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.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything