BY MAVIS LINNEMANN If you’ve ever been to Europe—or maybe just your local European import store—you’ve come across Nutella, a wonderfully creamy hazelnut chocolate spread. Pietro Ferrero invented Nutella in the 1940s in response to the rationing of chocolate during World War II. Mr. Ferrero used hazelnuts, which are abundant in the Piedmont region of Italy, to extend the chocolate supply, and Europe has never been the same. Nutella is ubiquitous in Europe, but it’s making the rounds in the U.S., too. You can find it stuffed into croissants or pastries, spread onto crepes or crunchy Euro breakfast toasts, or used as a dip for fruit. Today I’m offering you a Nutella sauce to drizzle over a fresh-from-the-oven crespella, or Italian pancake. Pancakes for dessert? YES PLEASE! A crespella is somewhere between a crepe and a pancake, but easier to make because all you have to do it is bake it— no fancy flipping or turning required. This baby does all the work for you, right in the oven. Simply invert the cooked crespella on a cutting board, sprinkle with powdered sugar, drizzle with Nutella sauce and top with macerated strawberries, if desired. Of course, with this crespella’s crisp edges and tender center, it could be served for breakfast or dessert—or both, if you eat the leftovers the next morning like I did. MORE