This dish is inspired by the mango pancakes found in a yum cha trolley that I usually find too sweet and a little fake. This version uses buckwheat for savoury notes, with sourness from India, a little sweetness from Sri Lanka and the buttery nuttiness of macadamia.
- 100 g buckwheat flour
- 80 g plain flour
- 230 ml water
- 100 ml milk
- 1 egg
- 50 g butter
- 240 g fresh ricotta
- 1 tsp amchur (see Note)
- 1 large ripe mango, cheeks and sides cut and skinned, sliced into 1 cm strips
- 60 g well roasted and roughly crushed macadamias
- 120 ml kithul syrup (see Note)
- pinch of river salt
- lime wedges to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
Sift the flours into a mixing bowl, add the salt and make a well in the centre.
Whisk together the water, milk and egg and then slowly pour it into the flour mix in the middle gradually pulling all the flour in from the sides until everything is combined. Use a whisk and continue mixing until you have a smooth batter that will look a little sticky but should be fairly runny.
Let it sit in the fridge for at least 30 minutes.
Get your best crepe–making pan that will hopefully be about 20 cm in diameter. Place it on a medium high heat, allow it to warm and then place in a little butter, just enough to coat the surface of the pan. Spoon a ladleful of mix into the middle of the pan, raise it off the heat and swirl to evenly coat the bottom. Allow to cook for a minute or two, until it just starts to brown, and then use a spatula to flip. Let it cook for another minute before removing the crepe onto a plate.
Your first one will probably not be quite right as this is the rule of the pancake, so you can have a little taste before repeating this step 8 more times, only adding more butter to the pan every second crepe.
By the time you have cooked all the batter you should have a pile of 8 lovely thin-ish even looking crepes all stacked up.
Take the crepes one at a time and spoon an eighth of the ricotta about two thirds of the way down across the crepe leaving about a 2cm border on either side. Sprinkle a tiny amount of amchuur over the ricotta before laying an eighth of your mango slices along the top of the ricotta. Sprinkle with a little macadamia and a tiny drizzle of the kithul.
Roll the crepe up, folding in the sides once you reach the middle, until you are left with a lovely looking roll. Place this on a nice platter with the edge of the crepe sitting underneath. Repeat with the remaining crepes placing them in a row sitting snugly next to each other along your platter.
To serve drizzle the remaining kithul and sprinkle the rest of your macadamias along the top of the crepes. Serve with wedges of lime.
The crepes can be made a little in advance as long as they are still slightly warm when you are ready to roll and serve.
• Amchur (ground dried green mango) is available from Indian food shops and selected spice shops.
• Kithul, a sweet syrup, can be found at Sri Lankan grocers; you can replace it with maple syrup or honey.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Peta Gray. Creative concept by Lou Fay.
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This recipe is part of The Seasonal Cook: Mango column.
View previousThe Seasonal Cook columns and recipes.