Whisk together flour, sugar, and salt in a large bowl. Make a well in the center and pour the eggs.

Beat the eggs lightly.

Add about a quarter of the milk and then whisk together with eggs. Whisk the flour gradually into the egg mixture until forms a smooth thick paste.

Now, add the rest of the milk and whisk vigorously until you have a smooth batter.

Add melted butter. Mix well. Strain the batter if there are any lumps.

Dissolve turmeric in a tablespoon of warm water and mix well until you have a batter uniform in color. (Add coloring instead of turmeric, if desired) Cover and rest the batter for about 20 minutes.

Heat the pan over medium-low and grease with oil lightly. Pour a ladle of batter into the pan and immediately swirl to coat the bottom evenly.

Cook for about 40 seconds or so until the top appears dry, over low heat. DO NOT cook until browned on the bottom and the edges. DO NOT flip. We need soft smooth nicely yellowish pancakes.

Loosen the edges with a thin spatula carefully then remove the pancake to a serving plate. Repeat with the remaining batter.

Peel and slice the mangoes.

Place a pancake on a plate. (not-so-nice side up, smooth side down) Place a few mango slices down the center of the pancake. Put about 2 tablespoons of whipped cream on the mangoes.

Fold both sides inwards.

Now, roll the pancake up from the bottom into a parcel.

Repeat with the remaining pancakes and the filling. Chill in the fridge for about an hour before serving.