How to Refrigerate Crêpes

Questions this post answers: Can you refrigerate crêpes. Should you refrigerate crêpe batter? Can crêpes be made in advance and refrigerated?

Crêpes can be used for sweet or savory preparations.

The answers:

1. Can you refrigerate crepes? How long can you refrigerate crêpes?

When you make crêpes, you need to cool them individually on plates. Once they are cooled, you can stack them—they truly will not stick together if they’re fully cooled before stacking.

Crêpes Belle Hélène from The Bonne Femme Cookbook.

Whether or not to refrigerate crêpes:

• If you’re going to serve the crêpes within 2 hours, you can leave them at room temperature and use as needed. I like to reheat them individually in a pan (about 30 seconds) before serving them.

• If you’re not going to use the crêpes within 2 hours of making, then place them in the refrigerator, loosely covered with plastic wrap. Heat them individually in the crêpe pan before serving.

How long to refrigerate crêpes: Up to 2 days. In my experience, they can start to dry, crack, and toughen after the second day.

2. Should you refrigerate crêpe batter? How long can you refrigerate crêpe batter?

• My recipe calls for refrigerating crêpe batter from 1 to 24 hours. This gives the batter time for any bubbles to settle down (bubbles in the batter can cause the crêpes to tear as you’re making them).

Crêpes with Caramel Sauce, Strawberries, and Mascarpone Cream

• Refrigerate any leftover batter up to 2 days. It will likely separate into a buttery layer and a batter-like one; if it does, just whisk it to smooth it out.

Other helpful links:

• How to Freeze Crêpes
• Crêpe Recipe from the Bonne Femme Cookbook
• Strawberry-Caramel Crêpes with Mascarpone Creme (pictured above)
• Ways to Serve Crêpes
• How to Flip a Crêpe Like a French Chef
• Recipe for Gourmet Herb-Salmon Crêpes
• Recipe for Caramel Apple Crêpes on the BonjourParis.com website.

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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.