For key visual process photos, refer to the body of the blog post.

Make the crepes:

• In a high-powered blender, combine the egg, melted butter, whole milk, all-purpose flour, granulated sugar, salt, vanilla extract and goldenberry powder (if using).
• Blend on high-speed until incorporated, about 30 seconds.
• Pour the mixture through a sieve into to a mixing bowl or large measuring cup to remove any lumps, and lightly cover with plastic wrap.
• Place into the fridge to rest for 1 hour.

Cook the crepes:

• Heat up a large frying pan over low heat.
• Add a little butter and swirl it around.
• Pour about ¼ C of crepe batter to the pan (using a 9" diameter frying pan -- if using a different size, you may need to adjust accordingly) and swirl around evenly.
• Cook for 1-2 minutes on one side (do not flip).
• Use a spatula to carefully remove the crepe and transfer to a wire cooling rack to cool completely.
• Repeat with the remaining batter.

Make the whipped cream:

• In a bowl, combine the heavy cream, powdered sugar and vanilla extract.
• Whisk until the cream stiffens and holds a firm peak (but be careful not to overwhip).

Assemble the crepes:

• Place a crepe (smooth-side down) on a clean work surface.
• Add a dollop of whipped cream to the center.
• Place a chunk of mango on top of the cream.
• Add another dollop of whipped cream over the mango.
• Working from the bottom, gently fold up the crepe to cover the whipped cream and mango.
• Fold in both sides.
• And fold over to enclose, seam-side down.
• Place the mango pancake onto a plate.
• Repeat with the remainder.
• Store in the fridge until ready to serve.