I make these in a single, deep, 8-inch cast-iron skillet, but a 9- or 10-inch skillet would also work, or two 6-inch skillets. If you don’t have a cast-iron skillet of the appropriate size, you can also use a metal or Pyrex cake pan or pie plate.
|2||Tbsp. (1 ounce) unsalted butter|
|½||cup unbleached all-purpose flour|
|~||Freshly squeezed lemon juice|
|~||Powdered sugar, sifted|
This content is from the book A Homemade Life by Molly Wizenberg.
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child