Make the crepe batter

• Whisk the flour, sugar and salt in a bowl
• Add the eggs, then the milk gradually, whisking to a smooth batter
• Stir in the melted butter and let the batter rest

Cook the crepes

• Heat a lightly buttered pan over medium heat
• Pour a thin layer of batter and swirl to coat
• Cook until set, flip and cook the other side, then repeat with the remaining batter

Whip the cream

• Whip the cold cream with the powdered sugar and vanilla
• Beat until firm peaks form

Assemble the roll

• Spread whipped cream over each crepe
• Line mango strips along one edge
• Roll the crepe tightly and chill before slicing