iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Turkey Gumbo

Ingredients:
4 stalks celery, chopped, 3 small yellow onions, chopped, 1 large green bell pepper, seeded and chopped, 3/4 cup canola oil, 3 tablespoons olive oil, 1 1/3 cups all-purpose flour, 16 ounces andouille sausage, sliced into thin rounds, 1 small red bell pepper, seeded and chopped, 8 cloves garlic, minced, 8 to 10 cups chicken stock or low-sodium chicken broth, as needed, 2 tablespoons fresh thyme leaves, chopped, 1 1/2 teaspoons cayenne pepper, 1/4 cup hot sauce, preferably Crystal, 1/4 cup Worcestershire sauce, 2 teaspoons kosher salt, as needed, 1 1/4 teaspoons freshly ground black pepper, as needed, 4 cups pulled cooked turkey meat or rotisserie chicken, skin removed

Instructions:
In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup chopped green bell pepper. Process until smooth.
In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the liquid.
Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.
Turkey Croquettes

Ingredients:
2 to 2 1/2 cups bread crumbs, 1 large egg, 2 tablespoons water, 2 cups mashed potatoes, 2 cups stuffing, 2 cups chopped cooked turkey or rotisserie chicken, 4 to 6 tablespoons olive oil, as needed, Cranberry sauce, Warm turkey gravy, Equipment: 1 large rimmed baking sheet

Instructions:
In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
In a small bowl, beat together the egg and water.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
Serve hot with cranberry sauce and/or warm gravy.
Tarte Tatin

Ingredients:
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons cider vinegar
1 vanilla bean, split lengthwise
4 tablespoons (1/2 stick) unsalted butter, cut into bits
2 pounds apples, peeled, cored, and quartered
1 sheet frozen all-butter puff pastry (from a 14-ounce package), thawed
Choose a firm apple that stands up to baking without collapsing
such as Braeburn
Cortland
Golden Delicious
or a combination.

Instructions:
Preheat the oven to 425°F. In a heavy-bottom 10-inch ovenproof or cast-iron skillet, stir together the 3/4 cup sugar and the vinegar. Scrape the vanilla seeds into the skillet (save the vanilla bean for another use). Heat over medium heat, stirring until the sugar is thoroughly dissolved. Cook over medium heat, without stirring, for 5 minutes, or until the mixture is amber in color (like a brown paper bag). Remove from the heat. Add 2 tablespoons of the butter and swirl until the butter has melted. Let cool for 10 minutes.
Carefully arrange the apples over the sugar mixture in concentric circles, being careful not to touch the hot sugar mixture. Dot with the remaining 2 tablespoons butter.
Place the puff pastry over the apples and tuck the sides down around the apples. Sprinkle the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the pan juices are bubbling. Let cool in the pan for 10 minutes, then carefully invert onto a rimmed cake plate to serve.
Cinnamon Bun Bundt Cake

Ingredients:
1 envelope (1/4 ounce, 2 1/2 teaspoons) active dry yeast
1/4 cup plus 1 teaspoon granulated sugar
1/4 cup warm water (105° to 110°F)
6 tablespoons (3/4 stick) unsalted butter, at room temperature
4 large egg yolks
3/4 cup buttermilk
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour (spooned into cup and leveled off)
Vegetable oil for the bowl
Flour for the work surface
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the pan
2/3 cup plus 3 tablespoons packed light brown sugar
1 tablespoon ground cinnamon
1/8 teaspoon salt
When purchasing packages of yeast
be sure and check the "use by" date so you are working with yeast that is truly active. If you\re uncertain about the temperature of the water you\re using to activate it
use an instant-read thermometer to make sure you get to 105° to 110°F.

Instructions:
In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water. Let stand for 5 minutes, or until foamy.
Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth. Beat in the egg yolks, buttermilk, and salt until well combined.
Beat in the yeast mixture. But in 3 1/2 cups of the flour until combined. Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about I hour. (If you've got an 8-cup or larger clear measuring cup, use this as your bowl—this makes it really easy to see if the dough has doubled.)
Transfer the dough to a lightly floured work surface and roll to a 12 × 18-inch rectangle. Brush weigh 3 tablespoons of the melted butter. In a small bowl, combine the 2/3 cup brown sugar, the cinnamon, and salt and sprinkle over the dough. Starting at one short end, roll into a cylinder. Cut crosswise into 10 equal pieces.
Brush a 10- to 12-cup Bundt pan with melted butter and coat with the 3 tablespoons brown sugar. Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor. Cover with plastic wrap and let rise until light and puffed, about 45 minutes.
Preheat the oven to 350°F.
Bake for 35 minutes, or until the buns are golden brown and well risen. Remove from the oven and let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.
Pancake Cake with Maple Cream Frosting

