If you love crepes but hate the “stand at the stove forever” part, this meal-prep crepes recipe is your new best move. We’re making a big batch in one go, then stacking, storing, and freezing them so future-you can have crepes on a random Tuesday like it’s totally normal.
These are classic, thin, flexible crepes that work for sweet or savory fillings. Make them once, and you’ve basically meal-prepped breakfast, dessert, and snack time for the week.
Why You’ll Love This
These crepes are fast to mix, easy to cook in a rhythm, and they store like a dream—so you can pull out exactly what you need, warm them up in minutes, and fill them with whatever you’re craving.
Ingredients
- 2 cups (480 ml) milk (dairy or unsweetened oat milk both work well)
- 4 large eggs
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar (optional, but nice for sweet crepes)
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon fine salt
- 1 1/2 cups (190 g) all-purpose flour
How to Make It
- Blend the batter. Add milk, eggs, melted butter, sugar (if using), vanilla (if using), and salt to a blender. Add flour last. Blend 20–30 seconds, scraping once if needed, until smooth.
- Rest the batter. Let the batter rest 15–30 minutes at room temp (or cover and refrigerate up to 24 hours). This helps the flour hydrate so the crepes cook up more tender and less prone to tearing.
- Heat the pan. Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the surface (a thin sheen, not puddles).
- Cook the first crepe (the tester). Pour about 1/4 cup batter into the pan, then immediately swirl to coat in a thin layer. Cook 45–75 seconds until the edges look set and the bottom is lightly golden.
- Flip and finish. Loosen with a thin spatula, flip, and cook 15–30 seconds more. Slide onto a plate. Adjust heat if needed (too dark = lower heat; pale and slow = slightly higher).
- Repeat and stack. Continue cooking, buttering lightly every 2–3 crepes (or as needed). Stack crepes on the plate as you go; they won’t stick much while warm.
- Cool for meal prep. Let the stack cool to room temp before storing so you don’t trap steam (aka soggy crepes).
- Portion for later. Divide into meal-prep stacks (like 4–6 crepes per bundle) so you can grab-and-go without thawing the whole batch.
Tips for the Best Results
- Use a blender if you can. It makes the batter smooth fast and avoids flour pockets.
- Resting isn’t optional if you want “pro” texture. Even 15 minutes helps flexibility and reduces tearing.
- Dial in the heat after crepe #1. The first one is your practice crepe. It’s tradition.
- Swirl quickly. Pour, then immediately tilt and rotate the pan so the batter spreads thin before it sets.
- Go thin with the butter. Too much fat in the pan can make lacy, fragile crepes.
- Stack to keep them soft. The trapped warmth lightly steams them and keeps edges from drying out.
- If the batter thickens in the fridge, whisk in 1–2 tablespoons milk to loosen it.
Variations
- Sweet-only batter: Add an extra 1 tablespoon sugar and a pinch of cinnamon. Great for berries, yogurt, or Nutella.
- Savory crepes: Skip sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter (sounds weird, tastes amazing) or a pinch of black pepper.
- Protein boost: Replace 1/4 cup flour with 1/4 cup unflavored protein powder (results vary by brand; add a splash more milk if needed).
- Whole-grain vibe: Swap 1/2 cup flour with whole wheat flour for a slightly nuttier crepe.
- Filling ideas for meal prep: Peanut butter + banana, ham + cheese, sautéed spinach + feta, lemon + sugar, or yogurt + jam.
Storage & Reheating
Store cooled crepes stacked with small pieces of parchment or wax paper between every 2–4 crepes, then seal in an airtight container or zip-top bag. Refrigerate up to 4 days or freeze up to 2 months. Reheat by warming a crepe in a dry skillet over medium for about 20–40 seconds per side, or microwave a small stack covered with a damp paper towel in 15–25 second bursts until pliable.
FAQ
How many crepes does this big-batch recipe make?
Usually 16–20 crepes if you’re using about 1/4 cup batter each in an 8-inch pan. If your pan is larger or you pour thinner, you may get more.
What’s the best way to keep crepes from sticking together in the fridge or freezer?
Use parchment (or wax paper) between crepes—at least every 2–4. If you’re freezing, I recommend paper between every single crepe so you can peel off one at a time without snapping them.
Can I freeze crepes in meal-prep portions?
Yes, and it’s the easiest way to make this feel effortless. Make bundles of 4–6 crepes, wrap each bundle tightly in plastic wrap, then place bundles in a freezer bag. Label with the date so you actually use them.
Do I need to thaw frozen crepes before reheating?
Not always. For a quick fix, microwave a frozen crepe (or two) under a damp paper towel for 20–40 seconds until flexible, then finish in a dry skillet for 10–20 seconds per side if you want a fresher, less “microwaved” texture.
Why are my crepes tearing or coming out rubbery?
Tearing usually means the pan isn’t hot enough, the crepe is being flipped too early, or the batter didn’t rest long enough. Rubbery crepes typically come from overcooking or heat that’s too low (they dry out before they brown). Aim for medium heat and pull them as soon as they’re set and lightly golden.