These crepes are handy to have in the freezer for emergency dinners or dessert. I tend to freeze them in batches, which means they do stick together but separate perfectly once defrosted. If you want to use them one at a time, you will need to place freezer paper (or similar) between each crepe prior to freezing.
These crepes can also be pre-cooked and rewarmed if you prefer. I place the crepes in an oven proof dish and cover with foil, then rewarm in the oven on a low heat for 10 - 15 minutes.
* I have made these crepes with a couple of different brands of barley flour. Some flours absorb more liquid than others, so you will need to assess your batter and add more milk if necessary. If the mixture does not flow smoothly to cover the base of the pan, you may need to add additional milk.
Ensure the crepe is properly set before you attempt to flip it. If it is not, the lower gluten content of the barley flour will cause it to break as you try to turn it.