Make your crepe batter by mixing 1 cup milk (room temperature), 1 tablespoon melted butter, 1 teaspoon vanilla, 1 tablespoon sugar and a pinch of salt.
pinch salt, ¼ teaspoon tumeric (for color), 1 teaspoon vanilla, 1½ tablespoon corn starch
Slowly add in your 1/3 cup of flour and 1 1/2 tablespoon corn starch. Whisk everything together. Feel free to add tumeric or yellow food dye if you want to have an orange color crepe. Please be careful to not add too much tumeric or the flavor of the spice will show up in your dessert!
1 cup milk, ⅓ cup all purpose flour, 1 tablespoon sugar
Once the batter is done, put it through a sieve so the batter will be more smooth!
Next, heat up a non-stick pan on low heat. Once the pan is hot, brush some oil to the pan. Add 1/4 cup or more of batter to the pan. We want to make sure its in a circle shape, so quickly slide the batter around to fill the edges of the pan. This took me a few tries to get this right ;) If you missed a spot, add a little bit of batter to fill the holes.
Cook crepe for 3-4 minutes on low heat. Once done, slowly transfer to a plate to cool. Be extra gentle to ensure that the crepe doesn’t rip!
1 tablespoon melted butter
Meanwhile, whip your heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla until stiff peaks form. You can check if its done by flipping the bowl and if the cream doesn’t spill and stays put, its ready!
1 cup whipping (heavy) cream, 1 teaspoon vanilla, ½ tablespoon sugar
Cut your mangos in a rectangular shape.
To wrap the crepe, add 1/4 cup of cream to the middle of the crepe. Add a piece of mango on top. Fold the sides in. Fold the bottom to the center and roll the pancake until it reaches the end. Squeeze the sides gently to make into a rectangular shape.
Refrigerate for 15-30 minutes until it holds its shape. You can cut in half and serve (or serve as a whole). Garnish with powdered sugar if you wish for more sweetness.