Oven Crespella with Nutella Sauce

Alright, this is an easy one.  Eliese sent it to me a while ago and I can't believe I haven't made it more often.  It's like a popover pancake; so easy to mix, with minimal clean up and you just pop it in the oven.  It is delicious with strawberries, though I've had it without and wouldn't have known it was missing anything.  I've found that 1/2 a cup makes more than enough nutella sauce (which isn't necessarily a bad thing), so you might want to skim back a bit.

 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 (I've used 2% with success if whole milk isn't on hand)

2 tablespoons unsalted butter

1/2 cup chocolate-hazelnut spread such as Nutella

Garnish:

confectioners sugar
chopped strawberries

Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.

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.