Where to buy store bought crepes

Very light in colour. As in, it tastes and has the mouthfeel of paper! I choose the homemade, because I prefer the texture. I think it compliments the strawberries and whip cream nicely. It is sweeter than the homemade crepe but I find that it tastes a little artificial. I really liked the homemade texture. I liked that it was thicker and chewier. I think seeing all those things reminds you that they are homemade with love!

For sweet dishes, I think the store bought crepes worked well. They were quite sweet and vanilla-y. However, they were so thin and they practically dissolved.

I think I would definitely attempt to make crepes from scratch. It might be difficult but the difference in taste is worth it. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. These are items that stores place next to certain products as a suggestive purchase. My thoughts:. Packaged items tend to have a strange aftertaste about them. They also tend to be priced quite high compared to how much it would cost to make them yourself.

Despite the possibility that the packaged crepes might have an aftertaste, at first glance, the packaged crepes look absolutely perfect! They are paper thin and uniformly browned throughout. And they are big!

A galette also galette de sarrasin is a thin, savory French pancake, made with buckwheat and usually filled with ingredients such as cheese, ham, eggs, and vegetables.

Rather they are folded into quarters, sometimes with the jam or Nutella spread inside or the toppings piled on after folding. If you want to get real fancy, you can make Crepes Suzette. It is great to make crepes in advance because the process of cooking them one at a time can become rather time consuming.

One time in college in France, one of the coordinators of EAP invited all 50 of us exchange students to her party for a crepe party. She had made over crepes. The only way you pull that off is by making them in advance. Once you crepes are baked and cooled, layer them between parchment or deli papers and store them in a ziptop gallon-size bag in the refrigerator. They are good in the fridge for up to 4 days. Layer cooked and cooled crepes between sheets of parchment or deli wrap and place in a ziptop freezer bag in the freezer for up to 2 months.

Thaw before serving. This works out to be 39 cents per crepe. You can find them in the produce section for some reason. Since crepes are basically eggs, milk, and a bit of flour, they are a very affordable treat to make yourself. Thanks for this terrific recipe!

I always know your recipes will work. They are so reliable. The eggs were taking over! Wish I could share with you! Thanks again! Hey Jessica! These crepes look irresistible.

On my try list this weekend. Really in the mood for something like these. Thank you for step-by-step instructions for how to make these. Looking forward to your new recipes. I have made both savory and sweet crepes through the years with varying recipes. Also ate them in France-yum! So far so good.

I keep opening my freezer to look at the white space. Not empty yet, but getting there and it feels good! I am 65 and have never attempted crepes until this week. These were amazing! I made the batter the night before, then used my non-stick pan. The first one was a learning curve for flipping it, but I soon caught on. Thanks for the clear directions, it really helped.

These made a special breakfast with jam and powdered sugar. I followed the chexbonnefemme. Looking forward to trying a savory filling with those. Five stars! Do you think these would freeze ok? Sounds like you may not have had a chance to try freezing them, lol. Just thought I could make a double batch and freeze some for another day.

Now I feel like eating crepes. Did you ever have them with sugar and fresh lemon juice squeezed on then while in France. Or chocolat sauce and whipped cream, or caramel. This recipe is awesome! I had to make crepes as a French assignment and they came out buttery and thin and just a little crispy on the edges, plus they were so yummy!

I love crepes! My Dad always made the crepes when we were growing up so my Mom could make sausage crepes for dinner.

Sausage and cream cheese rolled in crepes with a butter and sour cream glaze over the top. I think I need to make crepes again soon. I like the simple buttery kind, but our own years in France have made us Nutella-lovers as well. Thank goodness for the Costco size and price, since the grocery store price is outrageous.