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Even though crepes seem complicated to prepare, that’s not *actually* the case. These thin French pancakes start with a thin batter and require little more than a few practice turns to nail the flip. (A nonstick skillet makes it foolproof.)
Here, we fill our crepes with caramelized pears and whipped mascarpone cream, but you could use whatever you have on hand, from jam to whipped cream to chocolate-hazelnut spread. And if you’re extra organized, the batter can be made ahead and kept in the fridge for up to two days.
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