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Chef’s Tips:
Crêpes can be made ahead of time. Store crepes between layers of waxed paper on a large plate. Cover with plastic wrap and refrigerate up to 2 days. Reheat crêpes in a hot, oiled skillet, turning to crisp both sides.
To take your crêpe on-the-go, cut filled crepe in half then wrap each half in waxed paper or foil.