Sautéed Dessert Crêpes

Special equipment: a 7- to 8-inch nonstick skillet

Instructions

• 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 1½ tablespoons batter into skillet, tilting to coat bottom. (If batter sets before pan is coated, reduce heat slightly for next crêpe.) Cook until just set, 6 to 10 seconds, then jerk skillet to loosen crêpe, and flip crêpe with a spatula. Cook until just cooked through, about 20 seconds. Transfer crêpe to a plate and fold into quarters. Make 5 more crêpes 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 crêpes, overlapping in a circle, in skillet. Sauté crêpes until golden, about 30 seconds, then invert onto a plate.
• Serve crêpes sprinkled with sugar.