To make the crepes, beat the eggs first. Sift the flour in. Mix well. Add the milk, salt and melted butter and mix well. Filter the batter to remove any lumps and make sure it is nice and smooth.

Measure with a measuring cup. Each crepes requires around 40 to 50ml of batter, depends on the size of your pan. Brush a thin layer of oil on your non-stick pan. Cook at low heat. Flip to the other side gently when you see bubbles are formed. This recipe can make around 22 layers.

When all crêpes are cooked, set aside to let it completely cool down to room temperature. Then, cover them and put into fridge for at least 30 minutes.

Chill a big mixing bowl and the hand mixer in the refrigerator for 30 minutes. Also, the whipping cream and mangoes have to be chilled too.

Combine the whipping cream and sugar. Whisk until it is nice and firm.

Take the crêpes out from the fridge. Crepe, cream mango, crepe, cream, mango. Follow the sequence and do it layer by layer until the last crepe. Cover the entire cake with cream. Decorate with diced mango.