Oven Crespella with Nutella Sauce
['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', 'Garnish: confectioners sugar', 'Accompaniment: chopped strawberries']
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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