In a bowl, mix one egg, one egg yolk, sugar, oil, milk, and flour.

Stir well and strain it using a sieve.This separates clumps and makes the pancake smoother. The mixture should have a smooth finish without large clumps of flour.

In a non-stick pan, pour the pancake batter. Pour a thin layer. Do not pour too much as you want to make thin crepes that are foldable. Do not also make it too thin since you want a good base that will not break easily when taken out.

Cook on low heat until the pancake forms big bubbles. This usually takes time since it is low heat. Do not cook on medium or high heat or else the pancake will quickly burn. Moreover, you will not get the soft and fluffy texture as you would on low heat.

Once cooked, remove from the pan and repeat the same steps for the next pancake.

In another mixing bowl, add light cream and sugar.

Whisk until it becomes creamy and foamy, similar to whipped cream.

Assemble the pancake by laying the pancake on a plate and topping it with whipped cream and two mango pieces in the center.

Top the mangoes with more whipped cream.

Cover the filling by folding each side of the pancake inward. You should be able to make a rectangular pillow of pancake.

Serve it chilled and top it with your favorite toppings, such as maple syrup, ice cream, or more whipped cream.