Ah, the crepe, the quintessentially French food that is versatile enough for any occasion. Crepes, the perfect portable snack or lunch that has more protein than carbs.
And what’s more, they can be made ahead and frozen for those special days ahead.
A Little History
Crepes were first made in Brittany, France, and were essentially the first bread.
The original crepe was made with buckwheat flour since that was available at the time. As white flour became available, the recipe changed.
Buckwheat can still be used today and is gluten-free. Crepes are still the iconic treat of Brittany and can be found everywhere either filled with sweet or savory fillings.
They look impressive all folded and arranged on a plate but crepes are incredibly easy to make from a few simple ingredients.
It’s easy to get carried away with such an easy procedure but don’t worry about making too many. Read on for how to freeze crepes.
Hints for Freezing Crepes Well
1. To prevent rubbery crepes, makes sure the right amount of flour is used.
2. To create soft crepes, rest the batter for 20 to 30 minutes before cooking.
3. To prevent crepes tearing, do not flip too soon.
4. To prevent crepes sticking together, cool them completely before freezing
Crepes can be made ahead and stored in the refrigerator for up to five days but they may get a little dry.
By far, the best way to keep them fresh is to freeze them. You will need wax paper, parchment paper or freezer paper, and a large ziplock freezer bag.
Make sure that the crepes have cooled down for two hours before freezing. Then place each one between a layer of paper and stack the pile into the freezer zip lock bag.
Individual crepes can then be removed for reheating. These can be frozen for up to 12 months.
Freezing Filled Crepes
It’s best to plan ahead and only freeze unfilled crepes, but if filled crepes are to be frozen, they should be wrapped individually in plastic wrap before placing the ziplock freezer bag. Seal them well, label and date.
Thawing Frozen Crepes
Thaw the frozen crepes in the refrigerator and reheat them for 15 seconds in the microwave.
Filled crepes may be placed in a baking dish, covered, and reheated in the oven.
A Simple Recipe for Crepes
1. 3 Tablespoons melted butter. A little more for buttering the pan
2. 1 cup all-purpose flour
3. 1/8 Teaspoon salt
4. 1/2 cup water
5. 3/4 cup milk
6. 2 large eggs
7, 1 and 1/2 teaspoons vanilla extract
1.Mix all the ingredients together until silky smooth. A blender is best for this but a hand mixer may be used if a blender isn’t available. Rest the batter for 20 to 30 minutes.
2. Butter an eight inch skillet and heat until it is hot.
3. Place a small amount of batter into the pan and swirl. A ladle is best for this. Make sure that the crepe is not too thick. Batter should barely coat the pan.
4. Cook for one to two minutes. Flip and cook for 30 seconds longer.
5. Butter the pan between each crepe.