Make the crepe batter

• Whisk the eggs with the sugar in a bowl.
• Add the milk and oil and whisk until combined.
• Sift in the cake flour and whisk to a smooth, thin batter.

Rest the batter

• Let the batter rest so the flour hydrates and the bubbles settle.

Whip the cream

• Pour the cold whipping cream into a bowl with the sugar.
• Whip to soft, light peaks.

Cook the crepes

• Heat a lightly oiled frying pan over medium heat.
• Pour in a thin layer of batter and swirl to coat.
• Cook until set and lightly golden, then flip and cook the other side.
• Repeat with the remaining batter and stack the crepes.

Assemble the rolls

• Spread a layer of whipped cream over each crepe.
• Lay mango strips along one edge.
• Roll the crepe up tightly around the filling.

Chill and serve

• Chill the rolls so the cream firms up.
• Slice and serve.