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Spokane, Washington  Est. May 19, 1883

Too Many Cooks archive for June 26, 2012

TUESDAY, JUNE 26, 2012

From left: Crepes start with a simple recipe of eggs, flour, milk, water and butter whisked to a liquid consistency, as shown here by Luna sous chef Zach Stone; Stone swirls the crepe batter around in a hot pan in the restaurant’s kitchen; the crepe, still sizzling in the pan, is filled with sweetened ricotta cheese and poached pears before being rolled up by Stone.

I know you're skeptical

Maybe not, but I wasn't convinced when I first saw this recipe. Even when I decided to make this dish for my food families, I was thinking I might serve it as a warm lentil salad with the cucumber and tomato raita on the side.…

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