Light and fluffy crepes, filled with whipped cream and tropical mango… what a dessert recipe! So simple, yet so delicate and divine. You could totally make these pancakes on the stovetop in a frying pan, but I like the way the rice cooker function gives them a gorgeously even colour all over and a gentle cook.
In collaboration with Panasonic.
50g (1.7 oz) all purpose flour
1 tbsp icing sugar mixture, plus extra to sprinkle
1 tbsp custard powder
1 cup whole milk
1 tbsp melted butter
300ml (10.5 fl oz) thickened cream
1 tbsp icing sugar mixture
1 tsp vanilla bean paste
4 mango cheeks, peeled, cut into long thick strips
To make the crepe batter, mix together the flour, icing sugar and custard powder in a large bowl. Crack in the eggs, then add the milk and melted butter. Whisk well to combine into a smooth batter.
To cook the crepes, turn the rice cooker on the Cake/Bread setting, and spray the pan inside with a little oil. Ladle 1 spoonful of batter in to cover the surface of the bowl, then close the lid and cook for 2-3 mins. Carefully remove the cooked pancake from the rice cooker and set aside while you continue with the remaining batter.
Once the crepes have cooled, whisk together the cream, icing sugar and vanilla bean paste in a clean bowl until firm peaks have formed.
To assemble, lay one crepe flat on a board or plate and place a piece of mango in the centre. Top with some cream. Fold the crepe from the bottom up and over the mango, followed by the sides, then roll upwards to close. It’s the same process as you would do for spring rolls, so the end result will look like a delicious pillow. Repeat with remaining pancakes. Sprinkle with some more icing sugar if desired, then tuck in.