I believe I discovered this recipe on Epicurious while searching for anything to do with Nutella…because I love it. I made this a few times and it is like fried dough without the frying part. I used a large skillet and this thing puffed up all sorts of beautiful. And yummy! Sprinkle with confectioners sugar, drizzle with Nutella Sauce and possibly satisfy your funnel cake craving! I also love the commercial with the mom who feels good about serving it on toast…to her kids for breakfast. Did she read the ingredients? Whatever, I love Nutella…regardless of the sugar and palm oil. You could easily adapt & use another lovely sauce to pour on this treat- I DARE YOU- make this & then when you’re done-please subscribe to beansbakehouse – you will only get an email when there is a new post !
Oven Crespella with Nutella Sauce from Gourmet Magazine April 2008
3/4 cup all-purpose flour
2 large eggs
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups plus 3 tablespoons whole milk, divided
2 tablespoons unsalted butter
1/2 cup chocolate-hazelnut spread such as Nutella
Confectioners Sugar for dusting
Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F. Cover skillet handle with aluminum foil if necessary.
Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.
Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.
Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.
Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce. Serve with berries.