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Stack unfilled crepes between layers of waxed paper or white paper towel. Cool; place in an airtight container. Refrigerate for 2 to 3 days or freeze for 4 months. (Thaw frozen crepes overnight in the refrigerator when ready to use.)
For perfect, lump-free pancakes or waffles with a minimum of mess, I mix all ingredients in my…
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After punching down the dough, let it rest for 10 minutes. This allows the dough to relax, which…
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