Crepes are that “looks fancy, actually easy” breakfast that can flex sweet or savory. The only problem: making them one-at-a-time when you’re hungry is not the vibe.
This meal-prep crepes recipe is built for a big batch, plus the exact storage and freezing moves so you can pull out perfect, pliable crepes all week (or month) like a pro.
Why You’ll Love This
You get thin, tender crepes that stack, store, and reheat beautifully—meaning weekday breakfasts, lunch wraps, and last-minute desserts are basically handled with one quick prep session.
Ingredients
- 2 cups (240g) all-purpose flour
- 4 large eggs
- 2 1/2 cups (600ml) milk (dairy or unsweetened oat/almond)
- 3 tablespoons melted butter (or neutral oil), plus more for the pan
- 2 tablespoons sugar (optional for sweet crepes)
- 1 teaspoon vanilla extract (optional for sweet crepes)
- 1/2 teaspoon fine salt
- 1/2 cup water (or sparkling water for extra-lacy edges), as needed to thin
How to Make It
- Blend the batter. Add flour, eggs, milk, melted butter, sugar (if using), vanilla (if using), and salt to a blender. Blend 20–30 seconds until smooth. (No blender? Whisk in a bowl: whisk eggs + milk + butter first, then whisk in flour.)
- Rest for better texture. Let the batter rest 20–30 minutes at room temp, or cover and refrigerate up to 24 hours. This relaxes the gluten so your crepes stay tender and less “bouncy.”
- Adjust thickness. The batter should pour like heavy cream. If it looks thick, blend in water 1–2 tablespoons at a time until it flows easily.
- Preheat the pan. Heat a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so you have a thin, even film.
- Cook the first crepe (the tester). Pour about 1/4 cup batter into the center and immediately swirl the pan to coat in a thin layer. Cook 45–75 seconds until the edges lift and the bottom is lightly golden.
- Flip. Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds (it should get little golden spots, not deep brown).
- Stack and steam-soften. Transfer to a plate and stack crepes as you go. The trapped steam keeps them flexible and prevents drying.
- Repeat and portion. Continue with the remaining batter, buttering lightly as needed. Let the stack cool 10–15 minutes before storing so condensation doesn’t make them soggy.
Tips for the Best Results
- Use a blender for the smoothest batter. It’s the easiest way to avoid flour pockets and get thin crepes.
- Don’t over-butter the pan. Too much fat fries the crepe and causes lacy holes that tear when you meal-prep.
- Medium heat is the sweet spot. If your crepes brown too fast, lower the heat; if they take forever, bump it up slightly.
- Measure your pour. Start with 1/4 cup for a 10-inch pan; adjust based on thickness.
- Resting matters. Even 20 minutes improves texture and reduces tearing.
- Keep them thin. If crepes feel pancake-thick, add a splash more water and swirl faster.
- Cool before packing. Warm crepes + sealed container = condensation = rubbery edges.
Variations
- Savory meal-prep crepes: Skip sugar and vanilla. Add 1 teaspoon Dijon mustard to the batter for a subtle savory edge.
- Whole wheat: Swap 1/2 cup flour for whole wheat flour. Add an extra 2–4 tablespoons water if needed.
- Chocolate crepes: Replace 1/4 cup flour with 1/4 cup unsweetened cocoa powder and add 1 extra tablespoon sugar.
- Protein boost: Whisk in 1/2 cup Greek yogurt and add a splash more water to thin. (Best for sweet crepes.)
- Gluten-free: Use a 1:1 gluten-free flour blend. Let the batter rest 30 minutes so it hydrates fully.
Storage & Reheating
Store crepes stacked with small pieces of parchment between every 2–4 crepes in an airtight container in the fridge for up to 4 days, or freeze up to 2 months. Reheat by warming a crepe in a dry nonstick skillet 15–30 seconds per side, or microwave a small stack (covered) in 15-second bursts until just warm and flexible.
FAQ
How many crepes does this big-batch recipe make?
Usually 14–18 crepes using a 10-inch skillet, depending on how much batter you pour and how thin you swirl. For smaller pans, expect more.
What’s the best way to freeze crepes so they don’t stick together?
Let them cool completely, then stack with parchment paper between crepes (or between every 2–4 to save paper). Freeze the stack in a zip-top freezer bag with as much air removed as possible. They’ll peel apart cleanly when frozen this way.
Do I need to thaw frozen crepes before reheating?
Not necessarily. You can warm straight from frozen in a skillet over medium-low heat for about 45–60 seconds per side. If they’re sticking together, let the stack sit on the counter for 5–10 minutes, then separate.
Why are my crepes tearing when I flip them?
Common causes are batter that’s too thick, pan not hot enough, or flipping too early. Thin the batter with 1 tablespoon water at a time, preheat fully, and wait until the edges look dry and lift easily before flipping.
How do I keep meal-prep crepes soft for wraps and fillings?
Stack them as you cook (the steam helps), don’t overcook them, and reheat gently. For super-flexible crepes, warm them covered in the microwave for 15–30 seconds or in a skillet with a lid for a few seconds to trap a little steam.