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Crêpes need to taste good, too. No one wants to eat a layer of cardboard, no matter how yummy the filling is. For a cake, crêpes should be a touch sweet, a bit salty, and mildly flavored. It’s the Academy Award-level supporting player in this cake, so it needs to give a good performance on its own.
How to make crêpes. Sift the flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack the eggs into the middle. Mix the milk with 100ml cold water. Pour in about 50ml of the milk mixture and the butter, then start whisking in the centre, gradually drawing the flour into the wet ingredients.
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