Marilyn Recipe Reviews (Pg. 1) - (180186691)

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French Crepes

Reviewed: Nov. 18, 2013
An Excellent recipe. Just made 106 crepes easy as can be. So thin you can see through them and they float back onto the pan when they are flipped. (Really. No plopping here at all.) They taste great. Don't change anything, but a couple more helpful tips to those already posted. 1. Use a nonstick pan 2. Spritz the pan LIGHTLY with organic olive oil before each crepe. The salt in salted butter may cause sticking. 3. Use the recommended amount of batter, but you have to tilt your hot pan fast to spread the batter. Move quick. Be patient while you learn to move the pan. I used 2 pans at a time and it took me about 20 to get them perfect...slow learner. These are the lightest crepes I've ever seen. Enjoy!
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