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Prepare the filling and chill. Roll half the pastry into a 12-in. x 9-in. rectangle. Cut large rectangle into nine small rectangles. Place about 2 tablespoons filling on each rectangle.
Wet the edges of each rectangle with water, using a pastry brush or your finger, and roll up to form a tube.
With a fork, crimp the ends to seal. Repeat with remaining pastry and filling. Bake as directed.
Add Batter: Spoon 2-3 Tbsp. crepe batter into a hot skillet.
Swirl: Lift pan to gently…
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After stirring in remaining bread flour, cover bowl again with plastic wrap and let dough rise…
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