Crepe Batter (Two Methods):

Mixing Bowl:

• Whisk eggs, milk, and vanilla in a large bowl. Add flour and mix until smooth.
• Melt butter, stir it in. Strain batter through a fine mesh sieve into a bowl.
• (Optional): Cover and refrigerate for 30 minutes or overnight.

Blender (Easiest):

• Add wet ingredients first, then dry, and finally melted butter.
• Blend just until combined. Strain into a bowl and chill.

Cooking Crepes:

• Heat a non-stick or crepe pan over medium heat, lightly butter it, and pour in ¼ cup batter. Swirl to coat pan.
• Flip when the top looks dry and matte, cook other side 20–30 seconds. Transfer to a flat surface and cover with plastic wrap. Repeat with remaining batter.

Mango Filling:

• Blend mango until smooth.
• Whisk mango puree, sugar, and eggs in a bowl. Cook in a saucepan with lime rind, stirring constantly until it boils.
• Remove from heat, stir in butter, strain, and cool over ice bath.
• Whip cold heavy cream to stiff peaks, fold in cooled mango curd.
• Refrigerate until needed.

Assembly:

• Layer crepes with ~¼ cup of mango cream filling, spreading evenly. Continue stacking until all crepes are used.
• Top with extra whipped filling, mango slices, florals (optional), and dust with icing sugar. Chill for at least 2 hours to set before cutting.
• Store in an airtight container to keep fresh.