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

If you love the idea of crepes but not the idea of making them one-by-one every single time, this is your moment. This meal-prep crepes recipe is all about batching once, then coasting through breakfasts, snacks, and last-minute desserts all week.

You’ll make a simple batter, cook a big stack, then store or freeze them so they stay soft (not rubbery) and separate easily (no sad crepe clumps). Let’s get you set up like a pro.

Why You’ll Love This

These crepes are thin, tender, and flexible, which makes them perfect for meal prep: they fold without cracking, reheat fast, and go sweet or savory depending on your mood (and whatever’s left in your fridge).

Ingredients

1 1/2 cups (180g) all-purpose flour
2 tablespoons sugar (optional for sweet crepes)
1/4 teaspoon fine salt
3 large eggs
1 1/2 cups (360ml) milk (any kind)
1/2 cup (120ml) water
2 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, combine flour, sugar (if using), salt, eggs, milk, water, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. (No blender? Whisk hard in a bowl until lump-free.)
Rest it: Let batter rest 20–30 minutes at room temp (or cover and refrigerate up to 24 hours). This helps the flour hydrate so the crepes cook up more tender.
Heat the pan: Set a nonstick skillet (8–10 inches) or crepe pan over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s coated but not greasy.
Pour and swirl: Pour about 1/4 cup batter into the center, immediately swirl the pan to coat in a thin layer. If it looks thick, use a tiny bit less batter next time.
Cook the first side: Cook 45–75 seconds until the edges look set and lift easily. Use a thin spatula to loosen, then flip.
Cook the second side: Cook 20–40 seconds more, just until lightly golden. Slide onto a plate.
Repeat and stack: Keep cooking, lightly re-buttering the pan every 2–3 crepes. Stack crepes as you go; they won’t stick badly while warm.
Cool for meal prep: Let the stack cool completely before storing so you don’t trap steam (aka sog city).

Tips for the Best Results

Rest the batter: Even 20 minutes makes a noticeable difference in texture and reduces tearing.
Dial in the heat: Medium is the sweet spot. If they brown too fast, lower the heat; if they take forever, bump it up slightly.
Fix thick batter fast: If the batter doesn’t swirl easily, whisk in 1–2 tablespoons water at a time.
Use a measuring cup: Same amount of batter each time = consistent crepes (and easier meal prep math).
Wipe, don’t pour, the butter: Too much fat makes lacy, crispy edges that can crack when rolled.
Cool before storing: Warm crepes in a container = condensation = gummy texture.

Variations

Protein-boost: Replace 1/2 cup flour with 1/2 cup oat flour and add 1–2 tablespoons ground flax (add an extra splash of water if needed).
Chocolate crepes: Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa powder; add an extra tablespoon sugar if you want them dessert-level.
Whole wheat: Swap up to half the flour for whole wheat flour for a slightly nuttier vibe.
Savory base: Skip sugar and vanilla; add 1/2 teaspoon garlic powder or dried herbs (dill + chives is elite).
Dairy-free: Use plant milk and oil instead of butter (still tender, still meal-prep friendly).

Storage & Reheating

For the fridge, stack crepes with small squares of parchment between every 2–4 crepes, then store in an airtight container up to 4 days. For freezing, fully cool, stack with parchment between each crepe, seal in a freezer bag, and freeze up to 2 months. Reheat by warming a crepe in a dry skillet 20–40 seconds per side, or microwave covered with a damp paper towel in 15–25 second bursts until flexible.

FAQ

How many crepes does this big-batch recipe make?

It usually makes about 12–16 crepes using a 9–10 inch skillet (about 1/4 cup batter each). If your pan is smaller, you’ll get more; if it’s larger, you’ll get fewer.

What’s the best way to keep crepes from sticking together in the fridge or freezer?

Let them cool completely, then use parchment paper between crepes (or at least between every few). For freezing, parchment between each one is the “grab one and go” move.

Can I freeze crepes without them getting dry or brittle?

Yes—airtight storage is the key. Press out extra air from the freezer bag, and freeze the stack flat. When reheating, add a little moisture (covered with a damp paper towel in the microwave or a quick warm-up in a skillet) to bring back that soft, bendy texture.

Why are my crepes tearing when I flip them?

Usually it’s one of three things: the pan isn’t hot enough, the batter didn’t rest, or the crepe is too thin and needs a few extra seconds to set. Try resting the batter, using medium heat, and waiting until the edges lift easily before flipping.

What are the best meal-prep fillings that won’t make crepes soggy?

For sweet: nut butter + sliced banana, cream cheese + jam, or Greek yogurt + berries (pack yogurt on the side). For savory: ham + cheese, scrambled eggs + cheddar, or chicken + pesto (go light on wet sauces). If you’re packing ahead, keep juicy fillings separate and assemble right before eating.