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From Gourmet magazine, March, 2008 Yield: at least 24 to 40 crepes, depending on size of pan 6 eggs 1 cup of whole milk (2 percent is fine) 3 cups chilled heavy cream, divided1 teaspoon pure vanilla extract, divided 1 cup all-purpose flour 1/8 teaspoon salt 1 cup confectioners’ sugar, divided 2 teaspoons grated orange zest, divided 2 tablespoons unsalted butter, melted 1 tablespoon Grand Marnier or Cointreau Blend eggs, milk, one-half cup ...

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