For crepes: In a bowl , sify flour , make a well in the center. Ste aside.

In a second bowl, dilute salt and sugar in milk. Fold in beaten eggs. Mix in a teaspoon of vanilla extract.

Pair into the center of well. With a whisk, gradually fold liquid mixture into flour until creamy smooth. Mix in butter.

In a frying pan, ladle batter, 1/4 cup for crepe. Over high heat. Cook crepes. Flip once surface starts to bubble, and crepe seems to loosen the pan.

For mango filling: In a frying pan melt butter then add the brown sugar slowly when its melt, add, mango puree, orange juice and the rhum.

Add the ripe mango strips into the sauce and simmer for about 3 minutes.

In a one round of crepe put 3 strips of mango then roll.

Arrange in a platter with the mango sauce and pour a little dash of cinnamon on top the crepe. Enjoy!