how to store sugar wax

TRULY THE BEST CREPES I’VE EVER HAD

These crepes are hands down the best I’ve ever had—and trust me, I’ve been to France! Homemade is truly the way to go. This recipe is my absolute favorite! While crepes might remind you of pancakes because they’re flat and topped with goodies, that’s where the similarities end. They’re incredibly thin, but not crispy at all. Instead, they’re soft, flexible, and velvety, with a rich buttery flavor that will have you melting into your strawberries and cream. I’m going to show you exactly how to make these crepes step by step—so simple, you won’t believe it!

EQUIPMENT

  • 8-inch pan
  • Blender

INGREDIENTS

For the Crepes:

  • 2 cups whole milk (avoid using low-fat milk*)
  • 4 large eggs
  • 3 tablespoons sugar (adjust for savory crepes, see notes)
  • 1 tablespoon vanilla (skip for savory crepes, see notes)
  • 1 ½ cups flour (spooned and leveled)
  • ¾ teaspoon kosher salt
  • ¼ cup butter (melted for the batter)
  • ½ cup butter (for cooking the crepes)

For the Cream Cheese Filling:

  • 8 ounces cream cheese (1 block), softened
  • ½ cup powdered sugar
  • 2 tablespoons whole milk (adjust for consistency)
  • ½ teaspoon vanilla
  • ⅛ teaspoon kosher salt

For the Strawberry Filling:

  • 1 ½ pounds strawberries (sliced or quartered)
  • ¼ cup granulated sugar
  • 2 tablespoons strawberry jam

Other Filling Ideas:

  • Fresh lemon juice with powdered or granulated sugar
  • Nutella
  • Mixed berries
  • Cinnamon sugar
  • Whipped cream

INSTRUCTIONS

  • Prep the Strawberries: Wash, hull, and slice or quarter the strawberries to your desired size. Place them in a serving bowl, then top with ¼ cup granulated sugar and 2 tablespoons strawberry jam. Stir to combine and let sit for about 20 minutes to macerate. For an extra boost, try making this Fresh Strawberry Topping, which involves condensing the jam first.
  • Make the Cream Cheese Filling: In a large bowl or stand mixer, beat 8 ounces of softened cream cheese for 1 minute until smooth. Add ½ cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla, and ⅛ teaspoon salt. Beat until well combined and smooth, then transfer to a serving bowl.
  • Make the Crepe Batter: In a blender, combine 2 cups whole milk and 4 eggs. Add 3 tablespoons sugar and 1 tablespoon vanilla (omit vanilla for savory crepes). Add 1 ½ cups flour and ¾ teaspoon kosher salt (make sure to spoon and level the flour). Blend until smooth. Melt ¼ cup butter in a small bowl, and while the blender is running on low, pour in the melted butter. Scrape the edges and ensure everything is well combined.
  • Cook the Crepes: Place an 8-inch pan over medium heat, allowing it to heat for 60-90 seconds. Have your butter and batter nearby. When the pan is hot, add about 2 teaspoons of butter and swirl it around to coat the pan. Use a ¼ cup measuring cup to pour 3-4 tablespoons of batter into the center of the pan. Quickly swirl the pan to spread the batter in a thin, even layer. If any holes form, patch them with a tiny bit of batter.
  • Cook the crepe for about 60 seconds or until the top looks dry and matte, with the bottom just beginning to turn golden. Carefully lift the edge with a spatula or chopsticks, then flip the crepe. Cook for another 10-20 seconds, just enough to set the batter without crisping the edges. The crepe should be soft and flexible.
  • Remove the crepe to a plate and continue cooking the rest, adjusting the heat as needed. If you see baby bubbles popping up before you flip the crepe, your pan is too hot—turn it down. Keep stacking the crepes as you cook them.

SERVE

Serve the crepes immediately, filled with your choice of toppings.

