Start by gathering all the ingredients to streamline the cooking process.

In a mixing bowl, whisk together the eggs, milk, melted butter, and vanilla until well blended. Slowly add the flour, sugar, and a pinch of salt, continuing to whisk until the batter is smooth.

Allow the batter to sit for about 10 minutes for better texture.

Heat a nonstick pan over medium heat and brush it lightly with butter.

Pour a thin layer of the batter into the pan, swirl it around to create a thin, even layer, and cook for about 1–2 minutes until golden. Flip and cook for another minute on the other side.

Transfer the cooked crêpe to a plate and cover with a kitchen towel. Repeat the process with remaining batter.

In a blender, puree the mango until smooth. In a saucepan, combine the mango puree, coconut milk, honey, cornstarch, lime juice, and salt.

Over medium heat, whisk the mixture until it thickens, approximately 5–7 minutes. Remove from heat.

Spread the warm mango coconut filling over each crêpe, folding or rolling them as desired.

Top crêpes with fresh mango cubes, shredded coconut, and powdered sugar. Garnish with mint leaves if desired.