How To Freeze Crêpes (and Why You Should)

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.

Now, the only question is: How to serve French crêpes. Well, here you go!


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!)

Products you might enjoy (affiliate links):



If you like this post, you’ll enjoy the easy, everyday French recipes in my book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day.



You don’t need a specialty crêpe pan to make crêpes—but you do need a nonstick skillet. I use the the T-fal Nonstick 10.25-inch skillet, which has about a 7 1/2-inch base. It’s also a great pan for omelets, general sautéing, and any number of recipes that call for a medium-size skillet.



I love using this small, heat-resistant Le Creuset Silicone Spatula for flipping crêpes. It’s really flexible, letting you get under the crêpe to easily to lift and flip it.

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9 comments to How To Freeze Crêpes (and Why You Should)

  • […] What did I talk about? Well, The Bonne Femme Cookbook is all about how you can bring simple French cooking to your table any night of the week. And one way to do that is to freeze crepes to end an any-night meal on a sweet, luscious note. Here’s how to freeze crepes. […]

  • […] I also talked a wee bit about how to freeze crêpes: A French-lady trick for an any-night dessert. Here’s how. […]

  • Lesley

    Another delicious crepe recipe is to use bananas, (peeled of course) sliced lengthwise. Lay one half on your crepe, sprinkle with mixture of sugar and cinnamon and squeeze of fresh lemon juice. Roll up and enjoy!

  • […] 1. Place the milk, water, eggs, flour, melted butter, and salt in a blender in the order given. Pulse until blended, scraping down the sides of the blender container once. Refrigerate the batter for at least 1 hour and up to 48 hours. (This allows the bubbles to settle out so the crêpes are less likely to tear during cooking.) 2. If the batter has separated during refrigeration, stir it gently to blend. Because each crêpe needs to cool individually on a plate, set four plates (at least 7 inches in diameter) on a countertop, ready and waiting to receive the just-made crêpes. 3. Brush the bottom of a 6- to 7-inch nonstick skillet with melted butter to coat it lightly. Heat over medium-high heat. Remove the pan from the heat and pour a scant 1/4 cup batter into the hot pan, quickly swirling the pan to coat the bottom with batter. Return the pan to the heat and cook until the crêpe is lightly browned on the bottom and loosened from the pan, about 30 seconds. Using a thin pancake turner or heatproof spatula, flip the crêpe and cook for about 30 seconds more. 4. Slide the crêpe out of the pan and onto one of the plates. Repeat with the remaining batter, buttering the pan only if necessary. (Reduce the heat to medium if the crêpes start to brown too quickly.) Once you’ve made 4 crêpes, you can start stacking the cooled crêpes, freeing up a plate for stacking the next one hot out of the pan. 5. For savory crêpes place about 1/4 cup of the filling in the bottom third of a flat crêpe, then roll it up. Place the crêpe on a plate seam side down. For dessert crêpes, fold each crêpe in half and then in half again to form a wedge, then top the wedge with the featured ingredient. The cookbook offers many serving suggests for both dessert and main-dish crêpes. Find out how to freeze crêpes at […]

  • whoah this blog is fantastic i love reading your articles. Keep up the good work! You already know, many people are hunting around for this information, you could help them greatly.

  • […] P.S.: The recipe for the Strawberry-Caramel Crêpes with Mascarpone Cream Filling, pictured above, is right here. And if you want to know how to freeze crêpes once they’re made, click here. […]

  • CuriousGem

    Savoury crepes are even better – the French use them to use up leftovers. Cheese and ham, spag bol sauce (minus the spaghetti!), ratatouille, almost anything. In our canteen you could almost guarantee that today’s crepe filling was whatever yesterday’s main meal was, or the ingredients for it!

  • […] weekend, while you have a little time, why not make some crêpes for dessert. My recipe makes 12; if there are just two or four of you, freeze the rest for another weekend. Here’s […]

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