In a mixer pour the milk and egg, then add the flour, a pinch of salt, a splash of chocolate syrup and 1 tbsp of brown sugar. Mix and safe for later.
For better consistency on the crepe, allow the dough to rest for about an hour before using.
In a non stick crepe pan add a splash of cooking oil. Spread the dough finely around the pan and cook for about 3 minutes, when it is not stuck to the pan any more flip it to the other side and cook 3 minutes more. Safe your crepes in a large plate and let them chill.
In a medium skillet add some butter, sliced mango and cook for a couple of minutes, sprinkle some brown sugar for it to caramelized better.
Take a crepe and fill it with a few spoonfuls of nutella throughout the middle of the crepe. Add the sliced caramelized mango and roll your crepe like a burrito, gently.
In a serving plate sprinkle confectioners sugar and place your crepe. Decorate with more diced fresh mango and some warm nutella. Add vanilla ice cream and enjoy with a coffee!
0 servings