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-1

I had to really sit & think about this for a while. When we make food fresh, from scratch, (as opposed to something with enough preservatives to save it for 50 years, eek) like this, as many others mentioned, they are better fresh, and I don't know that either choice will give you a perfectly "fresh" crepe later. I bake a lot and have never saved ...


1

Looking up that english pancakes are similar albeit slightly thicker than french crepes and do not have leavening. I have successfully frozen crepes. You don't have to put plastic or paper between every crepe, but then you have to be patient on the thaw so that you can separate them. Otherwise, yes you need to keep separate, OR freeze singularly and then ...


5

If your recipe is as given, you're making a crêpe, or something akin to it (as it's not risen). That's important here, I feel, as crêpes freeze much better than risen pancakes. The lack of a risen texture means one less thing to go wrong in the freezer. We freeze both kinds of pancakes for our children, and have had great success particularly with the ...


2

Are we talking about pancakes or crepes here? I’ve never eaten pancakes, but crepes only taste good when fresh. Even letting them sit for a few minutes and then re-heating them is bad. So I’d freeze the batter. If you only want to store the batter for a short time then refrigeration works fine. Letting it sit in the fridge for a few hours actually improves ...


2

Just add some semolina and rice flour. This would help a lot to make your crepes crispy


16

It is a compromise either way. Neither will be as good as freshly made, but both methods will work. As far as frozen batter, you will either need to plan ahead, or be willing to wait for it to thaw. If you go this route, I would suggest zip style freezer bags, and freeze flat, so that it will thaw more quickly. Also, some of the leavening power will be ...


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