1. Sift together both flours, baking soda, baking powder and salt into a large mixing bowl. (If using all-purpose only you can just whisk everything together, but if using cake flour you have to sift.)
2. Separate the eggs, putting the whites in a mixing bowl you will use to beat up a meringue, and the yolks in a medium mixing bowl.
3. To the yolks, add yogurt, milk, and vanilla; whisk until well combined.
4. Melt the butter in the microwave, then whisk it into the milk mixture (pour as you whisk).
5. Make a well in the centre of the dry ingredients and pour the milk mixture into it. Use a rubber spatula and mix just until you no longer see any dry flour, lumps are okay.
6. With a hand held mixer, beat the egg whites until frothy. Then gradually add the sugar while continuing to beat until you get a meringue with soft peaks.
7. Using the rubber spatula, fold in ⅓ of the meringue to lighten up the batter. Then gently fold in the rest of the meringue just until combined and you no longer see any streaks of meringue.
8. Cook the pancakes in a non-stick skillet over medium-low to medium heat, using about about ⅓ cup of batter per pancake. I butter the pan lightly once in the beginning but don't butter in between batches.
9. After a few minutes, once the edges start to look drier, take a peek at the bottom; if it has that nice deep golden brown colour, it's ready to be flipped. Flip carefully as the top part of the pancake will still be quite liquid. (Note: If you normally flip your pancakes after lots of bubbles form on the surface of the pancake, this batter is so thick and fluffy that you won't get those bubbles.)
10. Once flipped, quickly use your spatula to push in any batter that splashes around the pancake. Cook for another 3-4 minutes or until fully cooked. Because these are super thick and airy, they will take longer than most pancakes to cook through. So to check doneness, you can use a pointy knife and pry open the centre to see if it is cooked.
11.  Enjoy with whatever toppings you like!!

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1. Preheat oven to 325 F (165 C). Line 2 baking pans with parchment paper.
2. Place oats in a large mixing bowl.
3. To a small pot, add oil, honey, sugar, salt, cinnamon, and vanilla. Bring to boil over medium heat, just until the sugar is dissolved.
4. Pour the honey mixture over oats and stir to coat well.
5. Spread evenly onto baking sheets, keep the center of the baking pan empty to make for more even baking.
6. Bake for 10 mins, then take the pans out to stir the granola, then bake for another 10.
7. The oats should be a little darker in colour when done, you may need to bake for a few more minutes if it's not quite browned yet. Once cooled, it should be crispy.
8. Stir in trail mix when cooled.
9. Store in airtight container. If you made a lot, consider keeping some in the fridge to prevent the nuts from going rancid. Enjoy!

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For the crepes, mixing bowl method:

1. In a mixing bowl whisk together cornstarch and sugar to break up the lumps. Then whisk in flour and salt.
2. In a spouted container like a glass liquid measuring cup, add the milk and microwave until lukewarm. (This is just to prevent the butter from hardening into little pieces when you add it, don’t make it so hot that it will cook the eggs!)
3. Add eggs, vanilla, and yellow food colouring (optional) and beat well with a fork or a whisk to combine.
4. Pour about a quarter of the milk mixture into the flour and whisk until smooth. Once smooth, pour in the remaining milk and whisk until well-combined.
5. Strain the batter back into the spouted container, pushing any big lumps of flour through the sieve.
6. If using right away, you can add the butter gradually while whisking the batter quickly. If you're going to refrigerate the batter, leave the butter out for now.

For the crepes, blender method:

1. Microwave milk until lukewarm, (just to prevent the butter from hardening into little pieces when you add it, so don’t make it so hot that it will cook the eggs!), then add milk to the blender.
2. Add all remaining ingredients except butter into the blender and blend just for a few seconds on low until smooth. DON'T blend any longer than necessary or it'll become too foamy.
3. Strain the batter into a spouted container such as a large liquid measuring cup.
4. If using right away, you can add the butter gradually while whisking the batter quickly. If you're going to refrigerate the batter, leave the butter out for now.

Prep the mango:

1. Peel mangoes and trim each cheek into a rectangle 2.5-3 inches long, then cut the rectangle into ¾ inch thick batons.  You may get 2-3 depending on size of mango. Save the trims for mango sauce.

For the mango sauce:

1. Blend all the mango trims until smooth in a blender or food processor. Tip: I find that because you're not making a lot of sauce an immersion blender is the perfect tool for this because it can blend a small amount. 
2. Taste and add sugar and lime juice as needed. The amount will depend entirely on the flavour of the mango. If the mango is sweet, you'll likely need to add lime juice to add some tartness which will boost the fruitiness of the sauce. If the mango is already quite sour, lime juice may not be necessary, but you may need to add quite a bit of sugar. If your mango isn’t very sweet or is a little bit bland, make your sauce stronger tasting (more sugar/lime) so that it can help compensate. This is your chance to help make it better!  

Cooking the crepes:

1. If your batter is refrigerated, pull it out at least an hour in advance so it can come to room temp. If you don't have time for this, pour batter into a metal container and sit it in a hot water bath and stir frequently. A cold batter will cause butter to seize into chunks. Once batter is at about room temp, gradually pour in the melted butter while whisking quickly.
2. Heat a non stick 10-inch pan over low heat. Whisk the batter briefly to mix right before pouring - you want to do this before every pour - then pour into a ¼ measuring cup so it’s about ¾ full (3 tablespoon equivalent). Pour batter into the pan and swirl to evenly spread the batter, and then let cook for a minute on low heat. Tip: There should be just a very gentle sizzle when you pour batter into pan—that's a sign of the perfect level of heat. If there is no sizzle, pan is too cool. If it's a loud sizzle, the pan is too hot. 
3. You know it's done when the top is dry and you start to see it puff up in several spots. There should be no colour on the bottom, but if there is a little bit, it is okay.
4. Loosen the edge with a spatula and remove from pan onto a paper-towel-lined plate. Repeat with remaining batter (you can stack the finished crepes). Let cool completely before using.

Make the whipped cream:

1. Add cold whipping cream and icing sugar into a mixing bowl and beat with an electric beater or a whisk on high heat. Once it starts to thicken up and the beater starts leaving a trail, lower the speed down so you are less likely to overbeat it.
2. Once you start to see clear beater trails, check the consistency frequently; you want the cream to be stiff enough to hold its shape completely when plopped onto the crepe. But be careful not to overbeat or it will turn into butter!

Assembly:

1. Lay down crepe, smooth side out, then put down a 3-inch strip of cream in the centre. Spoon a little mango sauce over the creme, put mango on top of the sauce, then add a little more sauce on top of mango. Top with a little more cream. You want the mango to be surrounded by cream and sauce, it may take you a couple of pieces before you figure out the right amount of stuff to put in, but watch the video for a visual guide.
2. Wrap like a spring roll—fold the sides towards the centre then gently roll forward—and you can use a knife to trim off the end of the crepe if it's sticking out.
3. You can serve immediately or refrigerate for at least 30 minutes to help them firm up a bit. You can let them sit in the fridge for a few hours if needed, but too long and the crepe will not be as soft.