To make the crepe batter we start by mixing all purpose flour and powdered sugar,

Crack two eggs into a separate bowl and then add them into the flour, add 1/2 of the milk and then mix with a wish making sure it doesn’t have any lumps. Make sure to scrape the sides and the bottom. You should have a thick batter similar to the pancake batter.

Using only half of the milk and mixing helps you to not have any unnecessary lumps in the batter.

Now you can add the rest of the milk, and the batter should be really liquid now.

microwave the butter for about 30 seconds or until it’s fully melted and add it into the crepe batter, then mix it until it becomes really smooth.

add some butter into a non stick pan and then with a paper spread it all over the pan. Once its hot enough pour in some crepe batter and move the pan around so the batter covers the bottom of the pan completely, make sure you are cooking them on low heat and only cook them on one side.

now you have your crepes ready and you can start by making the whipped cream.

Pour really cold whipping cream and powdered sugar in the stand mixer bowl using the whisk hook attachment on medium high speed it should take you about 3 minutes. Beat until stiff peaks are achieved when you lift the whisk and the cream holds its shape without collapsing.

peel and chop the mango into small squares.

Lay the crepes on a flat surface slightly overlapping each other. The side of the crepes with color or pattern should be facing you.

add whipped cream and spread it like a rectangle like you see on the picture, add the chopped mango on top.

now fold the sides towards the center creating a rectangular shape with all the filling inside

Now you can roll it like a burrito holding the sides as you roll it. Make sure to do it tightly from one end to the other.

cut and enjoy! This dessert is best served cold, you can let it chill in the fridge for 15 minutes before eating.