1. Knock the eggs into the basin, add 35g sugar and 250ml milk and stir until the sugar is evenly melted.
2. Sift in the flour and stir gently, don't stir too much
3. Add butter solution and mix well
4. Heat a non-stick pan over low heat, scoop a spoonful of batter into the pan, turn it quickly, and let the batter spread thinly on the bottom of the pan
5. Fry into thin and even pancakes
6. Put the pancake out and let it cool for later use; peel the mango and cut the meat into small pieces
7. Refrigerate the fresh cream in the refrigerator for more than 12 hours, take it out, shake it, and pour it into a water-free and oil-free container, add white sugar, beat it to 80% and set aside
8. Take a pancake, spread a layer of cream in the center, put a mango stick, and spread a layer of cream
9. Wrap the crepes into a square
