If you love the idea of crepes but hate the idea of making them every single time, this one’s for you. These meal-prep crepes are thin, flexible, and “stack-and-go” friendly—aka perfect for quick breakfasts, snacky lunches, and last-minute dessert situations.
We’re making a big batch, then storing and freezing them the smart way so you can grab a crepe whenever the craving hits. Sweet, savory, plain, filled—future you gets options.
Why You’ll Love This
This recipe makes a generous stack of crepes that stay soft (not rubbery), reheat fast, and freeze beautifully, so you can meal-prep once and mix-and-match fillings all week long.
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 (or neutral oil), plus more for the pan
- 2 tablespoons sugar (optional, but great for 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 no lumps remain.)
- Rest it. Let the batter rest for 20–30 minutes at room temp, or cover and refrigerate up to overnight. This relaxes the gluten and helps you get tender, flexible crepes.
- Preheat your pan. Heat a nonstick skillet or crepe pan over medium heat. Lightly butter or oil the surface, then wipe with a paper towel so it’s coated but not greasy.
- Pour and swirl. Pour about 1/4 cup batter into the pan (adjust based on pan size). Immediately swirl the pan to spread into a thin, even layer.
- Cook the first side. Cook 45–75 seconds, until the edges look dry and lift slightly and the bottom is lightly golden.
- Flip. Slide a thin spatula under the crepe (or use your fingers carefully at the edge), flip, and cook 20–40 seconds on the second side.
- Stack to keep soft. Transfer to a plate and stack the crepes as you go. The steam keeps them pliable and prevents drying.
- Repeat and adjust heat. Continue with remaining batter, re-greasing the pan lightly as needed. If crepes brown too fast, lower the heat; if they take forever to set, bump it up slightly.
Tips for the Best Results
- Rest the batter. Even 20 minutes makes a difference in texture and reduces tearing.
- Use medium heat. High heat gives you patchy browning and crispy edges (not the vibe for meal prep).
- Wipe, don’t grease. Too much butter in the pan can fry the crepe and make it brittle.
- Blend for zero lumps. A blender gives the smoothest batter and most consistent crepes.
- Dial in your pour. Start with 1/4 cup, then adjust. You want thin coverage without holes.
- Cool before storing. Let the stack cool to room temp so you don’t trap moisture and make them soggy.
Variations
- Savory crepes: Skip the sugar and vanilla. Add 1–2 teaspoons Dijon mustard to the batter for a subtle savory edge, or add chopped herbs (parsley/chives).
- Whole wheat: Swap 1/2 cup flour for whole wheat flour. Add an extra splash of milk if the batter thickens.
- Chocolate: Replace 2 tablespoons flour with unsweetened cocoa powder and keep the sugar in.
- Protein boost: Add 1–2 tablespoons collagen peptides or your favorite unflavored protein powder (start small; too much can make crepes dry).
- Cinnamon-vanilla: Add 1/2 teaspoon cinnamon and use vanilla for cozy sweet crepes that basically beg for berries.
Storage & Reheating
Store cooled crepes stacked with small squares of parchment or wax paper between them in an airtight container in the fridge for up to 4 days. For longer storage, freeze the parchment-separated stack in a freezer bag for up to 2 months. Reheat in a dry nonstick skillet for 15–30 seconds per side, or microwave a single crepe for 10–15 seconds until just warm and flexible.
FAQ
How many crepes does this batch make?
It depends on your pan size and how much batter you pour, but expect about 12–16 crepes using a 10-inch skillet and roughly 1/4 cup batter each.
What’s the best way to freeze crepes so they don’t stick together?
Let them cool completely, then stack with parchment (or wax paper) between each crepe. Slide the stack into a freezer bag, press out extra air, and freeze flat. You can peel off one crepe at a time without a wrestling match.
Can I make the batter ahead for meal prep too?
Yes—batter can be made and refrigerated for up to 24 hours. Give it a quick blend or whisk before cooking since the flour can settle. If it thickens, add 1–3 tablespoons milk to loosen it.
Why are my crepes tearing or coming out thick?
Tearing usually means they’re too thin in spots (not swirled evenly) or flipped too early. Let the first side set until the edges lift. Thick crepes usually mean the batter is too thick or you’re pouring too much—thin with a splash of milk and reduce the pour amount.
What are the best meal-prep fillings that won’t make crepes soggy?
Keep wet ingredients separate until serving. Great options: peanut butter or almond butter + banana; cream cheese + berries; ham + cheese; scrambled eggs + cheddar; shredded chicken + pesto. If you’re packing for later, spread a thin “barrier” like nut butter, cream cheese, or hummus first, then add juicier fillings.