Materials: 2 eggs, 250ML whipping cream, 100ML milk, low powdered sugar

Method: 1. Beat the eggs and sugar at high speed until the sugar melts (do not beat until foamy)

2 Add milk and melted cream and mix well

3 Add sifted flour and mix well, let it sit for 1 hour and then filter it again through a sieve (this will make the batter more even)

4 (This is similar to an omelette, but no oil is needed) Pour an appropriate amount of flour batter into the frying pan, spread it flat and fry it on the fire until the batter bubbles and the edges of the pan begin to burn a little Then pour it out from the fire (when pouring the batter, pour it out from the fire, then spread the batter into a round shape and put it on the stove to heat, because if the frying pan is reheated and poured in, it will easily cause the batter not to spread, or spread. It’s not round and doesn’t look good)

5 Then prepare the cream inside. The method is very simple, that is, mix the cream and sugar and beat until thickened, then add the boiled water of fish gelatin powder and mix well. Just beat until it forms.

6 Spread a thin layer of fresh cream on the cooled pancake, add diced mango and spread it evenly, then add a little more fresh cream and spread it evenly, then spread a piece of pancake and repeat (as much as you want) How many layers should be laid, but don’t lay it too high, too high will not look good~)

Finally, it will taste better if you put it in the refrigerator for two or three hours before eating,