tips + tricks
+ CRÊPES CAN BE MADE 2– 3 days in advance. Stack them on top of one another, cover with plastic wrap and store in the refrigerator until you’re ready to serve. To reheat, wrap crêpes in foil and place in the oven for 10 minutes at 150° C.
+ FOR CITRUS- FLAVOURED crêpes, add some finely grated lemon or orange rind to the batter at the end of Step 1, before allowing to stand.
+ FOR SAVOURY CRÊPES, omit the sugar and add 1 teaspoon of sea salt to the batter at the end of Step 1, before allowing to stand. Fill savoury crêpes with ham and cheese or sautéed mushrooms, fresh herbs and ricotta.