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
• Follow the recipe, stacking and cooling the crêpes as directed.
• To store in the refrigerator, stack cooled crêpes with a sheet of waxed paper between each crêpe. 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.
Now, the only question is how to serve them. A few ideas:
If serving guests, try my Strawberry-Caramel Crêpes with Mascarpone Cream. In winter, substitute pineapple for the strawberries.
If you want something quick, thaw the crêpes and serve them in one of these ways, from simple to more elaborate:
Butter and Sugar. This is the simplest way, and perfect for after-school or tea-time snacks. Drizzle the folded crêpe with a little melted butter and sprinkle it with sugar and, if you like a little cinnamon.
Nutella. Slather the crêpe with some of this much-loved chocolate-hazelnut spread, then fold. Top with bananas, if you like.
Chocolate-Almond. Fold the crêpe and drizzle with chocolate sauce. Top with whipped cream and toasted sliced almonds.
Pineapple-Caramel. Warm some caramel sauce and pineapple chunks together; fold the crêpe, then top with the sauce, a scoop of vanilla ice cream, and chopped toasted macadamia nuts.
Strawberry-Orange. Fold the crêpes; sprinkle with Grand Marnier or other orange liqueur. Top with sweetened fresh strawberries and whipped cream.
Fôret Noire (Black Forest). Fold crêpe and sprinkle cherry liqueur or brandy. Top with sweetened fresh cherries, chocolate sauce, whipped cream, and chocolate shavings.
Other Posts You Might Enjoy:
• How to Freeze Gougères (yes, you can freeze these lovely appetizers, too!)
• How to Freeze Crêpe Batter
• A Make-Ahead Chocolate Dessert (my Chocolate-Cherry Poundcake freezes beautifully!)