Mix the flour and salt in a medium mixing bowl. Beat the eggs on their own first, then mix in the milk and pour them into the flour mixture. Whisk in the melted butter, whisking swiftly to remove all flour lumps. Heat a small skillet (nonstick preferred) over medium heat. Melt a pat of butter, then pour in enough batter to cover the surface of the pan (a thin layer). Cook until golden brown, about 1 minute on each side. Place finished crepes on a plate and cover with a lid. Finish all crepes before you begin to plate.
Mango Goat Cheese Filling
With a wooden spoon, mix the butter and goat cheese together. Add powdered sugar and mix completely. Add mango and stir. Use immediately, or refrigerate until needed (make sure to let soften at room temperature for 20 minutes).
Dark Chocolate Ganache
Warm heavy cream in a small saucepan over medium-low heat, just until boiling. Toss chocolate pieces into hot milk, and whisk continuously until thoroughly combined. Use immediately.
Pour half the bourbon into a large saucepan and set to medium heat. Add 1 cup of sugar and stir until dissolved. When bourbon begins to boil, add the rest and another cup of sugar. Reduce the bourbon for 25 minutes, simmering on low heat. Add last 1/2 cup of sugar and simmer for another 30 minutes or until the bourbon has developed a slight thickness. Turn off burner and let sit. The bourbon will thicken as it cools. If too thin, return to burner, add 1/2 cup more sugar and reduce for 15 more minutes. Pour gently over crepes, pancakes or waffles. Serves 15-20 portions, and can be refrigerated and reused.
When goat cheese is softened a bit, place into pastry bag for easy dispensing into crepe. Work one crepe at a time, smearing a 3-inch-long and 3/4-inch-wide line of filling into the middle of the crepe. Fold each edge of the crepe carefully over frosting to make a burrito-type shape. You do not need to pull it tight.