Mixed Spiced Crepe with NUTELLA® hazelnut spread, Mango and Banana

Mixed Spiced Crepe with NUTELLA hazelnut spread, Mango and Banana
  • Serves 6
  • 2/3 cup plain flour
  • 3 tsp mixed spice (cinnamon, nutmeg, allspice)
  • Pinch of salt
  • 1 large egg
  • 1⁄4 cup milk
  • 2 sliced bananas
  • 1 mango chopped into cubes
  • 6 tbsp Nutella® hazelnut spread (1tbsp per pancake)
  • Olive oil spray for frying
  • Sift the flour, spices and a pinch of salt into a bowl. Make an indent in the center with the back of a spoon. Crack the egg so the yolk is in the indent and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.
  • STEP 2
  • Spray 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 over a moderate heat for 30 seconds to one minute until golden brown on the underside.
  • STEP 3
  • Flip over the crêpe with a spatula, and cook the other side until it is golden brown. Slide the crêpe out of the pan on to a plate and put in oven to keep warm. Spray the pan with oil and cook the remaining crêpes one at a time in the same way.
  • STEP 4
  • When ready to serve, spread a thin layer of Nutella® hazelnut spread on top of each crêpe, fold, and top with sliced banana and mango.