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Crepes are pancakes all dressed up -- lacy, feather light, and elegant. The lightness doesn't come from the same chemical leavening or yeast that makes pancakes rise; on the contrary, crepe batter is too thin to hold the gas bubbles that result in the pancake's thickness. The secret lies in rotating the hot pan as soon as the batter hits it, creating a perfectly even, very thin layer that browns in less than a minute. Best of all, these delicate pancakes are versatile and adapt well to fillings both savory and sweet. Try using some of Martha's favorite fillings -- delicious blood oranges mixed with orange liqueur or creme fraiche and caviar. Crepes can be made ahead of time and frozen between layers of parchment paper for up to one month.

Source: Martha Stewart Living Television, April 1998
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