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5 tips for making crepes

I’m always on the lookout for ways to work smarter, not longer, while still eating right.  It’s one of the reasons I love eggs. I can make a quick, healthy meal I know everyone will love in half an hour. Here are my top time-saving tips for making crêpes:

  • Covered and stored in the fridge, crêpe batter can be made a day or two ahead. (Be sure to give it another good whisk and thin out with milk, if needed.)
  • Crêpes can be frozen. Separated with parchment paper and wrapped in an airtight container, they’ll keep for a month. (Fully thaw before unwrapping.)
  • Cut your cooking time in half; use two pans. One crêpe can be cooking while you pour the batter for the second one.
  • Get creative using leftovers for the filling. It’s also a great way to reduce food waste.
  • Make ahead.  Assemble, cover and refrigerate crêpes in a baking dish the day before you need them. All that is left to do is heat them up and enjoy!

Do you have a time-saving tip to share? I’d love to hear it. Carol

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