Ingredients
- Ingredient A (for fillings) :
- Whipping cream 240g
- Sugar 2 tbsp
- 2 Mangoes (cut into long strips)
- Ingredient B (for pancake) :
- 3 eggs
- Sugar 40g
- Valcom premium coconut milk 175g
- Milk 175g
- Low-gluten flour 100g
- Corn starch/flour 30g
- Olive oil 30g
Method
- Put cream and sugar into a food processor and blend, then refrigerate until ready. (The whipped cream should be kept at a low temperature so that it does not melt)
- Cut the mango pulp into long strips and set aside (7 or 8 strips for each pancake)
- Add eggs, sugar, coconut milk, milk, low-gluten flour, corn flour, and olive oil and mix well.
- Strain the egg batter and let it sit for 20 minutes.
- Take a pan on low heat, pour about 50 grams of egg batter and spread the egg batter evenly on the surface of the pan. (Do not add oil, otherwise the egg batter will not spread easily and form)
- Pan fry over low heat until the crepe is solidified and the surface is bubbling. Remove the crepe and place on a plate covered with damp cloth (to avoid crepe becoming dry)
- Take three pieces of crepes and spread them out, with 1/5 of the edges slightly overlapping, and spread whipped cream in middle of the crepe. On top of the whipped cream, add 7 or 8 mango strips (with gaps in between)
- Fold the upper and lower sides of the crepe into the middle, and then roll from one end to the other, like making a rolled towel shape.
- Wrap it in cling wrap and refrigerate until it is cold. (It is recommended to chill before eating so that the fresh cream is slightly thickened)
Product used in recipe
- Valcom - Coconut Milk
