Mango Pancake Skewers with Nutella are a fun breakfast or brunch idea. Thin, golden crepes are spread with Nutella, rolled, sliced and threaded onto skewers with fresh mango for a sweet treat.
Ingredients
⅔ cup plain flour
pinch of salt
1 large egg
1¼ cups milk
olive oil spray
1 cup Nutella
1 mango, chopped into 2cm pieces
Method
In a bowl, sift the flour and a pinch of salt. Create a well in the centre with the back of a spoon, and then break in the egg and pour in half the milk. Whisk together, gradually adding the flour to make a smooth thick batter. Mix thoroughly to remove any lumps, and then stir in the rest of the milk.
Spray a little oil over a medium frying pan. Pour about 2 tablespoons of batter into the pan, moving and tilting the pan as you pour until the batter thinly coats the base. Cook over medium heat until golden brown on the underside, for approximately 30 seconds to 1 minute.
Flip the crepe over with a spatula, and cook the other side until it is golden brown. Slide the crepe out of the pan onto a plate. Heat little more oil and cook the remaining crepes one at a time in the same way. Keep in a warm oven until ready to serve.
Spread a thin layer of Nutella over the crepes and roll tightly. Cut the crepe into 3cm pieces and place onto a bamboo skewer followed by a piece of the mango. Repeat this process until the skewer is full, and then serve immediately.
Tips & Hints
If Aussie mangoes aren’t in season, these skewers are just as delicious with bananas, cut into rounds, or any of your favourite fruits.
Use a small spoon or squeeze bottle to make mini pancakes, ensuring they fit perfectly onto skewers and are easy to eat.
Cook the pancakes in advance and store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a dry pan before assembling.
Pancakes freeze well - simply layer them between sheets of baking paper in a sealed container for up to a month. Defrost overnight in the fridge.
Lightly grease the pan with olive oil spray or butter to prevent sticking and achieve golden, fluffy pancakes.
If serving to young children, use blunt-ended or short skewers, or opt for toothpicks for smaller bite-sized portions.
