Add all of the ingredients into the blender or food processor in the order listed. Pulse about 4 to 6 times, or until everything is just incorporated. Scrape sides of blender halfway through if there is dry flour stuck.
4 large eggs, 2 ¼ cups all purpose flour, ¼ cup granulated sugar, ⅛ tsp sea salt, ⅛ tsp baking soda, 1 ½ cup milk, 1 ½ cup water, 2 tbsp butter, 1 tsp pure vanilla extract
Pop the blender into the fridge for 20 minutes or overnight to rest the batter. Get started on making the mango puree for the mango filling so it has time to cool.
Heat a 9” nonstick or cast iron pan on medium-low heat. Butter it up by sticking the bit of butter on a fork and rubbing it over the pan.
2 tbsp butter
When the pan heats up, add a few tablespoons of batter into the pan. Swirl immediately to coat the bottom, adding more batter if needed.
Wait until the crepe develops bubbles on top and dries up on the edges. Run a spatula under the crepe along the edges to loosen. Carefully flip the crepe using a spatula and cook until the bottom side has golden brown spots. Transfer the crepe onto a plate to cool.
Repeat with the rest of the batter, stacking the crepes on top of each other and buttering as needed.
Let the crepes come to room temperature. Cover and refrigerate until use.