Whisk together the flour, eggs, milk, melted butter, granulated sugar, vanilla extract, and salt in a large bowl. Mix vigorously until the batter is completely smooth and no lumps remain. Let the batter rest on the counter for 10 minutes.
Heat your skillet over medium heat until a light shimmer appears on the surface. Lightly brush the pan with neutral oil. Pour exactly ¼ cup of batter into the center, immediately tilting and swirling the pan until it forms a thin, even circle.
Cook for exactly 1 minute until the edges lift and the center looks matte and completely dry. Slide your spatula underneath and carefully flip the crepe to cook for another 15 seconds. Transfer to a wire rack and repeat with remaining batter.
While the crepes cool slightly on the rack, prepare the filling. Whip the softened cream cheese, heavy cream, and maple syrup together until stiff, smooth peaks form and the mixture holds its shape perfectly on a spoon.
Lay one cooled crepe flat on a clean surface. Spread 2 tablespoons of the cream cheese mixture in an even strip in the center, leaving space on the edges to fold. Place 4-5 mango strips on top, then tightly roll up the crepe. Repeat with remaining crepes and filling.
Chill the rolls in the refrigerator for 15 minutes to firm up the filling before serving. Slice and enjoy!