Can you freeze crepe batter

Use a pastry brush or paper towel to coat the pan very lightly with melted butter. Heat your pan to medium before adding the crepe batter. Photo, Roberto Caruso. For the thin, lacy crepes of your dreams, add only 2 to 3 tbsp of batter to the centre of a standard seven to eight inch pan.

Pouring the batter from a pitcher with a spout can be helpful, or use a small ladle or measuring cup to help get the portion right each time. Lift the pan from the heat and tilt your wrist so that the batter pours to one side, then swirl it around so it coats the whole pan bottom evenly. Check out the technique in the video at the top. Loosen the edges with a rubber spatula. The second side cooks in about half the time as the first. Like pancakes, the first crepe is never perfect.

Consider crepe 1 as a test to see if you have enough batter in the pan, if the heat of the pan is right and if your technique needs tweaking. Stack crepes on a plate or baking sheet and cover with a clean kitchen towel until the whole batch is cooked. They can be as simple as your favourite jam with a dusting of icing sugar on top, as elegant as a seafood-rich lobster, shrimp and gruyere main course, or as elaborate as these magnificent crepe cakes.

Place sheets of parchment or wax paper between crepes, cover tightly with plastic wrap and refrigerate up to two days or freeze up to one month. You can transfer them straight into the oven or onto the hob and follow the cook from frozen instructions. You can refreeze crepes if you have any leftovers after defrosting.

Crepes freeze extremely well; you need to ensure that you wrap them well and protect them from freezer burn. Crepe batter can be frozen in freezer bags. Make sure you only freeze how much you will use in a sitting in each bag as you will not want to refreeze crepe batter once defrosted. Pancakes and crepes are very similar and can be frozen in much the same way.

Save my name, email, and website in this browser for the next time I comment. Try Searching for Cream , Brownies or Carrots. Separate with Wax Paper or Parchment Cut individual squares of wax paper or parchment and place one on top of each of the crepes you intend to freeze.

Wrap in Foil You should then wrap your crepe stack tightly in tin foil to preserve them from freezer burn. Freezing pancake batter is so easy. You can either use a shallow container with an airtight lid or a resealable plastic bag to store the batter. If you are using a shallow container with an airtight lid, pour the batter into the container. Do not fill the container all the way to the brim.

Leave about two inches of space so the batter has room to expand as it freezes. Cover the container with the airtight lid. Write the storage date then stick in the freezer. If you are using a resealable plastic bag to freeze the batter, simply pour the batter into the bag. Again, do not fill the plastic bag fully. Leave about a few inches of space so the batter has room to expand as it freezes.

If the leftover batter is not enough to fill the plastic bag fully, fold the plastic bag so it stores flat in the freezer. Squeeze out as much air as you can then seal the plastic bag carefully. When kept in the freezer, pancake batter will keep up to three months.