My daughter loves crêpes, and as such, I make them quite frequently. When I make a batch, she knows that she will not just be happy eating them once, but rather that there will be a fresh stock of frozen ones put away for another breakfast or snack. Although I love cooking and baking, I am also a practical cook. I like to use my kitchen time wisely and constructively. If there is a particular food which I know that my family enjoys and can be useful at another time, (especially when I am not able to whip up a batch) it makes more sense to make enough to freeze a portion. We are all thankful for the times when we have some goodies which were put away specifically for use on busy days.

Both crêpes and pancakes can be frozen and reheated. In my household, fresh pancakes are easily mixed from scratch and cooked in about 20 minutes. Crêpe making is a bit more labor intensive, and therefore is not something you should endeavor doing when you’re in a hurry. This recipe is simple and straightforward. It’s amazing how a few ingredients can be put together to create something delicious and versatile. Unlike pancakes which can be made on a griddle or frying pan, crêpes need to be cooked individually, preferably in a crêpe pan which has very low sides and enables easy flipping. If you’re lucky enough to have one of those electrical crepe machines, then you’re really set. As much as we love crêpes, I cannot fit another small kitchen appliance into my cupboards. My little 7″ crêpe pan which I have owned for over 10 years is still just fine for me!

You can freeze crêpes by wrapping them in parchment or wax paper and then placing them in plastic freezer bags. They can be defrosted by simply removing and bring to room temperature, then reheating in the microwave for 20 seconds. I find them even better reheated in the crepe pan or on a griddle.

Crêpes

Makes about 12 7″ crêpes

Ingredients

1 cup milk

2 eggs

1 cup all purpose flour

1/2 tsp salt

2 tbsp butter, melted

Method

Beat eggs well, then add the flour, salt and melted butter. Mix well and leave to rest for at least 30 minutes for the gluten to develop. Your batter should be quite liquid and not the same viscosity as a pancake batter.

Heat a 7″ crêpe pan and skillet. Butter liberally or spray with a non stick spray. Using a ladle or 1/4 cup measure, pour into prepared pan and immediately swirl batter around the pan to fill all crevices. If you have poured an excessive amount our excess back into bowl or your crepe will be too thick. You should have just enough liquid to cover the base and not much more.

Cook for a few minutes and then flip over with a spatula. The crêpe should be slightly golden brown. Cook for a minute and then remove to a platter. If the batter starts to thicken slightly, you can add a little bit of milk to thin out the batter.

It is common for one side to be browner than the other. You can use the less brown side as the inside when rolling or folding a crêpe.

Fill the crêpes with your choice of filling, such as Nutella, jams like apricot or berries , brown sugar, or yogurt, whipped cream and fresh berries. Dust with powdered sugar.A duo of sweet favorites: Raspberry jam & a bit of plain Greek yoghurt and Nutella.

Savory fillings can vary from ham, sautéed mushrooms, shredded chicken, spinach, lox and seafood. You can fold any of these together with some Bechamel sauce for a super lunch or dinner meal. The sauce can also be used for making a baked crêpe gratin by filling them with your favorite filling. Place in a buttered ovenproof dish and pour the cheese sauce over. Sprinkle with 1/2 cup additional grated cheese and bake in a 350 degree oven until the cheese layer is golden brown. You can also place the prepared gratin under the broiler for a quicker browning.

Bechamel Cheese Sauce

2 tbsp butter

2 tbsp flour

1 1/4 cup milk, heated

1/2 cup grated cheddar

1 tsp mustard

Cayenne pepper, a pinch (optional)

Salt and black pepper to taste

Method

Melt the butter in a heavy based pan. Stir in the flour and mix in well to cook, browning slightly.

Add the warm milk, whisking together well to melt all lumps.

Add the grated cheese, mustard and seasoning incorporating well. Cook for 2-3 minutes. Remove from heat and cover with plastic wrap until ready to use. This will stop a hard film from forming on the cheese sauce.Bechamel Sauce

Happy Crêpe making!!