If you’ve ever wanted crepes on a random Tuesday without making a whole “thing” out of it, meal-prep crepes are your new best friend. This big-batch crepe recipe is designed to cook once, then store, stack, and freeze like a pro.
They’re thin, flexible, and basically a blank canvas for sweet or savory fillings. Make them now, thank yourself later.
Why You’ll Love This
This recipe makes a generous batch of tender, classic French-style crepes that hold up beautifully in the fridge or freezer—so breakfast, lunch wraps, and last-minute dessert are always one quick reheat away.
Ingredients
- 2 cups (240g) all-purpose flour
- 4 large eggs
- 2 1/2 cups (600ml) milk (dairy or unsweetened non-dairy)
- 1/2 cup (120ml) water
- 3 tablespoons melted butter (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, water, melted butter, sugar (if using), vanilla (if using), and salt. Blend 20–30 seconds until smooth. (No blender? Whisk in a bowl until fully smooth.)
- Rest the batter: Cover and let the batter rest for 20–30 minutes at room temp (or up to overnight in the fridge). This helps the flour hydrate and makes softer crepes.
- Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s glossy, not greasy.
- Cook the first crepe (tester round): Pour about 1/4 cup batter into the center of the pan, immediately swirling to spread into a thin circle. Cook 45–60 seconds until the edges look dry and the bottom is lightly golden.
- Flip and finish: Flip gently with a thin spatula and cook 20–30 seconds more. Slide onto a plate. Taste/inspect and adjust: if it tears, add 1–2 tablespoons water; if too thin/fragile, add 1–2 tablespoons flour and blend again.
- Repeat and stack: Cook remaining batter, buttering the pan lightly as needed. Stack crepes on a plate as you go; they won’t stick much once cooled slightly.
- Cool for storage: Let the stack cool to room temperature (important for avoiding condensation in storage).
- Portion for meal prep: Decide how you’ll use them (breakfasts, lunch wraps, desserts) and portion into small stacks for easy grab-and-go.
Tips for the Best Results
- Resting the batter is not optional if you want flexible, non-rubbery crepes. Even 20 minutes helps.
- Use medium heat. Too hot = crispy edges and a crepe that sets before it spreads thin.
- Measure your pour (especially at first). Most pans love 1/4 cup for an 8–10 inch skillet.
- If the first crepe is weird, you’re doing it right. The “first crepe tax” is real—use it to dial in heat and batter thickness.
- Keep crepes tender by using a light hand with butter. You want a thin film, not a shallow fry moment.
- For ultra-smooth batter without a blender, whisk wet ingredients first, then add flour gradually, then whisk in melted butter last.
- Stacking is fine, but cool before sealing to prevent sogginess from trapped steam.
Variations
- Savory crepes: Skip the sugar and vanilla. Add 1 teaspoon Dijon mustard to the batter for a subtle savory vibe.
- Whole wheat: Replace up to 1 cup of all-purpose flour with whole wheat flour (they’ll be slightly more hearty and less delicate).
- Chocolate crepes: Add 2 tablespoons cocoa powder and an extra 1–2 tablespoons sugar. If batter thickens, splash in more milk.
- Cinnamon-vanilla: Add 1/2 teaspoon cinnamon and keep the vanilla for cozy dessert crepes.
- Protein boost (without getting chalky): Add 1–2 tablespoons unflavored protein powder and an extra splash of milk. Don’t overdo it or they’ll lose that classic soft fold.
- Filling ideas for meal prep: Greek yogurt + berries, peanut butter + banana, ham + cheese, spinach + egg, smoked salmon + cream cheese + dill.
Storage & Reheating
Store crepes in the fridge for up to 4 days or freeze for up to 2 months. For easy separation, stack with small squares of parchment between crepes (especially for freezing). Reheat by warming in a dry skillet for 15–30 seconds per side, or microwave a stack covered with a damp paper towel in 15-second bursts until soft and warm.
FAQ
How do I store crepes so they don’t stick together?
Once they’re fully cooled, stack them with parchment or wax paper between each crepe (or at least between small bundles). If you’re refrigerating for a day or two, you can usually stack without paper, but for freezing, parchment is the “like a pro” move.
What’s the best way to freeze a big batch of crepes?
Make small stacks (4–6 crepes), place parchment between each one, then slide each stack into a freezer bag. Press out extra air, label with the date, and freeze flat. This keeps them from clumping and makes it easy to grab exactly what you need.
Can I make the batter ahead for meal prep?
Yes—batter can be made up to 24 hours ahead and stored covered in the fridge. Give it a good stir or quick blend before cooking, because it can separate slightly. If it thickened overnight, add 1–2 tablespoons water or milk to loosen.
Why are my crepes tearing or turning out rubbery?
Tearing usually means the batter is too thick or the crepes are undercooked before flipping. Add a splash of water/milk and cook a few seconds longer. Rubbery crepes often come from overmixing by hand (developing gluten) or cooking too hot—use medium heat and let the batter rest.
How do I reheat crepes without drying them out?
A dry skillet over medium-low heat is the best for keeping them soft and pliable—just 15–30 seconds per side. For microwave reheating, cover with a damp paper towel to add a little steam, and heat in short bursts so they don’t get tough.