Mango pancakes

Instructions

1. Batter - Place the milk in a bowl. Sift the flour, cornflour and icing sugar in then whisk until lump free. Add eggs and food colouring, whisk until combined. It will be a very thin, watery batter.
2. Refrigerate for 1 hour. (Note 3)
3. Measure batter - Give the batter a mix (to stir in flour settled at bottom) then measure out 45 ml (3 tbsp) of crepe batter.
4. Non-stick pan - Use a 18cm/7" non-stick pan (Note 4). Spray lightly with oil then heat over a medium low stove.
5. Cook pancake - Pour the batter into the middle - it should sizzle very lightly - then swirl to cover the base in a thin layer. Cook for 45 seconds to 1 minute or until the middle is set to touch. About halfway through cooking, start loosening the edges with a rubber spatula to ensure it flips out easily.
6. Flip the crepe out upside down onto a large cutting board. GOAL: Surface is set, underside has no golden patches. (Note 5) Adjust heat as needed.
7. Cook more! Spray pan with oil then continue cooking the pancakes. You can flip them out on top of each other.
8. Cool - Full cool the crepes for 1 hour before using.
9. Cream - Just before assembling, place the cream, icing sugar and vanilla in a cold bowl and beat until stiff (about 2 minutes on speed 8 of a 10 speed hand mixer).
10. Filling - Place a crepe on a work surface so the side that was in contact with the pan is facing up. (Note 6) Spread 1cm/1/3" thick layer of cream one-third of the way up the pancake, in the shape of a piece of mango. Top with mango.
11. Roll, burrito style (see step photos or video), ending with the seam-side down. Repeat with remaining pancakes.
12. Serve immediately! Mango pancakes wait for no-one (due to the cream).