If your weekday breakfasts are giving “chaos,” a big-batch crepe moment is the calm. These meal-prep crepes are thin, tender, and flexible enough to go sweet or savory—plus they store and freeze like a pro so you can pull out exactly what you need.
No fancy equipment required, no complicated techniques. Just a simple batter, a nonstick pan, and a little stack-building energy.
Why You’ll Love This
You get a whole week (or month) of mix-and-match meals from one easy batch: breakfast crepes with fruit, lunch crepes with turkey and cheese, dessert crepes with chocolate—same base, different vibe, zero stress.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 2 tablespoons sugar (optional for sweet crepes)
- 1/4 teaspoon fine salt
- 3 large eggs
- 2 cups (480ml) milk (dairy or unsweetened non-dairy)
- 3 tablespoons melted butter (or neutral oil), plus more for the pan
- 1 teaspoon vanilla extract (optional)
- 1/3 cup water, as needed to thin the batter
How to Make It
- Make the batter: In a blender, add flour, sugar (if using), salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. (No blender? Whisk in a bowl until lump-free.)
- Rest the batter: Let it sit for 20–30 minutes at room temp (or cover and chill up to 24 hours). This relaxes the flour and helps the crepes cook up tender.
- Adjust consistency: The batter should pour like heavy cream. If it feels thick, whisk in water 1 tablespoon at a time until it loosens up.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter or oil the surface, then wipe with a paper towel so it’s thin and even.
- Cook the crepes: Pour about 1/4 cup batter into the center, immediately swirl the pan to spread into a thin circle. Cook 45–75 seconds until the edges look set and the bottom is lightly golden.
- Flip: Use a thin spatula to lift an edge, then flip. Cook the second side 20–40 seconds. Slide onto a plate.
- Repeat and stack: Continue with the remaining batter, lightly greasing the pan as needed. Stack crepes as you go; they won’t stick much, but you can separate with parchment if you want.
- Cool for meal prep: Let the stack cool completely before storing so you don’t trap steam (aka soggy crepe city).
Tips for the Best Results
- Rest time matters: Even 20 minutes makes the batter smoother and the texture more flexible for rolling.
- Keep the heat steady: Medium is the sweet spot. Too hot = crisp edges and tearing; too low = dry, pale crepes.
- Use a thin layer of fat: A greasy pan makes lacy, fried patches. Wipe the pan so it’s barely coated.
- First crepe is a tester: It’s normal. Adjust heat or batter thickness after the first one.
- Measure once, then eyeball: After you find your perfect pour amount (usually 1/4 cup), repeat it for uniform crepes.
- Make-ahead batter: Batter can chill overnight. Give it a quick whisk before cooking; add a splash of milk or water if it thickens.
- Stack smart: If you’re freezing, separate layers with parchment now—it saves time later.
Variations
- Savory crepes: Skip sugar and vanilla. Add 1/2 teaspoon garlic powder or dried herbs, or swap 1/4 cup flour for buckwheat flour for a more “café” feel.
- Protein-friendly: Replace up to 1/2 cup flour with protein powder you like (unflavored or vanilla). You may need extra water to thin.
- Dairy-free: Use oat milk or almond milk and swap butter for melted coconut oil or neutral oil.
- Chocolate crepes: Add 2 tablespoons cocoa powder and an extra 1–2 tablespoons sugar. Thin with a little extra milk.
- Cinnamon-sugar breakfast vibe: Add 1 teaspoon cinnamon and a pinch of nutmeg to the batter.
- Mini crepes for snack boxes: Use a smaller pan or less batter for kid-friendly, dippable rounds.
Storage & Reheating
Store cooled crepes stacked in an airtight container (or zip-top bag) with parchment between layers if you want easy grab-and-go. Refrigerate up to 4 days. For longer storage, freeze with parchment between each crepe, then seal in a freezer bag and freeze up to 2 months. Reheat refrigerated crepes in a dry skillet over medium-low for 15–30 seconds per side, or microwave 10–20 seconds covered with a damp paper towel. From frozen, thaw in the fridge overnight or warm in a covered skillet on low until flexible.
FAQ
How many crepes does this batch make?
In a standard 9–10 inch skillet, you’ll get about 12 to 16 crepes, depending on how much batter you pour and how thin you swirl them.
What’s the best way to freeze crepes so they don’t stick together?
Cool them completely, then stack with parchment (or wax paper) between each crepe. Slide the stack into a freezer bag, press out excess air, and freeze flat. This lets you peel off one crepe at a time without wrestling a frozen block.
Can I make the batter ahead for meal prep?
Yes—this is a great move. Mix the batter, cover, and refrigerate up to 24 hours. Before cooking, whisk or blend briefly and thin with a splash of milk or water if it thickened in the fridge.
Why are my crepes tearing or getting holes?
Usually it’s one of three things: the batter is too thick (add a little water), the pan is too hot (lower the heat), or you’re flipping too early (wait until the edges look dry and the bottom releases easily). A good nonstick pan also makes a big difference.
How do I reheat crepes for filling and rolling without drying them out?
For the softest results, warm them in a covered skillet on low heat for 20–30 seconds. If microwaving, stack 2–4 crepes, cover with a slightly damp paper towel, and heat in 10-second bursts until flexible.