Homemade crepes are versatile, perfect for various fillings or toppings, but they can dry out if made too far in advance. Julia Child's tip from her classic cookbook 'Mastering the Art of French Cooking' suggests stacking crepes and covering them with wax paper and a plate to maintain moisture. The wax paper reduces air exposure and avoids sticking, especially with sweet crepes. Cooking crepes quickly also aids in retaining moisture, and they can be reheated easily without compromising texture.
super-versatile, homemade crepes are perfect for serving with fruit and whipped cream or stuffing with cheese and veggies.
crepes may be made several hours before serving time... cover with waxed paper and a plate to keep them from drying out.
the non-stick quality of the wax paper will prevent the crepes from sticking together, particularly if you've added sugar to your eggy batter.
crepes are thinner than American-style pancakes, they can be reheated at speed too.
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