News Flash: Yes. You Can Freeze Crêpe Batter

Strawberry-Caramel Crêpes with Mascarpone Cream. It's winter, so use pineapple instead of strawberries. Yum.

What a fine time I had here in Omaha yesterday. The Alliance Francaise hosted me for a chat, and they are a great group of bon vivants, who totally tap into the easygoing, approachable, convivial side of all things French. It was just great hanging out in a library basement full of people with so much in common.

Next, I went on to do a demo/book-signing at Williams-Sonoma. I was all set to show everyone how easy it is to make crêpes, but—zut alors—my crêpe batter had frozen (maudit hotel refrigerator!). I thought I was doooooooomed, but I did what everyone does in a pinch: Rolled with it. I simply thawed the batter in the microwave, whirred it in the blender to resmooth it out, and went on with the show. I was shocked to find that it all cooked up just fine, and the crêpes tasted as good as if they’d been made with a fresh-made batter.

Of course, the batter had only frozen one night, but I’d imagine that it would keep in the freezer a week or two. In fact, once I’m home from “the ‘ha,” (my newly coined hipster term for Omaha), I’m going to test out this plan.

Ode to Omaha. You will always be remembered by me as the city where I learned you could freeze crêpe batter. Photo by David Silver via Flickr.

As you know, I’ve been a huge fan of freezing crêpes once they’ve been cooked, but have never tried freezing the batter. Somewhere in my food-science research I did all those years for the past three editions of the Better Homes and Gardens New Cook Book, I learned that raw egg mixtures generally don’t freeze well….well, crêpe batter seems to be an exception (and why writers like myself often use weasel words like “generally”).

So, here are my preliminary directions in case you want to try it out:

1. Make my crêpe batter.
2. Make as many crêpes as you want to eat that day.
3. Pour remaining crêpe batter into an appropriately sized freezer container—you need a little headspace, but you don’t want a lot of excess room in the container (excess air is an enemy of all things frozen).
4. Freeze. As I mentioned, I only froze 24 hours, but I bet up to 2 weeks would b fine. (Remember, freezing inhibits bacteria growth, so issues with freezing aren’t about food safety but about quality.)
5. Thaw the batter in the microwave*. Whir the mixture in the blender to smooth out any lumps. Allow the mixture to stand until some of those bubbles have subsided.
6. Cook as directed.

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.

Enjoy!

 

* You can also thaw overnight in the refrigerator, but never thaw at room temperature, okay?

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4 comments to News Flash: Yes. You Can Freeze Crêpe Batter

  • Rick

    That’s great, because most recipes make a lot of crepes–always more than you need. I like the idea of freezing crepes, but don’t always want to make them all at once. Freezing the batter makes sense. Thanks for this.

  • Kristi

    So sorry I missed both of your appearances here in Omaha this weekend. I had the pleasure of meeting you at the Bookworm when you were here last time and I so enjoyed our chat! I am the fellow ISU grad, if that rings a bell. I hope you dined well while you were here.

    • Wini

      Hi Kristi! Of course I remember you! And thanks for posting. I did eat well–phenomenally well–in Omaha. We splurged for dinner at the Boiler Room. Fascinating edgy-modern/old-warehouse setting and committed food. Loved it.

      The next day, we went to Dixie Quicks in Council Bluffs for brunch–Have you been? It’s amazing. Best. Eggs. Ever. Their Dixie Scramble brought the glossiest, prettiest eggs ever, with “tomato butter” (I’m dying over here just reminiscing about it!), and thick, fat sausage patties. Cross that bridge to Iowa and ENJOY!

      Thanks again for writing!

  • Kristi

    The Boiler Room is always fantastic. We are lucky to have Paul Kulik here in Omaha! Next time you’re in town check out Lot 2 (in the Benson neighborhood) or J.Coco. Both are new and quite good, especially Lot 2. I have not been to Dixie Quicks since they moved to Council Bluffs. Sounds like it’s worth the trip!

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