Slow cooked whole cepes

Slow cooked whole cepes

Usually I will simply cut cepes into slices, sear in olive oil, sprinkle salt and serve. But when there are medium size ones that are not attacked by slug at all, I like to cut them into halves to cook slowly in butter. Being thicker, it is better to appreciate the flavor and texture of cepes.

1. Clean cepes and cut into halves, place them cut side down into pan, put ample quantity of butter and season with salt, cover with lid and cook at medium low heat.

2. After sizzling for a few minutes, turn over and gently cook the other side for a few more minutes, repeat turning over always with the lid on, until soft and both sides golden.