Crepes Recipe - NYT Cooking

These delicate pliable crepes can be simply served warm, dusted with confectioners' sugar, or given a little flair by dousing with a buttery orange syrup to make the French dessert, Crêpes Suzette You can make the crepes in advance; pile them between torn-off sheets of baking parchment then wrap well and store in the refrigerator for a good three days.

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