Meal-Prep Crepes Recipe: Make a Big Batch + Store/Freeze Like a Pro

If you love a breakfast that feels a little fancy but fits real life, meal-prep crepes are your new bestie. You’ll mix one simple batter, cook a stack, and set yourself up for sweet or savory meals all week.

These crepes are thin, flexible, and designed for batching: they stack without sticking, reheat without turning rubbery, and freeze like a dream.

Why You’ll Love This

One quick batch gives you mix-and-match options for days—think berries and yogurt one morning, ham and cheese the next—plus they store neatly, reheat fast, and make you feel absurdly put-together for minimal effort.

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
2 cups (480ml) milk (any kind)
1/2 cup (120ml) water
3 tablespoons melted butter or neutral oil, plus more for the pan
1 teaspoon vanilla extract (optional)

How to Make It

Make the batter: In a blender (or a large bowl), combine flour, sugar, salt, eggs, milk, water, melted butter (or oil), and vanilla (if using). Blend or whisk until smooth.
Rest the batter: Cover and let it rest for 20–30 minutes (or up to overnight in the fridge). This helps the flour hydrate and makes tender crepes.
Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter/oil the surface and wipe with a paper towel so it’s coated but not greasy.
Cook the first crepe: Pour about 1/4 cup batter into the pan, immediately swirling to coat in a thin layer. Cook 45–75 seconds until the edges look set and lightly golden.
Flip: Slide a thin spatula under the crepe and flip. Cook the second side 20–40 seconds, just until set and lightly spotted.
Stack and repeat: Transfer to a plate and stack crepes as you go. Add a tiny swipe of butter/oil to the pan only when needed.
Cool for meal prep: Let the full stack cool to room temp before storing so you don’t trap steam (aka soggy crepe drama).
Portion (optional): Divide into smaller stacks (4–6 crepes per bundle) for grab-and-go breakfasts and easy freezing.

Tips for the Best Results

Resting matters: Even 20 minutes improves texture and reduces tearing. Overnight is perfect for meal prep.
Use medium heat: Too hot = crisp, lacy, and fragile. Medium keeps them flexible for rolling/folding.
Fix thick batter: If it pours like heavy cream, you’re good. If it’s thicker, whisk in 1–2 tablespoons water at a time.
Swirl fast: Pour, then immediately rotate the pan so the batter spreads before it sets.
First crepe is a tester: Adjust heat and batter amount after the first one. That “ugly first crepe” is tradition.
Stacking is fine: Crepes don’t usually stick to each other; they’re meant to be stacked for batching.
Keep edges soft: Don’t overcook the second side—just a quick set keeps them pliable for stuffing.

Variations

More savory: Skip sugar and vanilla. Add 1–2 teaspoons dried herbs (like Italian seasoning) or a pinch of black pepper.
Chocolate crepes: Add 2 tablespoons cocoa powder and an extra 1–2 tablespoons sugar; add a splash more milk if needed.
Whole wheat swap: Replace up to half the flour with whole wheat flour for a heartier crepe.
Protein boost: Use milk plus 1/2 cup Greek yogurt (thinned with water) for extra protein and a slightly tangy vibe.
Gluten-free: Use a 1:1 gluten-free baking flour blend. Let the batter rest 30 minutes so it hydrates well.
Dessert-ready: Add orange zest or a tiny pinch of cinnamon for a bakery feel.

Storage & Reheating

Store cooled crepes stacked in an airtight container (or zip-top bag) in the fridge for up to 4 days. For longer storage, freeze in small stacks with parchment between, then thaw overnight in the fridge. Reheat briefly in a dry skillet over medium-low or in the microwave in short bursts until just warm and flexible.

FAQ

How many crepes does this big-batch recipe make?

Usually 14–18 crepes, depending on pan size and how much batter you use per crepe. An 8-inch pan yields more; a 10-inch pan yields fewer but larger crepes.

Do I need parchment paper between crepes for storing?

For the fridge, usually no—crepes typically don’t stick when stacked. For the freezer, yes: add parchment (or wax paper) between crepes, or at least between small bundles, so you can peel off exactly what you need without thawing the whole stack.

What’s the best way to freeze crepes like a pro?

Cool completely, stack 4–6 crepes with parchment between each, then place the bundle in a freezer bag. Press out extra air, label with the date, and freeze flat. They keep best for about 2 months.

How do I reheat crepes without drying them out?

For the best texture, warm them in a dry skillet over medium-low for about 15–30 seconds per side. If you’re microwaving, cover with a slightly damp paper towel and heat in 10–15 second bursts until flexible—don’t blast them or they can turn chewy.

Can I make the batter ahead for meal prep instead of cooking right away?

Yes—batter can be made up to 24 hours ahead and stored covered in the fridge. Give it a quick whisk before cooking (the flour settles), and add a tablespoon or two of water if it thickened overnight.