This recipe is sort of my homage to that trendy mango and cream crepe-pancake thing I would see all over social media a year or two ago, but with my answer to needing to use up a bunch of strawberries I had on hand. I love making crepes because the batter is so easy to make, and they cook quickly. I also love how crepes, despite being these flat pancakes, can be so versatile! Layer them up and you have a mille crepe/crepe cake(granted that is a patience-testing endeavor), cut them up and you have crepe noodles, and wrap them up and you have little beggars purses! In the case of this recipe, it is inspired by the mango pancakes that are all the rage in Hong Kong. The recipe is basically a crepe that is wrapped around a juicy mango wedge and a ton of cream. In my case, I’m using strawberries, since that’s what I was trying to use up. From a ratio standpoint, what I love about this recipe is that there is a lot more cream and berry compared to actual pancake. While the crepe is tasty, it really highlights the fillings more. Also, it kind of(if you squint and/or are as semi-blind as I am[thank you, video game addiction plus forgetting to blink enough as a child]), reminds me of Japanese strawberry and cream sandwiches, which are a favorite of mine. So this recipe is a great way to use up any fruit on hand, so you can enjoy it with mangoes, strawberries, the possibilities are plentiful!

Makes 6-8 crepes:
1/4 cup all-purpose flour
1/4 cup heavy cream
2/3 cups whole milk
1 egg
1 tsp vanilla extract
a pinch of salt

In a bowl, whisk everything together until combined. Allow your batter to sit, covered, in the refrigerator for at least 10 minutes before attempting to use.

Line a nonstick 6-inch pan with a thin layer of cooking spray. Place the pan on low heat. Pour roughly 2oz of batter into the pan and tilt it so that the batter can cover the bottom of the pan in an even layer. Place the pan back on low heat until the edges of the crepes begin to lift off the sides of the pan. Flip the crepes and allow them to cook on the other side for another 15 seconds. Repeat this with the rest of your batter. Allow your crepes to fully cool before attempting to assemble.

For the heavy cream:
16oz heavy cream
3oz confectioner’s gugar
2 tsp vanilla extract
a pinch of salt

In a bowl whisk everything together until stiff peaks form. Keep the cream chilled until time to assemble.

For assembly:
1 pint fresh strawberries, hulled and halved

With each crepe, start by layering on 1.5of of the cream. Then place onto that about 4 halves of the strawberries. Place onto that another 1oz of cream, then fold the sides of your crepes over the berries and cream to form a rectangular parcel.