Thin crepes filled with warm nutella and topped with a fried egg for sweet and savory contrast. This is a weeknight dinner that uses up what's in the jar and comes together in twenty minutes. It's breakfast for dinner at its best.

Serves 2. 25 minutes, 22 at the stove.

About 720 calories a serving, 22 g protein, 36 g carbohydrate, 57 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/2 cup [120 grams] Nutella, 1/2 cup [60 grams] flour, 3 eggs, 1/2 cup milk, 2 tablespoons [30 grams] butter, pinch salt.

1. Whisk one egg with 1/2 cup flour, 1/2 cup milk, and a pinch of salt until smooth, then let it rest while you heat an 8-inch skillet over medium-high heat with 1 teaspoon butter melted in it.
2. Pour 1/4 of the batter into the pan and tilt it in circles until the bottom is covered with a thin layer, cooking until the edges brown, about 90 seconds, then flip and cook the other side for 30 seconds until set; transfer to a plate and repeat with the remaining batter to make 4 crepes.3 min
3. Spread 2 tablespoons of nutella down the center of each crepe, fold it in half, and transfer two crepes to each plate.
4. Wipe the skillet clean, melt the remaining 1 teaspoon butter over medium heat, crack 2 eggs into it, and fry until the whites set but the yolks stay runny, about 3 minutes, sliding one onto each plate of crepes; add salt and pepper to taste.4 min

Note Swap the fried egg for a scoop of vanilla ice cream if you want pure dessert instead. Leftover crepes keep wrapped in the fridge for two days and can be reheated in a dry pan. Serve with strong coffee or a cold glass of milk.

Crepes are the quickest vehicle for a spoonful of nutella left in the jar. These are tender, eggy pancakes that cook in minutes and turn that half-empty container into a proper dessert for two. The nutella melts into the center and makes you feel like you've done something with your evening.

Serves 2. 15 minutes, 12 at the stove.

About 410 calories a serving, 16 g protein, 24 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons [45g] nutella, 2 eggs, 1/4 cup [30g] flour, 1/4 cup milk, 1 tablespoon butter, pinch salt, 1 cup whole milk.

1. Whisk 2 eggs with 1/4 cup flour, 1/4 cup milk, 1 tablespoon melted butter, and a pinch of salt until you have a thin, smooth batter with no lumps.
2. Heat a 10-inch nonstick pan or crepe pan over medium-high heat for 2 minutes. Lightly butter it, then pour in half the batter and immediately tilt the pan in circles to spread it thin over the bottom. Cook until the edges lift and the top looks dry, about 90 seconds.2 min
3. Slide the crepe onto a plate. Repeat with the remaining batter to make one more crepe, thinning it the same way and cooking it until the edges release.2 min
4. Spread 1 and a half tablespoons of nutella down the center of each warm crepe, then fold in half and fold again into a triangle. Serve right away.1 min

Note Swap the nutella for jam or honey if you want to finish something else. Crepes keep well in the fridge for two days and can be reheated gently in a low oven or eaten cold. Serve with a dollop of Greek yogurt or fresh berries if you have them, or simply with a cup of coffee or tea.

When the Nutella jar is nearly empty, scrape every last bit into a warm pasta sauce. The hazelnut chocolate melts into butter and cream to coat noodles with barely sweet richness. This is pantry dinner at its best.

Serves 2. 20 minutes, 15 at the stove.

About 730 calories a serving, 16 g protein, 69 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need about 3 tablespoons Nutella, bottom scraping, 6 ounces pasta, 2 tablespoons butter, to taste salt, to taste pepper, 1/4 cup heavy cream.

1. Bring 3 quarts of water to a boil in a large pot and salt it. Add 6 ounces of pasta and cook to al dente according to package directions, stirring once halfway through. Reserve 1 cup of pasta water before draining.12 min
2. While the pasta cooks, melt 2 tablespoons of butter in a medium skillet over medium heat. Add the bottom scraping of Nutella from the jar, about 3 tablespoons, and stir constantly until it softens and smells nutty, about 2 minutes. Pour in 1/4 cup of heavy cream and whisk until the sauce is smooth.3 min
3. Add the drained pasta to the Nutella cream sauce and toss well. Pour in 2 tablespoons of the reserved pasta water and fold to coat every strand, adding more water a splash at a time until the sauce is loose enough to flow on the plate. Taste and season with salt and pepper.

Note Swap the heavy cream for whole milk if you prefer a lighter sauce. Leftovers keep two days in the fridge and reheat gently with a splash of water. Serve with a green salad and a sharp Pecorino Romano at the table.