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Mastering the art of French cooking one dish at a time

Holy crêpe

Is there anything more French than a pile of paper-thin crêpes ready to be slathered in Nutella, squeezed with lemon, or stuffed with cheese then rolled up tightly like a Turkish rug? While the humble crêpe is easy to make from three store cupboard staples – flour, eggs and milk – a sweet version ofContinue reading “Holy crêpe”


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