CREPE SERVING HINTS
KEEPING CREPES WARM
If you want to serve crepes, warm without baking, broiling or frying them, cover the stack
of crepes as they are made using a cover made of foil.
FREEZE OR REFERIGERATE YOUR CREPES
Crepes will keep up to a month in the freezer, a week in the refrigerator. Stack a batch on
a sheet or foil or waxed paper, then insert into a large plastic food storage bag and twist
and fasten opening, pressing out as much air as possible. To use the crepes, allow the
crepes to warm up to room temperature. They will peel apart with a gentle pull. If you are
in a hurry, the stack can be warmed by covering them with foil in a flat pan in a low oven.
Starting with a pile of flat crepes, you can use them in a number of ways, depending on
whether you want a simple crepe or a fancy filled crepe. They can be served cold, warm
or hot, baked, broiled or crisp-fried in oil. Here are some ideas on handling crepes:
•
FOLD IN QUARTERS: When served plain (or spread with a thin filling) and served in
sauce, or used hot off the pan for dipping in an appetizer dip.
•
ROLLED: When filled with a few spoonfuls of an entrée or dessert mixture and
quickly baked or broiled, or filled with cold mousse, ice cream or whipped cream.
•
STACKED: To make a cake (gateau) or in a casserole dish, with appropriate fillings
and toppings, served hot or cold.
CREATE YOUR OWN FILLINGS
Crepes welcome many kinds of fillings. Try them hot off the griddle brushed with
unsalted butter and jam, make up your own filling or try some of these suggestions:
•
Fill with hunks of cooked crabmeat and ripe avocado.
•
Line with a shaved piece of ham and sprinkle with grated cheese. Fold in half and
heat until the cheese melts.
•
Spread with cream cheese mixed with dill & chives. Layer some thinly sliced smoked
salmon. Roll and cut into slices.
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
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