I get many magazines. Too many actually, my son freaks whenever I bring home more. I also get some from the library. This recipe looked good so I made it last week for breakfast. The recipe came from Gourmet magazine April 2008. It was very easy to put together.
Oven crespella with Nutella Sauce
Ingredients:
3/4 cup flour
2 large eggs
1/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups plus 3 tbsp. whole milk, I used 2%
2 tbsp. unsalted butter
1/2 cup chocolate hazelnut spread, Nutella
Garnish: icing sugar
Directions:
Put a 12" heavy skillet in middle of oven (cast iron skillet) in a preheated oven to 450F.
Whisk together flour, eggs, sugar, vanilla, salt and 1 1/2 cups milk in bowl.
When skillet is hot, add butter and heat in oven until golden for about 1 minutes.
Remove from oven and pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.
While pancake is baking, whisk together Nutella and remaining 3 tbsp. milk until smooth. If it is to thick for you add more milk.
Cool pancake in skillet on a rack for 5 minutes (it will shrink). Cut into slices and dust with icing sugar and drizzle with chocolate sauce.
3/4 cup flour
2 large eggs
1/4 cup sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups plus 3 tbsp. whole milk, I used 2%
2 tbsp. unsalted butter
1/2 cup chocolate hazelnut spread, Nutella
Garnish: icing sugar
Directions:
Put a 12" heavy skillet in middle of oven (cast iron skillet) in a preheated oven to 450F.
Whisk together flour, eggs, sugar, vanilla, salt and 1 1/2 cups milk in bowl.
When skillet is hot, add butter and heat in oven until golden for about 1 minutes.
Remove from oven and pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.
While pancake is baking, whisk together Nutella and remaining 3 tbsp. milk until smooth. If it is to thick for you add more milk.
Cool pancake in skillet on a rack for 5 minutes (it will shrink). Cut into slices and dust with icing sugar and drizzle with chocolate sauce.