Ingredients:
1 cup all-purpose flour (spooned into cup and leveled off)
1/3 cup rye or whole wheat flour
2 tablespoons cornmeal
1/4 cup granulated sugar
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs
2 large egg yolks
2 tablespoons unsalted butter, melted, plus more for the pan
3/4 teaspoon pure vanilla extract
11 ounces cream cheese, at room temperature
1/4 cup whole-milk Greek yogurt
5 tablespoons maple syrup, preferably Grade B
"3 tablespoons confectioners sugar
sifted"

Instructions:
In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.
Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour 1/2 cup of the batter into the pan and cook for 1 1/2 minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.
In a bowl, with and electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners' sugar until well combined.
Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.
Vietnamese "Banh Mi" Chicken Burger

Ingredients:
1 small cucumber, thinly sliced, 1 medium carrot, peeled and sliced into ribbons, 3 radishes, thinly sliced, 1 cup white vinegar, 2 1/2 teaspoon salt, divided, 1 teaspoon sugar, 6 ounces firm tofu, 1 egg, 1/4 cup scallions, chopped, 1/2 teaspoon black pepper, divided, 1 1/4 pounds ground chicken, 1 tablespoon olive oil, 2 teaspoons sesame oil, 1/2 pound shiitake mushrooms, 2 teaspoons soy sauce, 1 1/2 teaspoon apple cider vinegar, 1/4 teaspoon ground cumin, 1/8 teaspoon brown sugar, 1 cup bean sprouts, 1 bunch cilantro, chopped, 4 whole-wheat hamburger buns

Instructions:
In a glass bowl, combine cucumber, carrot and radishes. In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, 1 hour. Heat oven to 400°F. In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 30 seconds. In a bowl, fold tofu mixture into chicken; form into 4 patties. Grease a 12" x 12" baking sheet with olive oil. Bake burgers until internal temperature reaches 165°F, 20 minutes. In a medium skillet, heat sesame oil. Sauté shiitakes, 2 minutes. Add soy sauce, apple cider vinegar, cumin, brown sugar and remaining 1/4 teaspoon pepper; cook 2 minutes. Divide burgers, mushrooms, pickled salad, bean sprouts and cilantro among buns.
Avocado-Alfalfa Turkey Burger

Ingredients:
1/4 cup ketchup
1 1/2 tablespoons pomegranate molasses (available at Whole Foods)
1 Hass avocado
1 tablespoon fresh lime juice
1 pound ground turkey (97 percent lean)
Vegetable-oil cooking spray
4 slices Monterey Jack cheese
2 small vine-ripened tomatoes, sliced
4 ounces alfalfa sprouts
4 whole-wheat hamburger buns
toasted

Instructions:
In a bowl, combine ketchup and molasses; season with salt and pepper. In another bowl, crush avocado with juice; season with salt. Form turkey into four patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat until internal temperature reaches 165°F, 20 minutes. Top each with 1 cheese slice. Divide ketchup mixture, burgers, tomatoes, avocado mixture and alfalfa sprouts among buns.
BLT Bliss

Ingredients:
2 slices of whole-grain bread, 1 ounce turkey bacon, 2 lettuce leaves, 2 slices tomato, 1/4 sliced avocado, 1 tablespoon mayo, A medium apple

Instructions:
Start with 2 slices of whole-grain bread. Stuff with 1 ounce turkey bacon, 2 lettuce leaves, 2 slices tomato, 1/4 sliced avocado and 1 tablespoon mayo. Add a medium apple, and bam!—a nice, healthy 468-calorie lunch.
Yam Kai (Thai Eggs) with Leftover Grains

Ingredients:
1 1/2 tablespoons freshly squeezed lime juice (from 1/2 lime)
1 1/2 tablespoons fish sauce
1 1/2 teaspoons chile paste (sambal oelek), or to taste
1 cup (190 g) cooked barley, sorghum, quinoa, millet, or brown rice cooled
4 large eggs
1 tablespoon vegetable oil
4 shallots, thinly sliced
4 scallions, cut into 2-inch (5-cm) lengths, green and white parts separated
1 leftover cooked pork chop
meat removed from the bone and thinly sliced (optional)

Instructions:
In a medium bowl, stir together the lime juice, fish sauce, 1 teaspoon of the chile paste, and the cooked grain of your choice; set aside.
Put the eggs and the remaining 1/2 teaspoon of chile paste in a small bowl and beat with a fork to combine; set aside.
In a large heavy sauté pan, heat 1/2 tablespoon of the oil over medium-high heat. Add the shallots, the white sections of the scallions, and the pork, if using, and cook, stirring occasionally, until the shallots are very dark brown and shriveled, about 4 minutes. Add the scallion greens and the remaining 1/2 tablespoon of oil and cook for 1 minute. Pour in the egg mixture and cook without disturbing for 30 seconds, then turn and stir, breaking it up a little but keeping good-size pieces together, cooking until just set, about 45 seconds. Pour in the grain mixture and cook, turning with a spatula, until heated through, about 1 minute. Serve.
Corn Meal and Oat Waffle Mix

Ingredients:
4 cups coarse, whole-grain, yellow cornmeal
2 cups whole wheat flour
1 3/4 cups spelt flour
1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
3/4 cup sugar
1/4 cup baking powder
4 teaspoons salt
1 teaspoon ground cinnamon

Instructions:
Whisk all the ingredients in a large bowl, taking care that the baking powder is evenly distributed throughout. Spoon or pour the whole kit and caboodle into a large container and seal tightly. Store up to 3 months in a dark, cool pantry.
To make 3 waffles, scoop 1 cup plus 3 tablespoons of the mix into a bowl. Whisk in 1 large egg, 1/2 cup plus 1 tablespoon milk (whole, 2%, 1%, or even fat-free), 1/2 teaspoon vanilla extract, and 2 tablespoons nut oil (walnut, hazelnut, or pecan) or 2 1/2 tablespoons melted and cooled unsalted butter. Mix well and set aside for 10 minutes while the waffle iron heats. Then make the waffles in the iron according to the manufacturer's instructions.
Freekeh and Frisée

Ingredients:
6 ounces (170 g) French green beans, trimmed
1/4 cup (60 ml) Champagne vinegar or white wine vinegar
1 teaspoon Dijon-style mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons olive oil
6 sun-dried tomatoes
6 cups (240 g) pale yellow frisée or curly endive leaves, washed and spun dry
1/2 cup (40 g) fresh flat-leaf parsley leaves
1/2 cup (70 g) niçoise or Kalamata olives, pitted
2 cups (360 g) cooked freekeh, cooled
2 (4.5-ounce / 130-g) cans tuna in olive oil, drained
4 large eggs
hard-cooked
peeled
and quartered

Instructions:
In a large saucepan of boiling water, blanch the green beans until just tender and bright green, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and set aside in the refrigerator.
In a medium bowl, whisk together the vinegar, mustard, salt, and pepper, then whisk in the oil until emulsified. Cut the sun-dried tomatoes into 1/8-inch-wide (3-mm-wide) strips and add to the dressing; if the tomatoes were not packed in oil, set them aside to soften in the dressing for at least 15 minutes.
Spread the frisée and parsley on a large serving platter. Make piles of the olives, freekeh, tuna, eggs, and beans; with a slotted spoon, transfer the tomatoes from the dressing to a pile in the frisée and drizzle everything with the dressing. Serve immediately.
California Barley Bowl with Lemony Yogurt Sauce

Ingredients:
1 1/2 cups / 255 g cooked barley, still warm
1 cup / 55 g bean sprouts, any variety (I like mung bean sprouts)
1/3 cup / 60 g crumbled Cotija cheese or queso fresco
1/4 cup / 20 g sliced almonds, toasted
1/4 teaspoon kosher salt
1 small ripe avocado, peeled, pitted, and diced or sliced
Lemony Yogurt Sauce
Flaky salt
Freshly ground black pepper

Instructions:
In a small bowl, stir the barley, sprouts, cheese, almonds, and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonfuls of yogurt sauce. Sprinkle with flaky salt and pepper and serve.
Stir-Fried Buckwheat

Ingredients:
1 cup buckwheat groats
1 large egg, lightly beaten
2 cups reduced-sodium vegetable broth
2 tablespoons soy sauce (regular or reduced-sodium)
2 tablespoons unseasoned rice vinegar
1 teaspoon Asian chile paste or sambal
1 teaspoon sugar
2 tablespoons toasted sesame oil
6 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 large carrots, shredded through the large holes of a box grater
1 red bell pepper, seeded and chopped
1/2 pound green beans
cut into 1/2-inch pieces

Instructions:
1. Pour the buckwheat groats into a large bowl and mix in the egg until they are well coated, all the grains separated from one another.
2. Heat a large, dry saucepan over medium heat. Pour in the coated groats and stir over the heat for 2 minutes to set the egg. The groats should still be separate from each other.
3. Pour in the broth and increase the heat to high. Bring to a boil. Cover, reduce the heat to low, and simmer until the liquid has been absorbed and the groats are tender, about 15 minutes.
4. Spread the buckwheat on a large rimmed baking sheet and cool for 10 minutes to make sure the grains stay separate, rather than glomming onto each other.
5. Meanwhile, whisk the soy sauce, vinegar, chile paste, and sugar in a small bowl.
6. Heat a large wok over medium-high heat. Swirl in the oil, then add the scallions, garlic, and ginger. Stir-fry for 30 seconds.
7. Add the carrots, bell pepper, and green beans. Stir-fry until crisp-tender, about 2 minutes. Add all the buckwheat. Continue stir-frying for 1 minute. Pour in the soy sauce mixture and bring to a simmer, tossing and stirring for 1 more minute.
Kamut Salad with Carrots and Pomegranate

Ingredients:
1 cup water
1/2 cup Kamut berries, soaked overnight and drained
2 1/2 cups shredded carrots (about 3 medium)
1/4 cup plus 2 tablespoons golden raisins
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
1/4 cup toasted, chopped walnuts
1/4 cup pomegranate seeds
for garnish (optional)

Instructions:
1 To prepare the Kamut, bring the water and the Kamut berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the Kamut berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat and, if you have time, let it sit, covered, for 10 to 15 minutes. Drain any remaining liquid and transfer to a large serving bowl to cool.
2 Once the Kamut has cooled, make the salad. Add the carrots and golden raisins to the serving bowl. In a small bowl, whisk together the orange and lemon juices, honey, cinnamon, and salt until smooth. Gradually whisk in the olive oil in a thin stream.
3 To finish, pour the dressing over the salad and toss to combine. Taste and adjust for salt. Let sit at room temperature for 15 minutes to allow the flavors to come together. Toss again before serving; sprinkle with the walnuts and garnish with the pomegranate seeds.
Greens and Grains Scramble

Ingredients:
4 large eggs, beaten
1 tablespoon milk
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
2 cloves garlic, minced
1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)
1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
1 tablespoon chopped fresh chives
Freshly ground black pepper
Flaky salt
Crusty bread
toasted English muffins
or warm corn tortillas
for serving

Instructions:
In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
Buckwheat Crepes with Honeyed Ricotta and Sautéed Plums

Ingredients:
1/2 cup / 65 g buckwheat flour
1/2 cup / 60 g unbleached all-purpose flour
1/2 teaspoon kosher salt
1 cup / 240 ml milk
3/4 cup / 180 ml buttermilk
2 tablespoons butter, melted, plus more for greasing the pan
2 large eggs
1 tablespoons coconut oil or butter
1/2 teaspoon pure vanilla extract
1 tablespoon honey
1 pound / 450 g Italian plums (6 to 7 plums), each sliced into 6 wedges
Honeyed Ricotta
Honey
for serving

Instructions:
To make the crepes: Whisk the flours, salt, milk, buttermilk, butter, and eggs together in a large bowl until very smooth. To save arm power, you can blend the ingredients in a blender instead. Let the batter sit for at least 1 hour at room temperature and up to 1 day in the refrigerator.
Rub a small dab of butter (1/2 tablespoon or so) onto the bottom of a 9- or 10-inch nonstick crepe pan or sauté pan over medium heat and wait until it melts completely. (Too much butter will make for a soggy crepe.) Pour 1/4 cup of the batter into the hot pan and tilt it in a circular motion to ensure the batter spreads out into an even layer. Cook over low heat until the edges start to pull away from the pan, about 2 minutes. Using a nonstick spatula, carefully flip and cook the other side until golden brown, about 1 minute. Lay the crepe on a large plate and repeat until you've gone through all of the batter (it's okay to stack the crepes on the plate). If the crepe pan starts to get too dry, add another little dab of butter. I tend to cook these quickly while the plums are sautéing and assemble them right then, but if you're chatting with friends and taking your time, keep the finished, unfilled crepes warm in a 200°F oven until ready to assemble.
To sauté the plums: In a medium saucepan over medium heat, melt the coconut oil. Add the vanilla and honey, swirl the pan so they combine with the coconut oil, and then add the plums. Sauté until juicy and warm, 2 to 3 minutes.
To assemble: For each crepe, gently fold the crepe in fourths (fold in half, then in half again) and dollop 1 to 2 tablespoons of the Honeyed Ricotta and a few sautéed plums on top. Finish with a generous drizzle of honey.
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°F oven until just warmed through.