Kong Mango Crepe
This Hong Kong Mango Crepe is sweet and creamy. It's a refreshing dessert that is great for a hot day. Simple to create and a favorite of all. Try this popular street food today!
Equipment
- Blender
- non-stick pan
- Mixer
Materials
Crepe
- 500 ml (2 cups) non-dairy milk
- 180 g (1 1/2 cup) all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 cup sugar
- a few drops of yellow food coloring or 1/8 tsp tumeric powder (optional) for color
- oil for cooking I use coconut oil
Whipped Cream
- 300 ml 1 1/4 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1 tbsp powdered sugar
Other ingredients
- 4-5 ripe mango peeled and cut into squares
- powdered sugar, for sprinkling on top
Instructions
Making the Crepes
- Make the batter. Put the flour, milk, sugar, vanilla, and food coloring in the blender. Blend until smooth. Scrape down the sides and blend again.
- Strain to remove any lumps.
- Heat a non-stick pan on low heat. Once hot, take a paper towel to spread oil on the surface of the pan. Scoop up an appropriate amount of batter. For me it is a little less than a 1/4 cup. It will depend on the size of your nonstick pan.
- Pick up the pan in the one hand and pour the batter with the other while tilting the pan. It should be liquidly enough to spread thinly. Once the whole pan is coated, set down on the heat again to let it cook. Once cooked, use a rubber spatula to run along the sides and flip. Let cook for another 10 seconds, then remove from the pan. Repeat until all the batter is gone.
- Once all your crepes are done, leave in the fridge to cool.
Make the Whipped Cream
- In a bowl of a stand mixer or a regular bowl, add whipped cream, vanilla extract, and the powdered sugar.
- Whip until thick and fluffy. Either by machine or by hand whisking it.
Assemble
- Peel the mango. Cut the sides and make a rectangular shape by cutting the sides again. Cut the rectangle shape into two. I get four pieces out of every mango.
- To assemble, lay a crepe on a flat surface and put some whipped cream on top. Place the mango chunk in the middle. Spoon some whipped cream on top to cover the mango.
- Fold both sides of the crepe over the mango. It will create a omelet shape. Then fold the smaller sides over. Turn the crepe over to have it over the seems.
- Lay on a plate and place in the fridge for 1 hour or in the freezer for 25 minutes.
- Cut in half and enjoy!