HK Style Mango Pancakes

Directions

1. Add milk, flour, cornflour and sugar to a bowl and whisk until combined.

2. Add eggs and food colouring until it forms a thin watery batter. Refrigerate for 1 hour.

3. Heat a Crumble Non-stick pan over medium heat. Pour 4 tbsp of the batter onto the pan and swirl to cover the base in a thin layer.

4. Cook for 45 seconds to 1 minute and loosen the edges with a spatula.

5. Flip the pan onto a large plate and repeat this process. Allow the crepes to fully cool before assembling.

6. Place a crepe on a flat surface and add a spoon full of cream. Top with a slice of mango and roll the pancake into a mini burrito. Serve and enjoy!