Ingredients
(Start to finish 10 minutes)
Directions
1 large egg
3 tablespoons all-purpose flour
1/4 cup whole milk
1 1/2 teaspoons cognac (optional: peach or pear juice)
One 2-tablespoon piece of unsalted butter (cut from a stick, with wrapper still attached)
2 teaspoons sugar
Optional garnish: a few fresh strawberries
Special equipment: a 7- to 8-inch nonstick skillet
Whisk together egg and flour in a bowl. Whisk in milk, then cognac (or optional juice) 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. (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. From "French Cooking in Ten Minutes" by Edouard de Pomiane has been reprinted and is currently available in a $10 paperback, published by North Point Press.