If you are going to go through the time, effort and mess it takes to make crepes, go ahead and make extra ones that you can refrigerate or freeze for later use. Then when you have a craving for a crepe, simply reheat it and add your choice of toppings or fillings. Crepes stay fresh for about three days in the refrigerator or two months in the freezer. Thaw frozen crepes before reheating so they separate without tearing. Reheat the crepes on the stove-top, in the microwave or in the oven.
Preheat a non-stick skillet on the stove over medium heat.
Brush the skillet lightly with butter or spray lightly with non-stick cooking spray.
Place the crepe in the skillet. Heat the crepe for 30 to 60 seconds on the first side.
Flip the crepe with a spatula and heat it for about 30 seconds on the other side, or until hot. Flip slowly and carefully to avoid tearing the thin crepe and to ensure that it lays flat in the pan without creasing.
Place a crepe on a microwave-safe plate and place the plate in the microwave.
Microwave the crepe on the high setting for about 20 seconds.
Flip the crepe over and microwave for another 10 seconds. If the crepe isn't hot throughout, microwave it in 10-second intervals until hot.
Heat the oven to 375 degrees Fahrenheit. Grease a baking sheet lightly with butter or spray a light coating of non-stick cooking spray.
Place a stack of crepes into the center of the baking sheet. Cover the baking sheet with aluminum foil, wrapping the edges of the foil under the rim.
Place the baking sheet on the center rack of the oven and bake for about six minutes.
Remove the foil from the baking sheet and check the center crepes to ensure that they are heated through. If the center crepes are not hot, split the stack in half. Flip the bottom half over so the center crepes face down. Flip over the top half so the center crepes face up. Bake for four to six additional minutes or until all crepes are hot.