Hi all,
I just spent four hours preparing Gateau de Crepes a la Florentine from Julia Child's Mastering the Art of French Cooking.
She usually gives very clear directions, but this has me stumped:
"About 25 to 30 minutes before serving time, place in the upper third of a preheated 350-degree oven to heat through thoroughly and brown the top lightly."
I don't know if this means to heat it in the oven for 30 minutes, or heat it and brown it, and then let it sit for the remainder of the time. I don't want it to fall apart!
Thanks!
I just spent four hours preparing Gateau de Crepes a la Florentine from Julia Child's Mastering the Art of French Cooking.
She usually gives very clear directions, but this has me stumped:
"About 25 to 30 minutes before serving time, place in the upper third of a preheated 350-degree oven to heat through thoroughly and brown the top lightly."
I don't know if this means to heat it in the oven for 30 minutes, or heat it and brown it, and then let it sit for the remainder of the time. I don't want it to fall apart!
Thanks!