In a large mixing bowl, whisk together eggs until frothy. Gradually add in milk and water, blending smoothly. Mix in sugar and a pinch of salt, then incorporate melted butter.

Sift flour directly into the wet mixture. Stir gently to combine about half, then add remaining flour and mix until smooth. Strain batter through a fine sieve, cover, and refrigerate for at least 1 hour.

Chill a mixing bowl for whipping the cream. Pour in heavy cream and whip on medium speed until medium-thick, about 2-3 minutes. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Heat a non-stick skillet over low-medium heat and lightly grease. Pour ⅓ cup of batter into the pan, swirling to create a thin circle. Cook until edges are set, about 1-2 minutes, flip and cook for another 30 seconds.

Take a crêpe and place it smooth side down on a plate. Add whipped cream in the center, then sliced mango. Fold crêpe over the filling, tucking in the sides like a burrito.