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.

Refrigerate for 1 hour.

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

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

Pour the batter into the middle and swirl to cover the base in a thin layer. Cook for 45 seconds to 1 minute.

Flip the crepe onto a cutting board. Ensure the surface is set, underside has no golden patches.

Spray the pan with oil and continue cooking more pancakes.

Full cool the crepes for 1 hour before using.

Place the cream, icing sugar, and vanilla in a cold bowl and beat until stiff.

On a work surface, place a crepe with the cooked side facing up. Spread a layer of cream one-third of the way up the pancake and top with mango.

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

Serve immediately!