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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash and peel 2 mangoes, cut them into thick strips with a knife, and set aside in a bowl.
Watch out
Peeled mangoes are slippery, hold them firmly when slicing, otherwise the knife may slip and cut your fingers.
Sift 80g cake flour into a large bowl, pour in 250ml milk, and mix thoroughly with a spatula until there are no big lumps.
Watch out
Flour must be sifted before adding milk, otherwise flour particles will clump up and be difficult to smooth out.
Crack 2 eggs into another bowl, add 35g sugar, and whisk continuously with a hand whisk until the sugar is completely dissolved.
Watch out
Ensure sugar granules are fully dissolved, otherwise sugar will caramelize and burn into dark spots when frying.
Pour the egg mixture into the flour batter and mix well, then add 15g melted butter and stir thoroughly. Pass the batter through a fine strainer to filter out lumps for a silky smooth mixture.
Watch out
The batter must be strained once to eliminate lumps and air bubbles, otherwise the cooked crepes will have a rough and uneven surface.
The pan will be very hot during heating. Be careful when pouring batter and swirling the pan to avoid touching the hot metallic body.
Preheat a non-stick pan, then lower heat to low. Pour in a ladle of batter and swirl the pan quickly to form a thin circle. Cook on low heat for about 30 seconds until the surface sets, then lift the edge with a spatula and transfer to a cling-wrapped plate. Repeat for remaining batter (makes 6-8 sheets).
local_fire_departmentLow heat, about 30 secondsWatch out
The pan must be preheated before turning to low heat, and swirled quickly after adding batter, otherwise the crepe will cook unevenly or tear.
Pour 300g whipping cream and 40g sugar into a bowl, whip on high speed using an electric hand mixer until stiff peaks form.
Watch out
Whipping cream must be kept cold when whipping, overwhipping will cause it to separate into butter and whey.
Lay a cooled crepe flat, spoon a tablespoon of whipped cream in the center, and top with 2 mango strips. Fold the top and bottom edges inward over the filling, then fold the left and right sides inward, flipping seam side down into a neat rectangular pillow.
Watch out
The crepe skin must be completely cooled before adding whipped cream, otherwise the heat will melt the cream into liquid.
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