Put glass bowl into freezer. Meanwhile we can start to make the batter.

In a mixing bowl whisk 2 eggs, add milk and sugar. Continue whisk until just combined. Then pour the melted butter, mix well. Add the flour and corn flour mix constantly.

Drop the yellow food coloring, vanilla extract and pinch of salt. Mix well, then strained to get rid of any lump. Let the batter chills in the refrigerator at least for 30 minutes.

Lightly greased the pan and heat the pan at medium-low. Ladle just enough batter to cover the pan, swirls the pan to help the batter covered evenly. Let it cook 1-2 minutes (don’t flip out the crepe). Remove from the pan, and repeat the process until the batter is gone.

While waiting for the crapes little bit cool down, now prepare the filling.

Take out the bowl from the freezer. Add 1/2 cup of heavy whipping cream add 1tbsp powdered sugar, beat at high speed until it becomes creamy as whipped cream. Set asides.

Peel the mango and cut into thinly slices or diced

To assembly: lay down one crape pancake on the plate or cutting board. Spread 1 tbsp of whipped cream add mango slices or dices, cover with another 1 tbsp of cream and wraps the crape fold it into envelope or pillow shaped.

Repeat the same process for the rest of crape pancake. You can enjoy it immediately or you can chilled first before serving.

For me, I like to chilled it first before eat it. Sometimes I keep them in the freezer. It’s very good for summer dessert, and I feel like eating pancake ice cream. It’s so yummy!! When you decided to keep it into a freezer and wrap them individually with parchment or microwave paper to avoid sticking to each other. Enjoy!

HappyCooking ❤️