Soufflé Crêpes
Notes: The first crêpes tend to be thicker and require slightly more batter to fill pan; as batter stands, it thins and spreads more readily. If making up to 3 days ahead, stack crêpes, wrap airtight, and chill; freeze to store longer. If you place a sheet of waxed paper on top of each crêpe as you stack them, the crêpes can be easily separated when cold. Otherwise, to avoid tearing, let the stack warm to room temperature or heat briefly in a microwave before separating.
This Story Originally Appeared On sunset.com