Papillon

Crêpes: Mix the ingredients and fry the crêpes with a knob of butter.Cream: Boil the milk, egg yolks, nutmeg, flour, vanilla and sugar on low heat. If the cream thickens, remove it from the heat and add the Mostarda Purée. Spread the crêpes flat, spread with the cream and close.sprinkle with powdered sugar and cinnamon.

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