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Spoon 2 to 3 tablespoons crepe batter into hot skillet.
Lift pan to gently swirl the batter so it evenly coats the skillet.
Once top appears dry, turn crepe over. With a non-metal spatula, carefully loosen the crepe and turn it over. It is perfectly OK to use your fingers if necessary.
Egg-rich sauces and custards are fully cooked when the mixture is thickened and coats the back…
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Spoon the melted chocolate into a pastry or plastic bag fitted with a #3 round tip. Pipe the…
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