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Serve crepes warm with your choice of fillings: berries and yogurt, Nutella, lemon and sugar, ham and cheese, or sautéed mushrooms. Stack them between sheets of parchment paper if storing.
Leftover crepes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a dry skillet or microwave.
Variations:
Sweet crepes: Add 1 tablespoon sugar and 1/2 teaspoon vanilla extract to the batter.
Savory crepes: Add a pinch of black pepper and fresh herbs like parsley or chives.
Gluten-free option: Replace the all-purpose flour with buckwheat or gluten-free flour blend.
FAQ:
Can I make the batter ahead of time?
Yes, you can prepare it the night before. Store it in the fridge and stir well before using.
Do I need a special pan?
No, a good nonstick or well-seasoned skillet works perfectly.
Why are my crepes tearing?
The batter may be too thick or the pan not hot enough. Try thinning the batter slightly and ensure your pan is properly heated.
How can I prevent sticking?
Always lightly butter the pan and use a nonstick surface for best results.
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