I present Hong Kong Style Mango Pancake, light soft egg-flavored crepes filled with whipped cream and fresh ripe mango, a simple and elegant example of Mango Crepes.

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I still get a little giddy thinking about the first time I folded a Hong Kong Style Pancake, those thin soft crepes that hide a bright surprise. I like to use eggs for that subtle eggy note, and slices of ripe mangoes that burst with juice and make each bite sing.

They feel like Mango Crepes you might see at a cafe, only sneakier, more playful, like a dim sum treat that makes people curious. I mess mine up sometimes and it still disappears, which says a lot.

Don’t expect a plain dessert, expect a little show and lots of fruit.

Ingredients

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eggs: high quality protein and fat, help bind and enrich the pancake batter.
Whole milk: adds calcium and lactose carbs, gives tenderness and mild dairy sweetness.
all purpose flour: mostly starch carbs gives structure, not much fibre or nutrients.
Granulated sugar: pure simple carbs makes it sweet use sparingly or it’ll get cloying.
Heavy whipping cream: pure fat, adds richness and silky texture but packs lots of calories.
Mango: juicy sweet slightly tart full of vitamin C and fibre, bright fruity flavour.

Ingredient Quantities

2 large eggs

160 ml whole milk (about 2/3 cup plus 1 tbsp)

100 g all purpose flour (about 3/4 cup plus 1 tbsp)

1 tbsp granulated sugar

a pinch of salt

1 tbsp vegetable oil or melted butter, plus extra for the pan

240 ml heavy whipping cream (1 cup)

2 tbsp confectioners sugar

1/2 tsp vanilla extract

2 large ripe mangoes, peeled and sliced (about 500 to 600 g flesh)

How to Make this

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1. In a bowl whisk 2 large eggs until smooth, then add 160 ml whole milk, 1 tbsp vegetable oil (or melted butter), 1 tbsp granulated sugar and a pinch of salt; whisk again until combined.

2. Sift or stir in 100 g all purpose flour a little at a time, whisking to a thin, lump free batter; you can blitz everything in a blender for 10 seconds if you want super smooth crepes.

3. Let the batter rest at room temperature for 20 to 30 minutes so the flour hydrates and bubbles settle, this makes the crepes light and soft.

4. While batter rests, peel and slice 2 large ripe mangoes into thin strips or small cubes, set aside; chill the fruit a bit if you like a colder filling.

5. In a chilled bowl whip 240 ml heavy whipping cream with 2 tbsp confectioners sugar and 1/2 tsp vanilla extract until soft peaks form; don’t overwhip or it will turn grainy.

6. Heat a non stick skillet over medium low heat and lightly brush with oil or butter. Pour about 2 to 3 tablespoons (or a small ladle) of batter into the pan, quickly swirl to make a thin crepe and cook until edges lift and bottom is lightly golden, about 30 to 45 seconds, then flip and cook 10 to 15 seconds more; it’s okay if the first crepe looks ugly.

7. Keep cooked crepes on a plate covered with a clean towel to stay soft, and keep the pan lightly greased between crepes by wiping with a paper towel dipped in oil.

8. To assemble place one crepe flat, put a few spoonfuls of whipped cream in the center and top with mango slices (use about 2 to 3 tbsp cream and a handful of mango per pancake), fold like an envelope or roll gently so the mango is wrapped in cream and crepe.

9. Chill assembled mango pancakes in the fridge for 10 to 20 minutes to let them set a bit, then serve chilled or at room temp; tip, these are best eaten the same day, and if you make extra whipped cream store separately so the crepes dont get soggy.

Equipment Needed

Youll need:

1. Large mixing bowl (for the batter)
2. Small chilled bowl (for whipping the cream)
3. Whisk or electric hand mixer
4. Measuring cups, measuring spoons and a kitchen scale
5. Fine mesh sieve or sifter
6. Blender (optional, for extra smooth batter)
7. Nonstick skillet or crepe pan
8. Thin spatula and a small ladle or 2 to 3 tbsp measure for pouring
9. Sharp knife, cutting board and a vegetable peeler
10. Plate, clean kitchen towel to cover crepes and paper towels for wiping the pan

FAQ

Q: What makes these Hong Kong style mango pancakes different from regular crepes?
A: They are extra thin and soft, then filled with lightly sweetened whipped cream and fresh mango slices, folded like a little pillow. The batter is slightly richer than a plain crepe so the pancake stays tender and doesn't get rubbery.

