Crepes are one of those “looks fancy, actually easy” foods—and they’re basically made for meal prep. When you can pull a stack of soft, thin crepes from the fridge or freezer, breakfast, lunch, and dessert suddenly feel very put-together with almost zero effort.
This meal-prep crepes recipe makes a big batch, stores like a dream, and reheats fast. Stock your kitchen like a pro: crepes on deck, fillings on standby, and you’re always five minutes away from something delicious.
Why You’ll Love This
These crepes are tender, flexible (so they don’t crack when you roll them), and neutral enough to go sweet or savory—aka perfect for mix-and-match meal prep all week long.
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 2 1/2 cups milk (dairy or unsweetened non-dairy)
- 3 tablespoons melted butter (or neutral oil), plus more for the pan
- 2 tablespoons sugar (optional, but great for sweet crepes)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon fine salt
How to Make It
- Make the batter: In a blender, combine flour, eggs, milk, melted butter, sugar (if using), vanilla (if using), and salt. Blend 20–30 seconds until smooth. (No blender? Whisk in a bowl until very smooth.)
- Rest the batter: Let it sit for 20–30 minutes at room temp, or cover and refrigerate up to 24 hours. This helps the flour hydrate so the crepes cook up softer.
- Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the surface, then wipe with a paper towel so it’s just a thin sheen.
- Pour and swirl: Pour about 1/4 cup batter into the center of the pan (adjust based on pan size), then immediately swirl to coat in a thin layer.
- Cook: Cook 45–75 seconds until the top looks mostly set and edges lift slightly. Flip and cook the second side 20–40 seconds.
- Stack and cool: Slide onto a plate and stack. Repeat with remaining batter, lightly buttering the pan every few crepes. Let the stack cool to room temperature before storing.
- Meal-prep portioning: If you want grab-and-go stacks, count out 2–3 crepes per serving and separate with parchment squares.
- Store or freeze: Transfer to an airtight container or freezer bag (with parchment between crepes) for easy peeling later.
Tips for the Best Results
- Blend for smoothness: A blender makes a lump-free batter fast. If whisking, sift the flour first and whisk aggressively.
- Rest = better texture: Even 20 minutes helps. Overnight is great for meal prep.
- Control the heat: Medium is the sweet spot. Too hot and they’ll brown fast and turn brittle.
- Use a measuring cup for consistency: Same amount of batter each time = same size crepes that stack neatly.
- Keep them thin: Crepes should be delicate, not pancake-thick. If batter feels thick, add 1–2 tablespoons milk at a time.
- Don’t over-butter the pan: Too much fat can create lacy holes and uneven browning. Wipe to a thin coating.
- Cool before sealing: Warm crepes trapped in a container = condensation = soggy edges.
Variations
- Savory crepes: Skip the sugar and vanilla. Add 1 tablespoon chopped herbs (dill, chives, parsley) to the batter.
- Chocolate crepes: Add 3 tablespoons cocoa powder and an extra 1–2 tablespoons sugar.
- Whole wheat swap: Replace up to 1 cup of flour with whole wheat flour (add a splash more milk if needed).
- High-protein vibe: Use half milk and half plain Greek yogurt thinned with water, or add 1 scoop unflavored protein powder and an extra splash of milk (blend well).
- Gluten-free: Use a 1:1 gluten-free baking blend. Let the batter rest at least 30 minutes for best texture.
- Sweet-citrus: Add 1 teaspoon orange or lemon zest and skip the vanilla for a fresh, bright flavor.
Storage & Reheating
Store crepes stacked with parchment between them in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat by warming a crepe in a dry skillet over medium-low for 15–30 seconds per side, or microwave for 10–20 seconds (cover with a damp paper towel so they stay soft).
FAQ
How many crepes does this big-batch recipe make?
You’ll typically get about 14–18 crepes using a 10-inch skillet, depending on how much batter you pour and how thin you swirl. For perfectly consistent meal prep, use a 1/4-cup measure and keep the pan size the same.
What’s the best way to keep crepes from sticking together in storage?
Place a small square of parchment or wax paper between each crepe (or at least every 2–3 crepes). This makes them easy to peel apart straight from the fridge or freezer without tearing.
Can I freeze crepes as a stack, or should I freeze them flat?
You can freeze them stacked, as long as you use parchment between each crepe and press out excess air in a freezer bag. If you have space, freezing the first few flat on a sheet pan for 30 minutes helps them stay extra neat—but it’s not required.
My crepes tear when I flip them. What went wrong?
Usually it’s one of three things: the pan isn’t hot enough (so the crepe doesn’t set), the crepe is too thin in spots (swirl quickly and evenly), or you’re flipping too early. Wait until the edges look dry and lift easily, then flip with a thin spatula.
How do I meal-prep crepes so they don’t get soggy once filled?
Keep wet fillings separate until you’re ready to eat. For example, store berries, syrup, sautéed mushrooms, or saucy chicken in their own containers. If you’re packing filled crepes ahead, add a “barrier” layer like nut butter, cream cheese, or a slice of ham/cheese to protect the crepe from moisture.