A crespella is a big, custardy pancake that you bake in the oven, and it's perfect for a weekend morning with a pot of coffee and the New York Times. I served mine with a selection of jams, including fig, raspberry and ginger, and a bowl of cinnamon-sweetened ricotta. Epicurious recommends making a nutella sauce to drizzle on top, and I imagine that would be splendid, though more dessert-like.
Oven Crespella
* 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
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.
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2 comments:
Yum! We used to make this during college, but we called it a Dutch Baby. And I don't think we had any cinnamon-sweetened ricotta. Dang it
And perfect for the winter, might I add...quite delish! Mmm.
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