Prepare the batter: Crack 3 eggs into a mixing bowl, add 35g granulated sugar, and whisk until fully dissolved. The mixture should lighten in color and thicken slightly.

Add flour: Sift 90g cake flour into the egg mixture and mix well.

Melt butter: Melt 25g butter over a double boiler and add it to the batter. Stir until combined for added softness and flavor.

Incorporate milk: Gradually pour in 300ml milk while stirring until the batter is smooth and lump-free. Strain to remove any lumps.

Rest the batter: Let the batter sit for 20 minutes. If it separates, gently pour off the thinner top layer, keeping the thicker bottom portion.

Cook crepes: Preheat a non-stick skillet over low heat.Ladle a small amount of batter into the pan, swirling to form a thin, even layer. Cook until bubbles appear and edges lift slightly. Remove and cool. Repeat until all batter is used, making 8-10 crepes.

Whip cream: Add 180ml whipping creamand 18g granulated sugar to a clean bowl. Whip until stiff peaks form. Once done, transfer the whipped cream into a piping bag for easy application.

Layer the crepes: Pipe the whipped cream from the piping bag in a "Z" shape onto the crepe. Then, use a spatula to spread it evenly, ensuring the layer is about 0.5 - 1cm thick. Next, evenly layer the surface with slices of mango, ensuring they cover the whipped cream completely.Repeat until all crepes are used.

Decorate: When adding the final layer of crepe, switch to a decorative piping tip. Pipe whipped cream in a floral pattern around the edges of the cake's top. Finish by placing mango chunks in the center as a garnish.