I love to use crêpes as a base for many things, both savory and sweet. I like... no, I LOVE... the convenience of make-ahead meals from scratch as we eat no processed foods. I'd like to be able to just thaw some crêpes, fill and bake. Has anyone successfully frozen and thawed them? What has been the result of the texture? Good, still?
Ideally, I would make up a filling such as chicken and mushroom, freeze or can it separately, then be able to quickly assemble the two and bake.
Any words of wisdom or advice is appreciated. Thanks!
Ideally, I would make up a filling such as chicken and mushroom, freeze or can it separately, then be able to quickly assemble the two and bake.
Any words of wisdom or advice is appreciated. Thanks!