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French Crepes

Reviewed: Jul. 14, 2013
I did try this recipe and it was perfect. I substituted honey for the sugar though as I did not have enough sugar. There was nothing difficult about making this. You just need patience. I set my stove to 4, which is just below medium heat. I just lightly brushed some coconut oil in my pan...not a glob of it. I used a small ladle to scoop my batter into my coconut oiled pan. Two scoops was perfect. One was not enough. Also, I did not have to scoop it into my pan any special way. I just scooped 2 scoopfuls and then lightly and gently swirled the batter around until it covered the bottom of my pan. I let it sit for a bit and then gently shook my pan. When the crepe shook free, I knew it was time to flip it. The other side doesn't take as long as the first because it is already partially cooked. I made a homemade strawberry compote to top these off. Super delicious!! I love this recipe.
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