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French Crepes

Reviewed: Oct. 12, 2011
Always let crepe batter rest for an hour or so before cooking. This is the highest ratio of liquid-to-flour I've seen in a crepe recipe, but there are also more eggs in this one, which I suppose keeps it from being too delicate to handle.
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Dessert Crepes

Reviewed: Oct. 9, 2011
Important: crepe batter should always be rested for an hour or more before being cooked. Also, they don't have to be served immediately, you can make a big stack, refrigerate for later use, etc.
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