A beautiful paper thin crepe is sublime with lemon juice and a little sugar. Or alternatively, use as directed to make a decadent dessert ... whichever way you slice it, these crepes are perfect! You can substitute buckwheat flour for the bread flour and enjoy a perfect gluten free crepe...you may need to add a tad more of the buckwheat flour if the mixture is not sticking together.
Then all you have to do is cue the Lemon Curd the Raspberry Coulis, the Mango Puree, icing sugar, berries, yoghurt, lemon juice with sugar, and frankly you have transported yourself to Paris, and a tiny creperie...bon appetit mon amie.
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