Mango Crepes for 5 Servings

Instructions:

1. Whisk together the flour, sugar, and salt. Slowly pour in the milk, eggs, and vanilla, whisking until the mixture is smooth.
2. Stir in the melted butter until fully incorporated.
3. Pour the batter through a fine-mesh sieve into a bowl to eliminate all lumps.
4. Cover and let the batter sit at room temperature for 30 minutes.
5. Place a non-stick pan over medium-low heat and lightly brush with a tiny amount of butter.
6. Pour about ¼ cup (60ml) of batter into the center. Immediately tilt and swirl the pan in a circular motion until the bottom is evenly coated.
7. Cook for 60–90 seconds until the edges start to curl and the surface looks matte.
8. Gently lift the edge with a spatula and flip. Cook for another 30 seconds until pale gold.
9. Transfer to a plate and cover with a clean kitchen towel to keep them pliable.
10. Beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
11. Place a crepe flat on the counter. Spread a generous layer of whipped cream across the surface, leaving a 1-inch border.
12. Position mango strips on the cream and roll the crepe tightly.