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"I've used your recipe several times and forgot to write the review. I serve my with pears and brie cheese and top with a little powder sugar and honey. I get around 16 crepes using 2 heaping tablespoons of batter for each. I used a 7.7 oz brie wheel. Sliced it will fill about 15 crepes (oh well, the crepe is good without filling and 3 pears..."
Sep 11, 2011 on Food.com
"Incredible dish! Just made it this evening following your recipe with a minor change to use chicken stock I had on hand instead of water and bullion. Served with rye bread and beer. I may try shredding the apples at the end next time as my husband's helping had too many apples and not enough potatoes (because we couldn't tell the difference whe..."
Oct 31, 2010 on Food.com
"This is an excellent dish. I've made it three times now; once as the serving for six and twice for larger parties where I had to transfer to large casserole pan because of tripling the recipe. Here is something I don't understand but noticed the first time I made this and corrected the cooking time: the uncooked arborio rice requires far more c..."
Mar 8, 2010 on Food.com
"Exceptional pairing of flavors and the aroma was marvelous while cooking (no fishy smell for those who resist cooking fish at home. I have two minor recommendations. First the recipe does not provide the temperature used for sautéing and this would have helped my husband who prepared this dish. Second, a suggestion in purchasing the fish to a..."
Oct 20, 2009 on Food.com