Oven Crespella with Nutella Sauce

Adapted from Gourmet Magazine

¾ c. King Arthur All-Purpose Flour

1 duck egg (or 2 large chicken eggs)

¼ c. turbinado

1 tsp. vanilla extract

½ tsp. Salt

1 ½ c. plus 3 tbsp. Soymilk

2 tbsp. Unsalted butter

½ c. nutella

Put a 12” ovenproof skillet in middle of oven and preheat oven to 450 F.

Whisk together flour, egg, sugar, vanilla, salt, and 1 ½ c. 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.

Whisk together nutella and rest of milk until smooth.

Cool pancake in skillet on a rack 5 minutes (it will sink).

I was pleasantly surprised to find something so simple and easy in Gourmet Magazine, since they frequently have recipes that are really just “look at this ingredient!” and not really recipes at all. Like something that you put on toast and eat – that’s not a recipe, that’s a serving suggestion.

My favorite kind of recipe tends to be one built on the simplest ingredients – milk, sugar, eggs, flour. I like learning new ways to use what I almost always have on hand (something that’s also really appealing about the more common aspects of herbalism); that's part of the appeal with bread recipes.