Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Mix thoroughly to remove any lumps, then stir in the rest of the milk.
Heat a little oil in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.
Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate. Heat a little more oil or butter and cook the remaining pancakes one at a time in the same way. Keep in a warm oven until ready to serve.
To serve, spread a thin layer of Nutella® over the pancake and roll tightly. Cut the pancake into 1 inch pieces and place onto a bamboo skewer followed by a square of the mango. Repeat this process 2- 3 times or until skewer is full.
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