Serving: Best served warm with a side salad or fresh fruit.
Storage: Cooked crêpes can be stored in the fridge for 1–2 days. Reheat gently in a skillet or microwave before serving.
Variations
Vegetarian: Replace ham with sautéed mushrooms, spinach, or roasted vegetables.
Extra indulgent: Add a béchamel sauce inside the crêpe for creamy richness.
Sweet twist: Use the same crêpe batter for dessert crêpes filled with Nutella, fresh berries, or banana slices.
FAQ
Q: Can I make the batter ahead of time?
A: Yes! The batter can be made the night before and stored in the fridge for up to 24 hours.
Q: What cheese works best?
A: Gruyère, Swiss, or mild cheddar melt well and give the classic savory flavor.
Q: Can crêpes be frozen?
A: Yes, uncooked crêpes can be stacked with parchment paper in between and frozen for up to 2 months. Thaw and reheat before filling.
