Saut�ed Dessert Crepes
List of Ingredients
1 large egg
3 tablespoons all-purpose flour
1/4 cup whole milk
1 1/2 teaspoons cognac
1 (2-tablespoon) piece of unsalted butter (cut from a stick, with
wrapper still attached)
2 teaspoons sugar
Optional garnish: a few fresh strawberries
Recipe
Whisk together egg and flour in a bowl. Whisk in milk, then
cognac and a pinch of salt.
Heat dry skillet over moderately high heat until hot. Peel wrapper
back slightly from butter, and rub enough over bottom of skillet to
lightly coat.
Pour about 1 1/2 tablespoons batter into skillet, tilting to coat
bottom. Cook until just set, 6 to 10 seconds, then jerk skillet to
loosen crepe, and flip crepe with a spatula. Cook until just cooked
through, about 20 seconds. Transfer crepe to a plate and fold into
quarters.
Make 5 more crepes in same manner with about half of remaining butter
and all of remaining batter.
Heat remaining butter (about 1 tablespoon) in skillet over moderately
high heat until foam subsides, then quickly arrange folded crepes,
overlapping in a circle, in skillet. Saut� crepes until golden, about
30 seconds, then invert onto a plate.
Serve crepes sprinkled with sugar. Garnish with strawberries, if
desired. Serves 2.
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