It seems I missed the anniversary of one of my life’s great loves: Nutella.

I don’t know when exactly I became so clueless when it comes to blog events, but it seems I find out about them usually anywhere from two days to four months after they’ve happened.

I realied that I missed World Nutella Day when I began seeing all sorts of nutella posts over the weekend.

So, how to make amends when you’ve missed your loved one’s anniversary?

Well, first of all, you must reassure your love that you still love them.


Nutella, I still love you.

Secondly, you must compliment your love.

Nutella, you’re awesome. And so are the hosts of your official day: Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso.

Thirdly, you must present your love with some sort of gift.

Nutella, I give you an oven-baked pancake upon which to lay yourself.


I was going to post something else for Magazine Mondays, but to make amends to my love, I am instead giving you an Oven Crespella with Nutella Sauce from the April 2008 issue of Gourmet.


Here are the other MM posts that people have sent in for this week:

Wandering Coyote of ReTorte is sending me some Coffee Crunch Squares because I really want some and some Dutch babies!

Di of Di’s Kitchen Notebook made Croissants from a Fine Cooking issue that I’ve been meaning to try. Nicely done, Di!

Kylie of of Thin Crust, Deep Dish made a fabulous pasta dish using beets and beet greens!

Remember, if you post a magazine recipe send the link to me and I’ll include in my MM roundup!

Have a great week everyone!


Oven Crespella with Nutella Sauce
Based on this recipe.

Note: I made a few slight changes to the original recipe as I don’t have an oven-proof 12-inch skillet. I instead used an 8-inch cast iron skillet and made two crespellas. Please note that the recipe below is based on using an 8-inch skillet.

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 whole milk
2 tablespoons unsalted butter
1/2 cup Nutella
icing sugar for dusting (optional)
nuts and/or berries (optional)

Combine the flour, eggs, sugar, vanilla extract, salt and milk in a large bowl and whisk to ensure that there are no lumps. Let the mixture stand for 20 minutes.

While the mixture is standing, place your skillet or cast-iron skillet in the oven on the middle rack. Preheat the oven to 450 degrees F.

Once the oven is preheated and the mixture has stood for 20 minutes, place one tablespoon of butter in the skillet, close the oven door and wait 30 seconds for the butter to melt.

Pour half the mixture into the skillet and bake for 15 minutes. The pancake will puff up and become deeply golden. Check it every so often to ensure that it’s not burning.

Remove the skillet from the oven and place on a wire rack. The pancake will sink but don’t worry about this.

Let it cool for at least 10 minutes and then carefully slide the pancake onto a serving plate. Drizzle on a 1/4 cup of Nutella. Dust with icing sugar and sprinkle with chopped nuts or with berries.

Let the skillet cool for about five minutes or so and then wipe it out. Return it to the oven and let it reheat for 15 minutes. Place the second tablespoon of butter in the pan and let melt for 30 seconds. Use the remainder of the batter to make the second crespella.


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