Whether for Candlemas or an impromptu snack, we often tend to have our eyes bigger than our stomachs. Problem: if poorly stored, pancakes can quickly dry out, harden or even stick together. To prolong the pleasure without risking food poisoning, a few simple rules are necessary.
Refrigerator or room temperature: which is better?
If you plan to enjoy them during the day, storage in the open air is possible for a maximum of 24 hours, provided you place them in an airtight box or cover them carefully with cling film. However, caution is required.
According to Pauline Pied, dietician, refrigeration remains the safest solution. “When I make crepes, I keep them in the fridge for 2 or 3 days. And why in the fridge? Quite simply because there are eggs. Even if the preparation is cooked, the room temperature is not necessarily ideal.
In addition, in addition to the health aspect, the cold preserves the texture. “Normally, cooking pancake batter reduces the risk of salmonellosis, however, pancakes at room temperature will dry out and rot more quickly than in the fridge.” Another good reason, therefore, to put the excess in the refrigerator.
But be careful: you must not leave them like this. To keep them soft, place a sheet of baking paper between each pancake and wrap everything tightly.
Freezing: the solution for large quantities
Have you thought too big? Don’t panic, the pancake tolerates extreme cold very well. This is the ideal option for preparing your breakfasts in advance.
- The method: Stack them, separating each unit with baking paper to prevent them from forming a compact block;
- The container: Slide them into a tightly closed freezer bag;
- Duration: As Pauline Pied points out, you should not forget them at the bottom of the freezer. “Like any homemade product, it can be frozen for up to 2 months.
So remember to note the freezing date on the bag to avoid waste and guarantee optimal freshness.
Reheating: how to get the “out of the pan” effect?
A crepe kept cool tends to firm up. To restore its original flexibility, the reheating method is crucial.
- In the microwave: To avoid the “rubber” effect, place a slightly damp piece of absorbent paper on the crepe before heating for a few seconds. This will create a slight steam which will rehydrate the dough;
- In the pan: A quick change over low heat is enough. If your pancakes come out of the freezer, you can reheat them directly without first defrosting.
What about raw dough? If you haven’t cooked everything yet, know that the pancake batter will keep for 24 to 48 hours maximum in the refrigerator. Remember to film it well upon contact to prevent a crust from forming on the surface.