The crepe batter needs to rest for at least an hour, so plan accordingly or make the batter and refrigerate it overnight. If you go that route, the crepes cook best when the batter is at room temperature, so let it sit out for at least 30 minutes before cooking them. Make It Your Own: These crepes work in any season. Swap out the plums for stone fruit in the summer or pears and cranberries in the winter. For a more decadent brunch, I've used mascarpone thinned with just a little Greek yogurt as a topping instead of the ricotta. Make Ahead: You can cook the crepes and store them in the refrigerator, stacked between pieces of waxed or parchment paper, for up to 3 days. You can also freeze them for up to 3 months by allowing the crepes to cool completely, wrapping them well in plastic wrap, and placing them in an airtight container. To reheat, place them in a glass baking dish or a pie plate covered with aluminum foil. Heat in a 250 degree F oven until just warmed through.
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