Crepe is the French word for "pancake," and crepes are usually light and paper-thin. They can be made from plain or sweetened batters and are used in both sweet and savory creations.
Crepes can be made ahead, stacked with waxed paper between and refrigerated up to 48 hours. For longer storage, make 2 stacks of crepes, wrap tightly and freeze no longer than 3 months (make 2 stacks so they'll thaw more easily). When ready to serve, thaw frozen wrapped crepes at room temperature about 2 hours or in refrigerator 8 to 12 hours.
A special occasion is a good time to get out the chafing dish from the back of the cupboard--or borrow one--for tableside presentation. Make the crepes ahead, then begin with step 2.