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Dec 17, 2006 07:42 PM

Crepes at midnight

I'm thinking some sort of crepes at my New Year's Eve party. Is there anyway the crepes can be made ahead of time?

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  1. You can make them a day or two ahead and stack layered between waxed paper and tightly wrapped and refrigerated until needed.

    7 Replies
    1. re: Candy

      Sorry to ask the obvious, but what is the best way to warm them up? TIA

      1. re: Robbie711

        I need more info. What are you going to do with them? How are you serving?

        1. re: Candy

          Candy, I'm new to this, do you have any recommendations? I could go with sweet and savory.

          1. re: Robbie711

            A couple of my favorite crepe fillings have been Nutella and lemon curd (not together!).

            1. re: Robbie711

              Okay, do you want some thing desserty or savory? Crepes can be served either way. If it is supposed to be sweet you can even do something classic like Crepes Suzette which are not filled but spread with an orange butter, heated in a chfing dish and flambeed. Though playing with fire if everypne has been drinking might not be a good idea. Check out the crepes recipes at Epicurious for some ideas. The actual crepes are just very thin pancakes and can be served in many different ways.

              1. re: Candy

                I was actually thinking about having dessert crepes, but was looking for something that didn't need fussing at the last minute. You're right about the concern that Crepes Suzettes might actually bring in the New Year with a real blast! Thanks for your help (I could use all I can get).

                1. re: Robbie711

                  Flambe is nothing to be afraid of, just make sure you have a fire exting. near would definitely be a wow dessert..just do it before you start drinking

      2. Totally. And depending on how you want to fill them (assuming you want to), you might be able to do that a few hours ahead too.

        1. If you were to fill them with ice cream, seems to me that you could stuff the crepes ahead, freeze, and take them out shortly before serving. Guests could ladle on a choice of toppings. Does that sound like it might work.

          3 Replies
          1. re: onefineleo

            Yes, fabulous idea!!! Have you tried something like this before?

            1. re: Robbie711

              Yes, and it didn't work at all (only kidding).

              1. re: onefineleo

                I don't know about this. To me, with crepes texture is almost everything and a partially frozen crepe doesn't sound too appealing. Maybe you could make sure to serve it with warm sauces.

          2. I prepare crepes ahead, and also the filling (i.e. chicken curry). Then put them together when ready, and bake for say 20 min. to heat. Sprinkle with cheese, sauce or nuts. Easy.

            1. I would make a crepe cake-- basically you slather each crepe with Nutella (or a nice chocolate sauce) and layer them into a cake. Then top before serving with a final drizzle of chocolate sauce and some whipped cream. This would be the ultimate no-fuss. You might want to look around for tips on how to slice it so it stays pretty.

              Re-heating crepes is not so bad, but you will have to stand by the stove. Just put the crepe in a warm crepe skillet and flip once until heated through.

              4 Replies
              1. re: Procrastibaker

                This idea is very intriguing--anyone else try something like a "crepe cake"?

                1. re: Robbie711

                  Yeah, I did a couple years back. Assuming you're a decent crepe-maker, it's one of the easiest things you can make, plus everyone thinks it's really cool.

                  I like to sprinkle chopped toasted nuts along with the filling in between the layers. It's best to keep the filling simple - Nutella, sweetened cream cheese or my favourite, sweet chestnut paste.

                  1. re: Robbie711

                    Yes! And it is delicious. After one of our local restaurants added it to their dessert menu, I tried it at home. Make our crepes in advance and freeze. The day of, layer your crepes with a pastry cream (I make one flavored with Kirsch) Drizzle some warmed, not hot, preserves thinned with the same liqueur on top of the cream. Make about 21 layers of crepe. Refrigerate wrapped in Saran until serving. Dust with Confectioner's sugar and mark the top with a knife. At the table, but into wedge shaped portions.

                    1. re: Fleur

                      Oh that sound really wonderful. Thanks for the advice. Would you mind sharing your pastry cream recipe w/Kirsch if it's not too much trouble? Also, what flavored preserves do you use. TIA!