Q: How do I get the pancakes really thin and not tear when I fold them?
A: Use a low to medium heat and a nonstick pan, add just a little oil, and pour a small amount of batter, tilt the pan to spread quickly. Cook until set but not browned, flip once briefly. If batter is too thick add a splash of milk; if pancakes tear, the pan is too hot or the batter too stiff.

Q: Any tips for whipping the cream so it holds up and isnt greasy or grainy?
A: Chill the bowl and beaters first, use cold heavy cream, add the 2 tbsp confectioners sugar and vanilla when it starts to thicken. Stop as soon as soft peaks form, you can err on the side of underwhipped since it will stabilize a bit in the fridge. If it gets grainy, gently fold in a spoonful of fresh cream to smooth it.

Q: My mangoes arent super ripe, can I still use them or substitute something?
A: Ripe, fragrant mangoes are best, but if they are a bit firm slice them thin so they feel tender in the bite. Frozen mango cubes thawed work fine, pat off excess juice. Avoid sour or underripe mangoes, they make the whole thing taste flat.

Q: Can I make parts ahead or freeze these pancakes?
A: You can make the pancakes and store them in a single layer wrapped in plastic in the fridge for a day, and whip the cream a few hours ahead. Assemble just before serving. Freezing assembled pancakes is not great because the cream and fruit get soggy, but you can freeze cooked crepes for up to a month and thaw in the fridge.

Q: What are the most common mistakes and how do I avoid them?
A: Batter with lumps, pan too hot, overwhipping cream, or using unripe mangoes. To avoid those, sift flour, rest batter a bit so bubbles settle, keep the pan on medium low, chill tools for whipping, and pick mangoes that give slightly to the touch.

Hong Kong Style Mango Pancake Recipe Substitutions and Variations

Eggs (2 large): flax “eggs” 2 tbsp ground flax + 6 tbsp water, sit 5 min; or aquafaba 6 tbsp (from chickpea can) for lightness; or 1/2 cup mashed banana or applesauce for binding if you dont mind extra flavor.
Whole milk (160 ml): swap with 160 ml any plant milk (almond, oat, soy) – add 1 tsp oil for richness if it’s thin; or use 160 ml buttermilk or milk + 1 tsp lemon juice for a tangy, slightly fluffier crepe.
All purpose flour (100 g): use 100 g cake flour for a more tender crepe; or 100 g gluten free 1:1 blend (may need a pinch xanthan gum); or whole wheat pastry flour same weight but add 1-2 tbsp extra milk if batter seems stiff.
Heavy whipping cream (240 ml): chilled full-fat coconut milk (scoop the thick cream) 240 ml for dairy-free whipped filling; or 180 g mascarpone + 60 ml milk whisked smooth for richness; or 240 ml whipped coconut cream or store-bought whipped topping in a pinch.

Pro Tips

– Chill the bowl and beaters before you whip the cream and use really cold cream, it whips faster and holds better. Stop at soft peaks, dont keep going or it turns grainy. If you overbeat it a bit, fold in a tablespoon of cold cream slowly to rescue it.

– Pat the mango slices dry with paper towels, dont pile on syrupy fruit or the crepes will get soggy fast. If you want them sweeter, toss them with a tiny bit of sugar or lemon right before filling so they dont sit and weep.

– Practice your pan heat on the first crepe so you figure out the sweet spot for your stove, every pan is different. A too-hot pan browns too quick and a too-cool pan makes thick, rubbery crepes, so adjust between batches and wipe the pan thinly with oil not a puddle.

– Keep things consistent for assembly: use the same spoon or ladle so each crepe gets the same amount of batter and filling, and layer parchment between cooked crepes if you stack them. For make-ahead, store extra whipped cream separately and assemble just before serving for best texture.