Mango Crepes with Vanilla Ice Cream and Nutella Sauce

Make the crepe: In a bowl, whisk together all the ingredients except for the oil. Mix until well combined. Strain to ensure a smooth batter. Let batter rest in the refrigerator for 1 hour. Heat a 10-inch nonstick pan and add about 1/2 teaspoon oil. Pour 1/3 cup of batter into the center and swirl to spread evenly. Cook for 30 seconds or until light brown spots appear. Flip and cook for another 10 seconds. Transfer to a tray to cool. Repeat with the rest of the batter.

Make the Nutella sauce: Combine Nutella and 3 tablespoons milk in a small saucepan. Whisk until smooth. Add more milk to further thin out the sauce if necessary. Set aside and keep warm.3  To assemble, fold crepes into triangles and top with mango slices or place the mango slices on the center of the crepe, fold the edges and roll. Place two or three crepes per plate. Add one scoop of ice cream on top or on the side then drizzle one to two tablespoons of the Nutella sauce. Garnish with mint leaves, if desired.