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Crepes sound much fancier than they are. Let's just call 'em skinny pancakes and eat them all.
A classic egg, cheese, and ham filling for crepes.
Take a walk on the savory side.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
Classic French crepes, stuffed with spinach, onion, and feta cheese.
Ice cream optional.
Maple and pecans cooked together with brown sugar are reminiscent of pecan pie.
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