Thinner than pancakes, crepes are a staple in French cuisine and you can serve a basic crepe with an array of savoury and sweet ingredients. Make your own crepes at home with your favourite recipe but don't throw out the extras. Make as many as you want at one time and store the extra crepes in the freezer. Then pull them out, reheat them one at a time and add your favourite toppings for a quick breakfast or snack.
- Skill level:
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Things you need
- Freezer-safe plate
- Wax or parchment paper
- Cling film
- Medium frying pan
- Microwave safe plate
Place a piece of wax or parchment paper onto a freezer-safe plate.
Lay a fresh crepe flat on the waxed paper.
Layer a piece of waxed paper over the crepe. Lay another crepe flat over the waxed paper.
Continue stacking the crepes and waxed paper onto the plate.
Cover and wrap the stack with cling film to prevent freezer burn. Put the stack of crepes into the freezer.
Freeze the crepes for up to two months.
Remove the stack of crepes from the freezer and take off the cling film.
Turn on a dry frying pan to a low to low-medium heat. Reheat crepes individually in the skillet.
Warm crepes individually in the microwave by placing the crepe onto a microwave-safe plate. Warm the crepe in the microwave for about 20 seconds. Check to see if it is warm to the touch and has defrosted all the way through.
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