The recipe didn't say to do this either, but look how pretty it turned out. DH spread his chocolate sauce and figs on the top, as if it were a cake. [Added April 14, 2008, see this posting for yet another version of Crespella: Crespella Cream Pie].
So, in the end, was it still a crespella? We say, who cares, it was incredibly delicious! The edges were crispy but inside it was soft with an almost custard-like layer. And it even tasted great cold after being stored in the refrigerator.
Oven Crespella with Nutella Sauce
adapted from Gourmet Magazine, April 2008
serves 4 to 6, active time 15 mins, 40 mins start to finish
3/4 cup flour (or a mixture of whole grain flours)
2 large eggs
1/4 cup granulated sugar (DH used a small amount of agave nectar as substitute)
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 Nutella, chocolate hazelnut spread (or chocolate sauce)
optional garnishes: confectioners sugar
accompaniment: chopped berries (figs or bananas are great with it too)
1. Heat an oven-proof skillet in the oven as it is preheating to 450 degrees.
2. Whisk to combine the flour, eggs, sweetener, vanilla, salt and 1 1/2 cups of the milk. Take skillet out of oven (careful it is hot). Place the butter in the skillet and return it to the oven. Leave it there for about a minute, so the butter gets golden. Remove the skillet from the oven.
3. Pour the batter into the skillet and then bake until puffed, set, and golden, about 20 to 25 minutes.
4. Meanwhile, in a bowl, whisk the Nutella with the remaining milk until smooth. Thin with more milk if necessary. (Or make your favorite recipe for chocolate sauce).
5. Cool pancake in skillet on a rack for 5 minutes. (It will sink). Dust with confectioners sugar (if desired) and drizzle with the sauce. Serve with berries or fruit of choice.