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.
References and ResourcesThe Bon Femme Cookbook: How to Freeze Crepes (and Why You Should)
Cooking Light: How to Make Crepes