These are soft mango-colored crepes filled with whipped cream and fresh mango.

I love the contrast between the delicate crepe, fluffy cream, and that big juicy piece of mango in the center.

Would you eat these as dessert, afternoon tea, or both? 😄

Mango Pancakes

Ingredients:

2 ripe mangoes

90 g flour

8 g tapioca flour

20 g sugar

½ tsp vanilla extract

2 eggs

260 g milk

30 g butter

¼ tsp salt

Chantilly Cream:

300 g heavy cream

30 g sugar

½ tsp vanilla extract

Instructions:

Let’s start with the filling. In a bowl, combine heavy cream, sugar, and vanilla extract. Beat on medium speed until soft peaks form and you can see light trails. Transfer the whipped cream into a piping bag and chill it in the refrigerator.

In another bowl, add flour, tapioca flour, sugar, and salt. Crack in the eggs and pour in the vanilla extract. Mix gently while gradually adding milk until the batter is smooth and lump-free.

Add a few drops of food coloring if you like and mix well. Strain the batter to remove any lumps, then stir in the melted butter.

Lightly oil a small pan and wipe off any excess with a kitchen towel. Pour in a thin layer of the batter, swirling gently to spread it evenly. Cook over low heat until the surface looks dry and set, then lift the crepe carefully. Let each crepe cool completely, separating them with plastic sheets to prevent sticking. Repeat until all the batter is used.

Slice the mangoes to your preferred size. To assemble, place one crepe on a clean surface, pipe whipped cream in the center, and top it with a slice of mango.

Add a bit more whipped cream to cover the mango completely, then fold the crepe like an envelope). Arrange the pancakes in a container, cover, and chill in the fridge. Serve cool and enjoy the soft crepe, fluffy cream, and sweet, juicy mango in every bite!

For more detailed recipe, please go to: Mango Pancakes

You finish your meal, look at the dessert menu, and suddenly have to decide whether one small plate is worth the extra money. Sometimes it's amazing, sometimes you regret ordering it. What's the most disappointing or surprisingly good restaurant dessert you've had?

this lowkey too sweet ngl 😭 the cranberries offset some of the sweetness though. :))) just wanted to share

​Made a batch of traditional Algerian Baklava today. Unlike commercial pastries made with store-bought phyllo dough, authentic Algerian baklava relies on handcrafted dough stretched paper-thin with cornstarch, layered precisely with rich ghee or clarified butter (smen).

​The filling is a fragrant, coarse blend of almonds and walnuts lightly spiced with cinnamon and scented with orange blossom water. After baking to a deep golden perfection, every piece is drenched right out of the oven in warm, honey syrup infused with orange blossom.

​Ingredients:

​Pastry & Fat: All-purpose flour, melted ghee (or smen), cornstarch, pinch of salt, and water.

​Nut Filling: Coarsely ground almonds and walnuts, granulated sugar, ground cinnamon, and orange blossom water.

​Syrup & Finishing: Pure honey, clarified butter, and a splash of orange blossom water.

​Quick steps:

​Prepare the Dough: Mix flour, melted ghee, salt, and water into a smooth dough, then let it rest for 30 minutes.

​Make the Filling: Combine the ground almonds, walnuts, sugar, cinnamon, and a tablespoon of orange blossom water.

​Roll the Layers: Divide the dough into 14 balls, rolling each into an ultra-thin, see-through sheet using cornstarch.

​Assemble: Layer 7 brushed dough sheets in a buttered pan, spread the nut filling evenly, and top with the remaining 7 brushed sheets.

​Cut and Bake: Score into traditional diamond shapes, top each piece with a whole almond, bake at 180°C (350°F) for 45–50 minutes until golden, and drench immediately with warm honey syrup.

​For the full printable recipe with extra tips, see my comment below.

I turned Golden Oreos red to make this easy 4-ingredient Halloween Oreo cake! With just a few simple ingredients, you won’t spend all day in the kitchen. Topped with black icing and a cherry drizzle spiderweb, it’s an easy Halloween dessert that kids can help make and decorate! 🎃

🕸️ CAKE INGREDIENTS
• 24 Golden Oreos, including the cream filling
• 1 cup of Milk
• 1 tsp of Baking powder
• Red food coloring (4-5 drops)

OPTIONAL DECORATION
• Black icing for the spiderweb

The cake itself uses 4 ingredients; the icing is an extra decoration.

Would you make this for Halloween? Tell us in the comments!

You can read the full recipe here: https://dobbernationloves.com/food-drink/bolzano-italian-apple-pear-cake-recipe/

A labor of love, but so delicious!

Made a batch of traditional Baghrir for afternoon tea today. If you have not tried North African semolina pancakes before, they have a really unique spongy honeycomb texture with dozens of tiny holes that absorb warm honey butter instantly.

The trick to getting all those signature holes is using fine durum semolina blended into a smooth batter with yeast and a bit of baking powder, then cooking them on only one side so the top stays tender while the bottom turns slightly golden.

Ingredients:

2 cups fine semolina

1/2 cup all-purpose flour

1 tbsp dry active yeast

1 tsp baking powder

1 tbsp granulated sugar

1/2 tsp salt

3 cups warm water

Melted butter, honey, and a splash of orange blossom water for serving

Quick steps:

In a high-speed blender, combine the fine semolina, flour, yeast, baking powder, sugar, salt, and warm water. Blend continuously for 2 minutes until completely smooth and frothy, then let the batter rest in a warm spot for 10 to 15 minutes.

Heat a non-stick pan or skillet over medium-high heat. Ladle the batter directly into the center without spreading it around. As it cooks, you will watch dozens of tiny bubbles pop and form the honeycomb top. Cook until the top is completely dry and no wet batter remains (do not flip it).

Remove carefully and place on a clean kitchen towel. Melt equal parts butter and honey together with a splash of orange blossom water, ladle generously over the warm pancakes, and serve immediately.

w'd you like the full printable recipe with extra tips see my comment.

I'm not too confident making this, 1st time.

I haven't browned it well in oven, it's for birthday party today, I was afraid ice cream would melt

Next time, I'll be buying a blowtorch if I have to make it again

My employer is hosting a bake off, they specifically say enough for a large crowd to have a good sample. Probably 40-50 people. I would usually bake a cake but I’m unsure if an 8 inch layer cake would be enough. I am open to ideas!