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

6 port
9 ingr
20 min
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.