Well-Preserved by Eugenia Bone

Author:Eugenia Bone [Bone, Eugenia]
Language: eng
Format: epub
ISBN: 978-0-307-88580-7
Publisher: Crown Publishing Group
Published: 2009-03-24T16:00:00+00:00

SERVES 4 (ABOUT 8 CRÊPES)

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, and ⅓ cup of water. Add the liquid ingredients to the dry ingredients and whisk quickly, just to combine. Ignore the lumps. Refrigerate the batter for 1 hour. (More or less is okay.)

Have ready 5 sheets of wax paper about 1 foot square. Heat a crêpe pan or a small, shallow, nonstick skillet over medium-high heat. Swirl the end of a 2-tablespoon lump of cold butter around the pan, leaving a thin coating of butter. Ladle 2 tablespoons of batter into the pan and immediately tip the pan to spread the batter evenly over the bottom. Cook until air holes appear in the crêpe, about 1 minute. Flip the crêpe over and cook for 20 seconds more. Flip the crêpe onto half of a piece of wax paper. Repeat with the remaining batter and the rest of the knob of butter; place 2 crêpes on each sheet of wax paper. The first crêpe is almost always funny looking. Don’t worry. There is enough batter. The pan will get progressively hotter, so moderate the temperature by either lowering the heat or taking the pan off the flame for a minute. Otherwise you will need to swirl the batter faster and faster, as it will set as soon as it hits the hot metal.

In a large, shallow saucepan, heat the marmalade over medium-low heat until it is liquid and very hot, but do not let it boil or it will begin to caramelize and burn. Fold the crêpes into quarters and add them to the marmalade. Add the cognac and the remaining 2 tablespoons butter. Shake the pan to distribute the butter. Cook until the butter is melted.

Serve immediately. This dish is very pretty garnished with mint leaves or lemon or orange zest.

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