If you love crepes but hate “weekday cooking chaos,” this meal-prep crepes recipe is your new move. We’re making a big batch (without extra effort), stacking them like a pro, and setting you up with grab-and-go breakfasts, sweet snacks, and savory dinners all week.
These are classic French-style crepes: thin, flexible, and neutral enough to go cinnamon-sugar or ham-and-cheese. Bonus: they freeze beautifully, so Future You is about to be very grateful.
Why You’ll Love This
One easy batter, one pan, and you’ll get a stack of soft, bendy crepes that store well in the fridge or freezer—meaning you can mix once and eat for days (or weeks) with zero “what’s for breakfast?” stress.
Ingredients
- 2 cups (240g) all-purpose flour
- 4 large eggs
- 2 1/2 cups (600ml) milk (dairy or unsweetened non-dairy)
- 3 tablespoons melted butter (plus more for the pan) or neutral oil
- 2 tablespoons granulated sugar (optional, for lightly sweet crepes)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon fine salt
How to Make It
- Mix 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 hard in a bowl until lump-free.)
- Rest. Let the batter rest 20–30 minutes at room temp (or cover and refrigerate up to 24 hours). This relaxes the gluten and makes crepes more tender and easier to swirl.
- Preheat your pan. Heat a nonstick skillet or crepe pan (8–10 inches) over medium heat. Lightly butter it, then wipe with a paper towel so it’s coated but not greasy.
- Pour and swirl. Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread into a thin circle. If your pan is larger or smaller, adjust the amount as needed.
- Cook, then flip. Cook 45–75 seconds until the edges look dry and the bottom is lightly golden. Flip with a thin spatula (or your fingers if you’re brave and coordinated), then cook 15–30 seconds more.
- Stack to keep soft. Slide the crepe onto a plate and stack them as you go. Stacking traps a little steam, keeping everything flexible instead of brittle.
- Repeat and re-butter as needed. If the crepes start sticking, add a touch more butter and wipe again. Keep heat steady—too hot and they’ll crisp; too low and they’ll take forever.
- Cool before storing. Let the stack cool completely before wrapping or freezing so you don’t get condensation (aka soggy crepes).
Tips for the Best Results
- Use a blender for the smoothest batter. It’s the fastest route to zero lumps.
- Resting matters. Even 20 minutes makes the batter spread better and reduces tearing.
- Wipe the butter. A thin film prevents sticking without frying the crepes.
- Find your heat level. Medium is usually perfect. Your first crepe is the “tester,” and that’s normal.
- Measure the first few pours. Once you nail the amount (often 1/4 cup), you’ll crank through the batch quickly.
- Keep them tender. Don’t overcook; pull them as soon as they’re set and lightly golden.
- Batch workflow: Batter resting? Prep your storage setup (parchment squares, freezer bag labels, fillings).
Variations
- Whole wheat: Swap in 1 cup whole wheat flour + 1 cup all-purpose for a heartier crepe.
- Chocolate: Add 2 tablespoons cocoa powder and an extra 1–2 tablespoons sugar.
- Protein-boost: Blend in 1–2 scoops unflavored or vanilla protein powder and add a splash more milk if the batter thickens.
- Savory herb: Skip sugar/vanilla and whisk in 1 teaspoon dried herbs (or 1 tablespoon fresh chopped) plus black pepper.
- Dairy-free: Use oat/almond milk and swap melted butter for neutral oil or vegan butter.
- Citrus: Add 1 teaspoon lemon or orange zest for bright, dessert-y vibes.
Storage & Reheating
Once completely cool, stack crepes with small pieces of parchment or wax paper between every 3–4 crepes, then store airtight in the fridge or freezer. Reheat by warming briefly in a skillet over low heat, microwaving in short bursts, or letting frozen crepes thaw in the fridge overnight—aim for warm and flexible, not hot and crispy.
FAQ
How many crepes does this big-batch recipe make?
Usually 16–20 crepes using an 8–10 inch pan and about 1/4 cup batter each. Pan size and how thin you swirl will change the count, but you’ll get a solid stack either way.
What’s the best way to store crepes so they don’t stick together?
Cool them fully, then stack with parchment/wax paper between every few crepes (or between each one if you’re freezing long-term). Seal in an airtight container or zip-top bag to prevent drying out.
Can I freeze crepes, and how long do they last?
Yes—crepes freeze extremely well. Freeze flat in a stack (with parchment layers), then move to a freezer bag. They’re best within 2 months for top texture, but they’ll be safe longer if well sealed.
How do I reheat crepes for meal prep without making them rubbery?
For the softest results, thaw if frozen, then warm one at a time in a dry skillet over low heat for about 10–20 seconds per side. In the microwave, cover with a barely damp paper towel and heat in 10–15 second bursts until just warm.
My crepes are tearing or coming out thick—what should I fix?
If they’re tearing, your batter may be too thin, the pan may be under-greased, or you’re flipping too early—wait until the edges look dry and lift easily. If they’re thick, use less batter per crepe and swirl faster; if the batter is thick like pancake batter, blend in a little more milk (1–2 tablespoons at a time) until it pours easily.