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Dessert Crepes
July 06, 2010

Delish! After trying several crepe recipes on this site, the others ("Crepes" and "Basic Crepes") are a thicker batter; this runnier recipe is much better for dessert crepes. THE KEY to crepes is once you mix up the batter, let it sit at room temperature for an hour. Learned this from my aunt who took a master cooking class in France, and it made all the difference in the texture of the crepes. If you have ever disliked crepes for being "rubbery", letting the batter sit at room temperature for 1-2 hours is the answer. Batter gets rubbery if refridgerated and kept more than a day. Made one time adding 1 tsp vanilla, per other reviews, and another time without. It was excellent either way. I filled these with Nutella, and served them with strawberries or raspberries on top, sprinkled with powdered sugar and a dollop of whipped cream.

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