Crepes are wafer-thin pancakes that can be filled with virtually anything. Sweet or savory, crepes are a popular French dish often served as breakfast or dessert. Because they are so delicate, making crepes can be somewhat of a chore. Each one must be painstakingly monitored in the pan, so making a large batch is a tedious process. Fortunately, crepes freeze and reheat well, so dedicate some time to making your crepe stockpile, then store them so you have them on hand any time.
Store the prepared crepes properly. They must be stored well to reheat well. Separate prepared, unfilled crepes with parchment paper. Wrap in plastic and refrigerate for up to three days, or wrap in aluminum foil, place in a freezer bag and freeze for up to two months.
Thaw frozen crepes before reheating. Place the bag of crepes in the refrigerator for several hours to thaw.
Stack four crepes separated with parchment paper on a microwave-safe plate.
Cover with a damp paper towel and microwave on 50 percent power for 1 ½ minutes.
Reheat filled crepes by microwaving them one at a time. Place a filled crepe on a microwave-safe plate, and heat on 50 percent power for one-minute increments until warmed through.
Emily Jarvis is a graduate of University of Georgia Grady College of Journalism. Her articles have appeared in "Southern Distinction Magazine" and "The Red & Black." Jarvis holds a Bachelor of Arts in magazine journalism and a Master of Arts in journalism.