2 tablespoons butter
1 cups milk
1/2 cups cake flour
2 tablespoons granulated sugar
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.
Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
Line baking sheets with parchment paper.
Using a nonstick or lightly-oiled crepe pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over and continue cooking for one minute longer. Cook on the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other).
Whip ½ cup of heavy cream until firm. Take one piece of crepe and leave it flat on the counter and add the right amount of whip cream then some small dice mango on it, wrap the crepe over the cream and mango. Chill it in refrigerator for 30 minutes before serve.
在一個大碗里，用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器，放冰箱冷藏幾個小時或过夜。
中 火用不粘千层蛋糕紗鍋。均勻分佈大約 ¼ 杯麵糊 ；渦流，以覆蓋锅的表面。煮 1 分鐘左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指，輕輕地翻千层蛋糕皮，繼續煮一分鐘長。另一邊時間不超過 5 秒鐘。放到準備好的烤盤上.
取半杯鮮奶油打至固状，将一张可丽饼皮平铺在台上然后添加適量的鮮奶油和一些芒果粒， 包起。将它放在冰箱里 30 分鐘后食用。