Main ingredients: 80g of low gluten flour, 150g of mango.

Accessories: 1 egg, 1 tsp custard powder.

Seasoning: 240g milk, 15g butter, 50g powdered sugar, 200ml light cream.

How to make mango pancake:

1. Prepare the ingredients, beat the egg in a bowl, add the powdered sugar, and beat well with an egg pump (do not whip the egg).

2. Pour in the milk, stir well, sift in the low gluten flour and custard powder, slowly mix well with a hand whisk to make a thin batter.

3. Melt the butter over water and pour it into the batter, stirring well. Sift the batter through a sieve, remove any large particles, and leave it in the refrigerator for half an hour.

4. Heat a thin layer of vegetable oil in a pan over low heat and pour in 1 tablespoon of the batter. Spread thin, fry until the batter solidifies, put the fried pancake skin on a plate (frying with a low heat, the smallest fire does not need to turn over).

5. pancake skin with patience can be as thin as possible, backlight visible almost transparent, too thick taste is not good.

6. All pancake skin fried and cooled, can be used, animal light cream with powdered sugar whipped to the degree that can maintain the pattern, with a knife to take the mango meat.

7. the pancake skin skin (fried without sticking to the side of the pan) face down and spread, in the pancake skin into the appropriate amount of whipped light cream, put a piece of mango meat, and then put the appropriate amount of whipped whipped cream, the pancake skin wrapped into a quadrilateral, will be completely wrapped in the skin inside the filling.

8. Turn over, mango pancake is ready, after the pancake need to be placed in the refrigerator to save, eaten within a day is good.