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Recipe: Sauteed Dessert Crepes (serves 2)

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SAUTEED DESSERT CREPES

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
a few fresh strawberries (Optional garnish)

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 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before pan is coated, reduce heat slightly for next crepe.) 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. Saute crepes until golden, about 30 seconds, then invert onto a plate.

Serve crepes sprinkled with sugar. Garnish with strawberries, if desired.

Makes 2 servings
Source: French Cooking in Ten Minutes by Edouard de Pomiane
MsgID: 161087
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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