2 c. milk
2 eggs
2 tsp. butter
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 or 4 fresh ripe mangoes
1 tsp. sugar when enclosing fruit, eliminate for chicken, seafood, a-la-king, etc.

Blend milk, eggs, butter, flour to form batter. Spray skillet with Pam or wipe oil around pan with napkin and heat. Pour 1/4 cup batter into skillet; turn and lift pan to spread thin and brown. Turn crepe with lifter and brown other side, then remove finished crepe. Slice fruit and using about 1/4 cup, roll crepes.

Serve with whip cream, non-dairy topping or yogurt.

When mangoes are not in season, use strawberries or any other filling like chicken or seafood.