This dessert is hands-down THE best dessert I have ever made.

As often as I like to think that I'm a good - scratch that - a great cook, I confess that I never knew what heck Nutella Sauce was. That is, until I saw this recipe in the April issue of Gourmet Magazine.

When I saw the photo, and saw the few and basic ingredients it took to make this easy recipe, all I needed was the Nutella Sauce. I dropped everything and ran to the store.

Most of the other ingredients are probably already in your pantry and your fridge:

• flour
• sugar (granulated and powdered)
• eggs
• vanilla extract
• butter
• milk (recipe calls for whole milk, but I only use 2% - it worked fine)
• Nutella sauce

I have since learned that a "crespella" is an Italian pancake that is baked, as opposed to cooked on a stove top. Nutella Sauce is a chocolate-hazelnut "spread" that can be used as a snack on crackers or bread.

Link to Gourmet's recipe for Oven Crespella with Nutella Sauce.

Basically, here's all you do:

• Put a 12-inch ovenproof skillet in the oven and preheat to 450°.
• Whisk 3/4 cup flour, 2 eggs, 1/4 cup granulated sugar, 1 tsp vanilla, 1/2 tsp salt, and 1-1/2 cups milk together in a bowl.
• When the oven is preheated, add 2 tbsp butter to the skillet and let it heat in the oven for 1 minute.
• Pour the batter in the skillet and bake for about 20-25 minutes.
• It will puff up high like a souffle, but it will flatten out as it cools.
• For the sauce: whisk 1/2 cup Nutella and 3 tbsp milk, adding a little more milk to get your desired consistency.
• Cool the pancake in the skillet on a rack for 5 minutes.
• Drizzle with the sauce and sprinkle with the powdered sugar.

It is best served warm. Prepare to go to dessert Heaven!