Walnut Crepes with Raspberries and Dried FigsMark Thomas
(CREPES DE NOIX AUX FRAMBOISE ET FIGUES)
In Provence, crepes are often served simply, embellished with sugar, jam or liqueur. Here, they get dressed up a bit more.
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Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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