Take the flour in a bowl. Add a sprinkle of salt, sift with a fork to aerate the flour.

Add the milk, whipped eggs and vanilla extract, whisk well to make a smooth batter. Care should be taken that there are no lumps in the batter. The batter needs to be a medium-thick one with pouring consistency. If the batter is too thick, feel free to add a little milk.

Keep aside, 15 minutes or so.

Heat a frying pan, brush with very little oil.

Give the batter a hearty stir. Take a small ladle and pour 11/2 ladle full of batter onto the middle of the pan, spread it evenly around the pan by rotating it. (This needs to be done real quick before the batter begins to set.) Cook till the batter just begins to set.

When the crepe turns slightly brown around the edges, carefully loosen the ends with a flat spatula and flip. Cook for another 2-3 minutes.

Slide the crepe onto a plate.

Repeat the process with the remaining batter, brushing the pan with oil as and when needed. (The portions I have specified make about 18 crepes.)

Beat the cream cheese till smooth. Add the mango puree, whisk till the puree is incorporated well into the cheese. Add sugar in this stage if want it more sweeter. Refrigerate until use.

Brush very little oil on a plate, gently place a crepe over it.

Spread 1-1.5 tbsp of the mango - cream cheese filling evenly on the crepe.

Top with another crepe and again spread the mango - cream cheese filling evenly on the crepe.

And then another crepe and another layer of filling.

Continue with this layering till you have used up all your crepes, finishing with a crepe on the top.

Refrigerate until firm, about 1 hour or so.