In a blender, combine the flour, milk, water, eggs, butter, vanilla and salt and pulse for 20 seconds. Place the crepe batter in fridge for 1 hour, which allows the bubbles to settle down. (If you don't have an extra hour, it's not a huge deal. I made these without waiting)
Heat a saucepan over medium-high heat. Add the mangos, orange juice, sugar, vanilla extract, cinnamon and ginger and bring to boil. Simmer for 5 minutes and then set aside to cool.
Heat an eight inch non-stick pan over medium heat. Add butter to coat pan. Pour about ¼ cup crepe mixture into center of pan and tilt/swirl the pan so the batter spreads evenly. Cook for about 1 minute, until the bottom is light brown. Use a spatula and flip and cook for another 30 seconds. Place on plate and repeat process until all batter is cooked.
Once crepes are done, add mango filling to each and roll like a cigar, placing seam-side down. Repeat with remaining crepes and top with some whipped cream and granola if desired.
Notes
Use Blender – a blender is important in creating thin crepe batter where everything is mixed.
Rest the Batter – if you have the time, rest the batter for 1 hour so the gluten relaxes and bubbles go away.
Use Heavy Bottom Pan – your pan needs to heat evenly, so it is important that it has a thick bottom that will achieve this.
Wipe Skillet – by using butter, it will eventually burn so wipe the skillet between crepe batches to keep from having burned crepes.
Don’t Flip Too Early – wait until the surface of your crepe is no longer shiny and the edges are starting to brown before you try and flip your crepe. If you flip it too early it will tear.