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Grace in the Kitchen

Multilayered Crêpe Cake

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© William Meppem

Turning crêpes with a spatula often causes them to break. The easiest way
to flip them is with your fingers. Use a spatula or a table knife to lift up
the edge, then gently pick up the crêpe and flip it over.
© William Meppem

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

The funny thing about crêpes is that I always forget just how easy they are to make until I have to test or develop a recipe for them. Then, I remind myself to make them more often (which I never do). I have started tearing out, bookmarking and flagging old recipes that I’ve either developed or tested and loved and have forgotten about. (I may have to try get a Pinterest account.)

It’s hard to remember what happened last week, let alone in 2001 (unless, of course, you’re Tina Ujlaki, whose memory is positively elephant-like), so forcing myself to look back has been supercomforting. There are dozens and dozens of recipes that I’d always wanted to make again, but then I had to move on to the next thing and poof, they disappeared. I’m going to try this chocolate and dulce de leche torte again—I know my kids will go crazy for it. SEE RECIPE »

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