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Reheating Crepes??

mbabbs's picture

What is the best way to reheat crepes?  Should I refrigerate them separated w/parchment paper & then put them into the oven to rewarm?  Thank you!!  Also if anyone has any supereasy filling ideas (for a buffet brunch), they're welcome.

CookiM0nster's picture

(post #31787, reply #1 of 13)

If the filling is hot, you shouldn't need to heat the crepes up at all. They're thin enough that the filling will do that for you.

mbabbs's picture

(post #31787, reply #2 of 13)

The filling isn't hot - unfortunately. seems like a quick shot in the oven would work fine?

Lee's picture

(post #31787, reply #3 of 13)

I wrap them in foil and reheat them in the oven.  What are you filling them with?

mbabbs's picture

(post #31787, reply #4 of 13)

OK, great, thank you.


It will be a "do it yourself" crepe filling bar, so people will have the option - I thought nutella, really nice jams, lemon curd and/or caramel apples.   Thanks again

Gretchen's picture

(post #31787, reply #5 of 13)

Maybe you could put them in a chafing dish to stay warm while being served.

Gretchen

Gretchen
mbabbs's picture

(post #31787, reply #6 of 13)

Glad you had the same idea - that's exactly what I was going to do - thank you!

chiquiNO's picture

(post #31787, reply #7 of 13)

I once went to "tea" at a very fancy penthouse apt. in Venezuela.  The Hostess' maid served us the most beautiful crepes, rolled and sprinkled with powdered sugar....room temp as I remember.....UMMMMMMMMMMMMMM I said when I tasted them.....what is this fabulous filling?????  Oh, that's sweetened condensed milk!!!!!!!HAH!

Chiqui from way down yonder in New Orleans

 

JillElise's picture

(post #31787, reply #8 of 13)

there's a thing called cajeta that we find here in Mexican and latin stores. It's a goat milk caramel that's to DIE for good.


(I thought of this when another poster was amazed to be served condensed milk on a crepe.)


Also, I think the apples is a great idea. In a restaurant I worked in, I made crepes with carmelized apples and a bit of cream. Sold like crazy!


Jill Elise Vancouver BC
Gretchen's picture

(post #31787, reply #10 of 13)

You can make  your own by boiling the can of sweetened condensed milk.

Gretchen

Gretchen
CookiM0nster's picture

(post #31787, reply #11 of 13)

That makes dulce de leche, or whatever the cow's milk version is called. The goat's milk version is a little trickier to do yourself. ;-)

JillElise's picture

(post #31787, reply #12 of 13)

It's actually really easy - once you get the goat in the can.


Jill Elise Vancouver BC
Lee's picture

(post #31787, reply #13 of 13)

I almost always add crepes with apples to the menu when we have a brunch.  Easy to do ahead and reheat, and everyone loves them.

JillElise's picture

(post #31787, reply #9 of 13)

also, chestnut jam - that's classic French. Creme de Marrons. It's expensive but oh, so good.

Jill Elise Vancouver BC