Beat the eggs in the bowl, add the white sugar, and stir with a whisk.
Pour in milk and continue to stir to dissolve the sugar completely.
Sift the flour and cornstarch into the bowl. (Low-gluten flour is usually used to make cakes, biscuits, snacks, meringue snacks, etc.)
Stir well with a whisk to a batter until all the flour and corn starch is mixed in.
Put the butter in a microwave for 5-10 seconds until melted, pour it into the bowl and mix well.
Sift the prepared batter into a bowl and then refrigerate for 30 minutes to let set. (Batter must be sieved to be smooth, otherwise, the cake skin will have imperfections and not cook correctly)
Preheat the pan on low heat, pour the batter into the pan and spread it evenly to just coat the pan. (Use a spoon to pour the batter in the middle, then rotate the pan to coat evenly as shown below.)
Take the prepared crepe and lay it flat to cool. (The crepe should slide out of the pan easily. If not, then scrape around the edges with a spatula. You can stack them, just make sure they are all flat.)
Pour the Cream and sugar into a bowl, and use an electric egg beater to whip (don’t whip too long, or it will turn into butter…it should look like the image below).
Take a cooled crepe, place the smooth side down, add the preferred amount of cream in the center of the crepe, and place the chopped mango pieces on the cream.
Fold the surrounding edges to the middle, wrap them into a square shape, then flip them over and place the fold face down. And you are done!