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A crepe contains no leavening, producing a thinner, more eggy result. Crepes work well for rolling and filling, making them a versatile component of just about any meal, from a breakfast main course to a spectacular dinner dessert. While they are best eaten right out of the pan, you can make crepes ahead of time and keep a supply on hand in the freezer for a quick snack or spur-of-the-moment dessert.

Stack and Store

Gently slide the cooked crepes out of the pan onto waxed or parchment paper and allow them to cool completely. Stack the cooled crepes on top of one another with a single sheet of waxed or parchment paper between each. Wrap the stack in multiple layers of freezer-grade plastic, or slide it into a resealable plastic freezer bag or freezer-safe container. You can store the crepes in the freezer for up to two months. To use the crepes, thaw them overnight in the refrigerator and then warm them slowly in a skillet over medium low to medium heat just before serving. You can also thaw and reheat crepes in the microwave on the defrost or a low setting.

About the Author

Rachel Lovejoy

Rachel Lovejoy has been writing professionally since 1990 and currently writes a weekly column entitled "From the Urban Wilderness" for the Journal Tribune in Biddeford, Maine, as well as short novellas for Amazon Kindle. Lovejoy graduated from the University of Southern Maine in 1996 with a Bachelor of Arts in English.