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Since I’m quite a fan of crepes, I enjoy making dessert crepes stuffed with lemon soufflé and other types of fruit fillings and then dusted with powdered sugar.
I’ve also had good success with the classic Crepe Suzette, which is nothing more than dessert crepes bathed in an orange-flavored sauce and then, for dramatic flare, flamed with a little Grand Marnier or Cointreau liqueur. The original recipe is from “Great Cooking” by the editors of Time-Life Books, but along the way, I’ve tweaked them just a bit.
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