Mango Pancakes

Step 1: Put the milk in a bowl. Sift in the flour, cornflour, and icing sugar, then whisk until smooth and lump-free. Add the eggs and food colouring and whisk until combined. The batter will be very thin and watery.

Step 2: Refrigerate the batter for 1 hour.

Tip: Resting lets the flour absorb liquid and allows the batter to thicken slightly.

Step 3: Mix the batter again to stir in any flour that has settled. Measure out 45 ml (3 tbsp) of batter for each crepe.

Step 4: Use an 18 cm (7 in) non-stick pan. Lightly spray it with oil and heat it over medium-low heat.

Step 5: Pour the batter into the middle of the pan; it should sizzle very lightly. Swirl the pan to spread the batter in a thin layer over the base. Cook for 45 seconds to 1 minute, or until the middle feels set to the touch. About halfway through cooking, loosen the edges with a rubber spatula so the crepe will release easily.

Tip: Keep the crepe pale; it should not develop golden patches.

Step 6: Flip the crepe out upside down onto a large cutting board. The surface should be set, and the underside should have no golden patches. Adjust the heat as needed.

Step 7: Lightly spray the pan with oil again and continue cooking the remaining crepes. Stack them as they come out of the pan.

Step 8: Cool the crepes completely for 1 hour before filling.

Step 9: Just before assembling, put the cold cream, icing sugar, and vanilla in a cold bowl. Beat until stiff, about 2 minutes on speed 8 of a 10-speed hand mixer.

Step 10: Place a crepe on a work surface with the side that touched the pan facing up. Spread a 1 cm (1/3 in) thick layer of cream about one-third of the way up the crepe, shaping it to match a piece of mango. Top the cream with mango.

Tip: The cooked side faces inside the roll, leaving the smooth side on the outside.

Step 11: Roll the crepe burrito-style, finishing with the seam-side down. Repeat with the remaining crepes and filling.

Step 12: Serve immediately, while the cream is fresh.