  • Strawberry Cream Cheese Crepes: Add cream cheese filling and strawberries to the center, then roll or fold.
  • Strawberry Nutella Crepes: Spread Nutella, top with strawberries, and roll or fold.
  • Lemon Sugar Crepes: Sprinkle with sugar and squeeze fresh lemon juice on top. Fold or roll and add lemon zest if desired.
  • Mixed Berry Cream Cheese Crepes: Add cream cheese and mixed berries (raspberries, blueberries, blackberries), then roll or fold.
  • Cinnamon Sugar Crepes: Brush with melted butter, sprinkle with cinnamon sugar, and roll or fold. Top with whipped cream.

Storage:

  • Crepes: Stack cooked crepes on a large plate. Cover with plastic wrap and refrigerate for up to 3 days. No need to separate them with wax or parchment paper.
  • Batter: Store unused batter in a sealed container in the fridge for 2-3 days. Stir before using. If it thickens, add milk a tablespoon at a time to adjust the consistency.

Notes: Whole milk is essential for the crepes to hold together and not tear. Low-fat milk will result in more delicate crepes that are prone to tearing.

ORANGE COOKIES WITH SWEET ORANGE GLAZE

These tender, buttery orange cookies are made from scratch, infused with fresh orange zest and juice, and topped with a sweet orange glaze. Their nostalgic, old-fashioned flavor will transport you straight to your grandma’s kitchen!

INGREDIENTS

For the Cookies:

  • 2½ cups (300 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (198 g) granulated sugar
  • 2 tablespoons orange zest
  • 1 cup (227 g) unsalted butter
  • 2 tablespoons fresh orange juice
  • 1 egg

For the Sweet Orange Glaze:

  • 1½ cups (170 g) powdered sugar
  • 1 tablespoon orange zest
  • Fresh orange juice (to desired consistency)

INSTRUCTIONS

  • Preheat the Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  • Make the Cookies:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a small bowl, combine the sugar and orange zest. Rub the zest into the sugar with your fingers until it’s fully incorporated.
    • Using an electric mixer on medium speed, cream together the butter and the orange-zest sugar until light and fluffy, about 3 minutes.
    • Add the egg and fresh orange juice, mixing until combined. Scrape down the sides of the bowl as needed.
    • Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. If the dough feels too soft, refrigerate for up to 30 minutes.
  • Shape and Bake the Cookies:
    • Scoop the dough using a medium cookie scoop or about 2 tablespoons at a time. Roll into balls and place them 2 inches apart on the prepared baking sheets.
    • Bake for 10-12 minutes or until the edges are lightly browned, and the centers are still pale.
    • Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
  • Make the Sweet Orange Glaze:
    • In a bowl, whisk together the powdered sugar, orange zest, and enough orange juice to achieve your preferred glaze consistency. For thicker glaze, use less juice; for thinner, add more.
  • Glaze the Cookies:
    • Spread the glaze over the cooled cookies and let them set at room temperature for at least 30 minutes.
  • Store:
    • Store the cookies in an airtight container at room temperature, separated by wax paper to prevent sticking.

NOTES

  • For a different flavor twist, you can substitute the orange zest and juice with lemon, lime, or even grapefruit.
  • If you love the combination of orange and chocolate, add 1 cup of mini chocolate chips to the dough.
  • Make-Ahead (Refrigerate Dough): Refrigerate dough, covered, for up to 2 days. Let sit at room temperature for 20 minutes before scooping.
  • Make-Ahead (Freeze Dough): Scoop dough into balls and freeze on baking sheets until solid. Then transfer to a zip-top bag and store in the freezer for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
  • Make-Ahead (Freeze Baked Cookies): Freeze fully baked, cooled, and iced cookies (ensure the icing has fully set) by placing them on a baking sheet, freezing until solid, and transferring to an airtight container for up to 3 months.

Nutrition (per cookie):

  • Calories: 180 kcal
  • Carbohydrates: 26g
  • Protein: 1g
  • Fat: 7g
    • Saturated Fat: 4g
  • Cholesterol: 27mg
  • Sodium: 28mg
  • Potassium: 38mg
  • Sugar: 15g
  • Vitamin A: 250 IU
  • Vitamin C: 1.7mg
  • Calcium: 13mg
  • Iron: 0.6mg