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Sunday, February 19, 2012

Breton crêpes

250g plain flour, sifted
30g sugar
4 eggs
500ml milk
100g butter, melted and heated to light brown, then cooled

Mix flour and sugar, then the eggs in a well in the centre. Gradually whisk in the milk, and finally add the butter. Leave to stand for an hour before making the crêpes as described.

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