1.   Brush bread slices with clarified butter.

2.   Brush a heavy nonstick baking sheet with the clarified butter.

3.   Carefully pour only the clarified butter into a clean container, discarding the rest.

4.   Clarified butter has a higher smoking point than regular melted butter and it lends richness to the dish.

5.   Clarified butter will keep in a covered jar in the refrigerator for several weeks.

6.   Continue until the batter is all cooked, adding clarified butter before cooking each pancake.

7.   Drizzle pastry with more clarified butter.

8.   Have clarified butter heated in a frying pan on the stove.

9.   He fried some in clarified butter and some in duck fat, but the duck fat version masked the other flavors.

10.   Heat the clarified butter in a heavy-bottomed skillet over medium-high heat.