Coconut Milk Crepes with NUTELLA® and Mango

6 port
9 ingr
20 min
Pancakes with NUTELLA, Raspberries and Mango


2/3 cup (100g) plain flour
A pinch of salt
1 egg
1 ¼ cup (250mL) light coconut milk
100 ml skim milk
1 Tbsp melted butter, plus extra for brushing
15 grams (1 Tbsp) Nutella® per pancake
2 mangoes, cut into cubes
Olive oil spray for frying


Sift the flour, sugar and salt into a bowl. Make a well in the centre and add the egg, coconut milk and melted butter. Whisk to a smooth batter.


Heat the oil in a medium frying pan. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook on medium heat for about 1-2 minutes or until golden brown on the underside and small bubbles have formed. Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Repeat the process with the remaining batter.


To serve, serve spread 1 Tbsp of Nutella® on top of each pancake and top with prepared mango.