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"Very good - I used just 1/3 cup of kosher salt and that was perfect. Mine took longer to cook until the desired doneness - about 10 hours to lose the firmness, and I soaked them overnight. I could stand for them to be even softer though, but not sure what would do it. Maybe more salt? Hot or warm water soak? I'll have to tinker some."
Nov 30, 2011 on Food.com
"I used my el cheapo plastic Farberware mandolin slicer, which seems to only have 1 thickness: ultra-thin (like prosciutto. I used a large Pink Lady apple and followed the 4 hour @ 170F as best I could (my oven starts at Warm, then goes to 200F on the dial. I also used ZSweet instead of sugar (it's Erythritol based, so is natural, and dusted ..."
Jan 27, 2011 on Food.com
"Pretty darn close to the fabulous crepes I first had at an Orlando IHOP (yes! IHOP! about 5 years ago when they had the ones from the different countries, each with its own flavor pairing (Swedish-lingonberry, French-orange, German-lemon. Despite numerous return trips to hometown IHOPs in search of "the perfect crepes" I'd had in Orlando, they a..."
Dec 20, 2008 on Food.com
"I am sorry to report that this did not turn out well for me. Like another reviewer, I agree that it is more like a milk chocolate sauce than the hot fudge dark flavor I was looking for. It actually reminded me of milk chocolate pudding - not a bad thing in and of itself, but certainly not a substitute for hot fudge sauce.The prep itself was fin..."
Sep 1, 2008 on Food.com