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April 4, 2012 in Food

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.

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Luna, a restaurant on the south hill, serves crepes, the thin foldable pancake, with a filling of sweetened ricotta cheese, poached pears and fruit and more ricotta on the outside.