Whisk the eggs and sugar, then whisk in the milk, melted butter, vanilla and salt. Sift in the flour and corn starch and whisk to a smooth, thin batter (add a drop of yellow food coloring if you want the classic golden crepe). Rest the batter 20–30 minutes and strain out any lumps.
Heat a lightly greased nonstick pan over medium-low. Pour a thin layer of batter, swirl to coat, and cook just until set (do not brown). Cook on one side only, then slide onto a plate. Repeat to make 6–8 thin crepes and let them cool completely.
Whip the heavy cream with the powdered sugar and vanilla to stiff peaks. Peel the mangoes and cut into thick fingers.
Place a crepe cooked-side down. Pipe a line of whipped cream in the center, lay a piece of mango on top, and add a little more cream.
Fold in the two sides, then fold up the bottom and roll into a neat parcel, seam-side down. Chill at least 30 minutes before serving.
The classic Hong Kong dim-sum dessert — thin golden crepes wrapped around mango and whipped cream. Via @sophiah_lim.
