Place the milk in a bowl. Sift the flour, cornflour and icing sugar in then whisk until lump free. Add eggs and food colouring, whisk until combined. It will be a very thin, watery batter.

Refrigerate for 1 hour.

Give the batter a mix (to stir in flour settled at bottom) then measure out 45 ml (3 tbsp) of crepe batter.

Use a 18cm/7" non-stick pan. Spray lightly with oil then heat over a medium low stove.

Pour the batter into the middle – it should sizzle very lightly – then swirl to cover the base in a thin layer. Cook for 45 seconds to 1 minute or until the middle is set to touch.

Start loosening the edges with a rubber spatula to ensure it flips out easily.

Flip the crepe out upside down onto a large cutting board.

Spray pan with oil then continue cooking the pancakes. You can flip them out on top of each other.

Full cool the crepes for 1 hour before using.

Just before assembling, place the cream, icing sugar and vanilla in a cold bowl and beat until stiff (about 2 minutes on speed 8 of a 10 speed hand mixer).

Place a crepe on a work surface so the side that was in contact with the pan is facing up. Spread 1cm/1/3" thick layer of cream one-third of the way up the pancake, in the shape of a piece of mango. Top with mango.

Roll, burrito style, ending with the seam-side down. Repeat with remaining pancakes.

Serve immediately!