French Griddle-Cakes

The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Whisk well before using, as ingredients may separate. Cooked crepes can be stacked between sheets of parchment paper, wrapped tightly in plastic wrap, and refrigerated for up to 2 days or frozen for up to 1 month. Bring to room temperature before filling and reheating.

Store unfilled cooked crepes stacked between parchment paper in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a dry skillet over low heat for 30 seconds per side. Filled crepes are best served immediately but can be held in a 200°F oven for up to 30 minutes. Do not refrigerate after filling, as they will become soggy.