Crepe batter is simple to prepare with just a few pantry staples, and crepes themselves cook in a matter of minutes for an easy-to-make meal or snack. The only drawback, especially when you're cooking for a crowd, is that you can only really cook one crepe at a time -- and they get cold quickly. If you want to serve a stack of crepes all at once and not feel like a short-order cook in your own kitchen, get ready to keep the crepes warm while you whip up the rest.
Video of the Day
Happiness Is a Warm Oven
Things You'll Need
- Cookie sheet or ovenproof plate
- Parchment paper
- Clean kitchen towel
Preheat the oven to 200 degrees Fahrenheit. Allow enough time for the oven to reach this temperature before you start making the crepes.
Place a cookie sheet or an ovenproof plate in the oven while it preheats. The cookie sheet or plate should be large enough to hold the crepes and keep them flat -- compare it to the size of your crepe pan if necessary.
Tear strips of parchment paper to place between the crepes and prevent them from sticking together. Make the strips at least 4 inches wide, and prepare enough strips to separate all of your crepes.
Have a clean kitchen towel within arm's reach.
Spritz the inside of the warm oven with water from a spray bottle or set a shallow, ovenproof dish of water inside the oven. This creates a moist environment that prevents the crepes from drying out while you keep them warm.
As You Cook
As soon as the first crepe is cooked, open the oven, slide the crepe onto the warm cookie sheet or plate, and cover it with the kitchen towel. Close the oven door immediately.
Repeat the process with the second crepe, but lay a strip of parchment paper over the first crepe before stacking the second on top of it. Replace the towel over the top of both.
Continue stacking cooked crepes, placing parchment paper strips between them and placing the towel over the growing stack.
Transfer the cooked crepes to the oven quickly so that the oven stays warm.
Store uneaten crepes in the refrigerator, covered, for up to three days. Reheat them in the crepe pan over a low temperature or covered with foil in a 300-degree oven.
Serve a stack of warm crepes with an array of sweet or savory toppings, so that your guests can create their own custom combinations, or keep it simple with just a choice few. Typical French toppings for sweet crepes include jams, Nutella, fresh fruit, lemon juice, butter and sugar. For dessert crepes, offer ice cream, fudge sauce, sliced bananas and whipped cream. Savory fillings to serve include grated cheese, sliced ham or other cold cuts, ratatouille, and bacon and egg.