Home Recipes The best recipes to freeze Thin Crepes Thin Crepes Ingredients Preparation Nutrition Comments Ingredients Preparation Nutrition Comments Thin Crepes The Best Thin Crepes Thin crepes are simple to make since you only need a few basic ingredients such as flour, milk, and eggs. Plus these ingredients are usually inexpensive, which makes this dish an affordable breakfast for all budgets. In fact, thin crepes can be made many ways: for breakfast or brunch, for lunch, for dessert… And they can be served sweet or salty! You can also make them ahead. With ham, eggs, and cheese, thin crepes can make a delicious lunch like those you find in Paris. With fruits, chocolate, homemade hazelnut spread (or shop-bought, like Nutella), or maple syrup, they make an excellent breakfast or dessert. In short, they’re super versatile and delicious, which makes them perfect for lively brunches, but also for busy weeknights. What to do if you made TOO MANY crepes? Here are ways to use your crepe surplus: Keep them in the refrigerator or freezer: place a layer of parchment paper between each crepe and put the stack in a ziploc bag. Heat them: crepes can be reheated in the microwave or in a pan over medium-low heat. Use them as a basis for other desserts: crepes can make delicious cinnamon rolls, crêpes Suzette, apple crepes, or pastry cream crepes. Use them as a basis for salty dishes: crepes can make quesadillas, wraps, or sandwiches. Use them to make a crepe cake. There are many ways to use surplus, whether for a salty or sweet dish. Have fun and be creative! Use different fillings and make surprising flavour combinations! For protein-rich crepes Did you know you could switch out cow’s milk with a protein milk that contains up to 18 grams of protein per cup? It will make your crepe recipe more filling while not affecting the taste. You could use a plant-based milk of your choice. This recipe is super easy to personalize! For gluten-free crepes, try this recipe with potato starch! They are just as delicious. Economical Nut-free Peanut-free Under 30 minutes Comfort food To freeze By:Hubert Cormier, Ph.D. in nutrition Preparation 10 min Cooking 15 min 10 large crepes (or 20 small ones) Piece of cake (easy) Ingredients Système métrique Système impérial Thin crepes All-purpose flour - 1 cup 250 mL To discover! Sugar - 2 tablespoons 30 mL To discover! Salt - A pinch 1 mL To discover! Eggs - 3 3 To discover! Cow’s or plant-based milk - 1 ½ cup 375 mL To discover! Vanilla extract - 1 teaspoon 5 mL To discover! Vegetable oil - 1 tablespoon 15 mL To discover! Preparation Passer en mode cuisine Thin crepes 1. In a small bowl, mix the flour with the sugar and salt. Set aside. 2. In a large bowl, mix together the eggs, milk, vanilla, and vegetable oil. 3. Gradually add the dry ingredients to the preparation and mix using a hand mixer until homogeneous. 4. Heat a 9 inches (23 cm) non-stick pan or a crepe pan over medium heat. Once it is hot, drizzle with a bit of olive oil. 5. For each crepe, pour between 3 to 4 tablespoons (45 to 60 ml) of the preparation. Cook about 45 seconds or until the crepe is golden. Turn and cook 15 to 30 more seconds. Can I make crepes ahead? Yes! You can absolutely make these crepes the day before. Simply place a parchment paper layer between each crepe and stack them. Wrap aluminium foil over the stack and put it in the refrigerator or freezer. When ready to serve, let warm to room temperature or thaw the desired number of crepes.
