- Level
- medium
- Prep Time
- 25 mins
- Total Time
- 1 h 15 m
- Serves
- 4 (makes 9 pancakes)
Ingredients
- Filling
- 3
- large eggs
- 1 ¾ cups
- whole milk
- 425 mL
- 3 tbsp
- granulated sugar
- 45 mL
-  ¼ tsp
- salt
- 1 mL
- 1 ¾ cups
- all-purpose flour
- 425 mL
- 1 tbsp
- unsalted butter, melted
- 15 mL
- For Assembly
- ½ can
- Compliments Sweetened Condensed Milk
- 300 mL
- ½ cup
- finely grated fresh coconut
- 125 mL
- 2
- ripe Ataulfo or red mangoes, peeled and sliced into thin wedges
Directions
Step 1
Mix eggs with milk, sugar, and salt in a blender to prepare the pancakes. Blend on medium speed until smooth and frothy, about 15 sec. Add flour, then return to medium speed, blending just until fully combined, 15 more sec. Scrape into a medium bowl. Cover with plastic wrap and refrigerate for 30 min.Â
Step 2
Heat a 9 ½-in. (24 cm) crêpe pan or non-stick skillet over medium heat. Very lightly brush the pan with butter. Pour â…“ cup (80 mL) batter into the pan and swirl to coat thinly. Cook until bubbles form and edges are golden, 1 to 2 min. Flip over and cook the other side for 30 seconds to 1 minute using a heat-resistant spatula. Remove to a platter; cover with foil to keep warm. Repeat with the remaining batter.Â
Step 3
To assemble, fold each pancake in half; fold in half again to form a triangle. Serve each pancake drizzled with condensed milk. Top with coconut and mango.Â
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe, about 7 dumplings):
- Calories:
- 210
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 28 g
- Fibre:
- 2 g
- Sugar:
- 3 g
- Cholesterol:
- 25 mg
- Protein:
- 10 g
- Sodium:
- 710 mg
