Crepes are that “how is this so fancy?” breakfast that’s secretly low-effort once you get the rhythm. And when you meal-prep a big batch, you’re basically gifting Future You a stack of soft, buttery wrappers for sweet breakfasts, savory lunches, and last-minute dinners.
This meal-prep crepes recipe is built for batching: quick blender batter, consistent pan method, and storage tips so they don’t turn into a sad, sticky mess. Let’s make you a crepe person.
Why You’ll Love This
You’ll get thin, flexible crepes that reheat like a dream, plus a simple system for stacking, storing, and freezing so you can grab-and-go all week (or all month) without sacrificing texture.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 2 tablespoons granulated sugar (optional, but nice for sweet crepes)
- 1/4 teaspoon fine salt
- 4 large eggs
- 1 3/4 cups (420ml) milk (any kind)
- 1/2 cup (120ml) water
- 3 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional)
How to Make It
- Make the batter: Add flour, sugar (if using), salt, eggs, milk, water, melted butter, and vanilla (if using) to a blender. Blend 20–30 seconds until smooth.
- Rest the batter: Pour into a bowl or measuring pitcher, cover, and rest for 20–30 minutes (or up to overnight in the fridge). This helps the crepes cook up tender and less prone to tearing.
- Heat the pan: Warm a nonstick skillet or crepe pan (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s coated but not greasy.
- Cook the first crepe (the tester one): Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread it thin. Cook 45–60 seconds until the edges look dry and the bottom is lightly golden.
- Flip: Slide a thin spatula under the crepe and flip. Cook 15–30 seconds more, just to set and lightly color the second side.
- Stack and cool: Move the crepe to a plate. Repeat with remaining batter, buttering the pan as needed, stacking crepes as you go. Let the stack cool completely before storing.
- Meal-prep pack: Once cool, portion into stacks (like 4–6 crepes per stack) so you can thaw only what you need.
- Use now or store: Fill immediately, refrigerate for the week, or freeze for later (details below).
Tips for the Best Results
- Resting matters: Even 20 minutes helps the flour hydrate for smoother, more flexible crepes.
- Blend, then check thickness: The batter should pour like heavy cream. Too thick? Add 1–2 tablespoons water. Too thin? Blend in 1–2 tablespoons flour.
- Control heat: Medium is your friend. If the crepes brown too fast, lower the heat; if they’re pale and rubbery, bump it up slightly.
- Measure your pour: A 1/4-cup measure keeps crepes consistent for meal prep and easy filling.
- Wipe the butter: A thin film prevents sticking without frying the crepe edges.
- Cool before storing: Warm crepes trap steam and can get gummy in a container.
- Keep them flexible: Don’t overcook the second side; it only needs a quick kiss of heat.
Variations
- Savory crepes: Skip sugar and vanilla. Add 1 teaspoon Dijon mustard to the batter (sounds weird, tastes amazing) or a pinch of black pepper.
- Whole wheat swap: Replace up to 1/2 cup flour with whole wheat flour for a slightly nutty vibe (add an extra tablespoon of milk if needed).
- Protein boost: Blend in 1–2 tablespoons unflavored protein powder. If batter thickens, add a splash of water.
- Chocolate crepes: Add 2 tablespoons cocoa powder and an extra tablespoon sugar. Great with bananas or peanut butter.
- Citrus crepes: Add 1 teaspoon lemon or orange zest for bright, bakery energy.
- Filling ideas for meal prep: Greek yogurt + berries, nut butter + sliced banana, ham + cheese + arugula, scrambled eggs + salsa, sautéed mushrooms + Swiss.
Storage & Reheating
Refrigerate cooled crepes in an airtight container (or zip-top bag) with parchment between stacks for up to 4 days. Freeze in portioned stacks with parchment between each crepe, then seal in a freezer bag for up to 2 months. Reheat by microwaving a single crepe 10–15 seconds (covered with a damp paper towel), or warm a stack in a covered skillet over low heat for 1–2 minutes per side until pliable.
FAQ
How many crepes does this big-batch recipe make?
Usually 14–18 crepes, depending on pan size and how much batter you pour each time. For an 8-inch pan with a 1/4-cup pour, expect closer to 16.
Do I really need to rest the batter for meal-prep crepes?
It’s not mandatory, but it makes a noticeable difference: smoother texture, fewer bubbles, and crepes that fold without cracking after chilling. If you’re prepping for the week, resting is worth it.
What’s the best way to freeze crepes so they don’t stick together?
Stack them with parchment or wax paper between each crepe. Freeze the stack flat for 30–60 minutes, then transfer to a freezer bag and press out air. That parchment layer is the whole “freeze like a pro” secret.
Can I make the batter ahead of time instead of cooking everything at once?
Yes. Store batter in a covered pitcher or jar in the fridge for up to 24 hours. Give it a quick whisk or shake before cooking because it will separate a bit.
How do I keep crepes soft after reheating for meal prep?
Use gentle heat and a little moisture. In the microwave, cover with a damp paper towel. On the stove, warm in a covered skillet on low. High heat dries them out fast, especially if they were frozen.