Make the Crepe Batter

1. In a bowl, whisk flour, sugar, and a pinch of salt. Add eggs and whisk.
2. Slowly add milk while whisking until a smooth, thin batter forms. Stir in melted butter and yellow food coloring if using.
3. Let the batter rest in the fridge for 20 to 30 minutes.

Cook the Crepes

1. Heat a nonstick pan over medium low. Lightly grease it, then wipe with a paper towel.
2. Pour a small amount of batter and swirl the pan quickly to coat. Cook for about 45 to 75 seconds until the top looks set.
3. Flip and cook for 10 to 15 seconds more. Stack crepes on a plate with parchment in between to cool completely.

Whip the Cream and Prep Mango

1. Whip cold heavy cream until soft peaks form. Add sugar if desired.
2. Cut mango into thick strips or chunks. Chill mango pieces for 10 minutes if the kitchen is warm.

Assemble and Wrap

1. Lay a crepe smooth side down. Add a spoon of whipped cream in the center, add mango, then a little more cream on top.
2. Fold bottom up, fold sides in, then roll to seal. Place seam side down and chill for at least 30 minutes before serving.