Crêpes, like fondue, seem to go in and out of fashion in the U.S., but in France, they’re mainstays—and not just in restaurants and seaside crêpe huts. French cooks pull them out for quick, easy, any-night desserts.
“Quick and easy?” you’d be fair to ask. “How can that be—when you have to make the batter and cook them up?”
Here’s the deal: They refrigerate and freeze admirably well. My recipe makes 12 crêpes. Serve four tonight and freeze the rest. You’re home free with two more nights of dessert if you’re serving four, four more nights if it’s just the two of you.
Making Crêpes in Advance
(This is just one of the many great everyday cooking tips you’ll find in my cookbook, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.)
• Follow the recipe, stacking and cooling the crêpes as directed.
• To store in the refrigerator, stack cooled crêpes—they won’t stick together if they’re truly cooled before stacking. Cover the stack with plastic wrap and refrigerate up to 2 days. To reheat, warm each gently in a skillet, or heat each in the microwave (about 30 seconds per crêpe).
• To freeze, stack cooled crêpes on a freezer-safe plate with a sheet of waxed paper between each crêpe. Cover the stack with plastic wrap and freeze. Defrost in the refrigerator and warm each gently in a skillet or the microwave before serving. You can also defrost frozen crêpes in the microwave until thawed; once defrosted, heat each until warm, about 15 to 30 seconds per crêpe.
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