If you love crepes but hate the “stand at the stove forever” part, this is your sign to meal-prep them. This big-batch crepes recipe gives you a stack of thin, flexible crepes that are ready for sweet breakfasts, savory lunches, and “I need something cute but fast” dinners.
The best part: these store and freeze beautifully. Make them once, then mix-and-match fillings all week like you’re casually effortless (even if you’re not).
Why You’ll Love This
You’ll get tender, not-rubbery crepes that don’t tear, plus a simple storing/freezing method so you can grab one (or three) whenever you need a quick meal or snack.
Ingredients
- 2 cups (240g) all-purpose flour
- 4 large eggs
- 2 1/2 cups (600ml) milk (dairy or unsweetened non-dairy)
- 1/2 cup (120ml) water
- 2 tablespoons melted butter (or neutral oil), plus more for the pan
- 2 tablespoons sugar (optional, for sweeter crepes)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1/2 teaspoon fine salt
How to Make It
- Make the batter: Add flour, eggs, milk, water, melted butter, sugar (if using), vanilla (if using), and salt to a blender. Blend 20–30 seconds until smooth. (No blender? Whisk eggs + liquids first, then whisk in flour.)
- Rest the batter: Let it sit 15–30 minutes at room temp (or cover and chill up to overnight). This helps the flour hydrate so your crepes cook up soft and flexible.
- Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the surface, then wipe with a paper towel so it’s a thin sheen, not puddles.
- Cook the first crepe: Pour about 1/4 cup batter into the pan and immediately swirl to coat in a thin layer. Cook 45–75 seconds until the edges look set and the bottom is lightly golden.
- Flip and finish: Loosen with a thin spatula, flip, and cook 20–40 seconds more. Slide onto a plate. Repeat, re-buttering lightly as needed, stacking crepes as you go.
- Cool for meal prep: Let the stack cool completely before storing so steam doesn’t turn them soggy.
- Portion for the week: If you’re meal-prepping, separate crepes with small squares of parchment or wax paper so they don’t stick together.
- Store or freeze: Refrigerate for quick use, or freeze in flat stacks or individual portions (details below).
Tips for the Best Results
- Blender batter = smooth batter. It’s the easiest way to avoid lumps and get consistent crepes.
- Resting matters. Even 15 minutes helps prevent tearing and gives you a more tender texture.
- Start with medium heat. Too hot and they’ll brown before they set; too low and they’ll dry out.
- Dial in your pour. If your crepes are thick, use a little more batter swirling faster; if they’re too thin and fragile, use slightly less water next time.
- Don’t over-butter the pan. A thin film helps release without frying the crepe in butter.
- Stack as you go. The trapped warmth keeps them pliable and prevents crispy edges.
- Separate for storage. Parchment squares between crepes saves you from fighting a frozen crepe brick later.
Variations
- Whole wheat vibe: Replace up to 1/2 cup flour with whole wheat flour. Add an extra splash of milk if the batter thickens.
- Chocolate crepes: Add 2 tablespoons cocoa powder and an extra tablespoon sugar. If needed, add 1–2 tablespoons more milk to keep it pourable.
- Savory base: Skip sugar and vanilla. Add 1/2 teaspoon garlic powder or a pinch of black pepper for an all-purpose savory crepe.
- High-protein-ish option: Use half milk, half high-protein milk (like ultrafiltered) and fill with Greek yogurt + fruit, or eggs + cheese.
- Dairy-free: Use oat or almond milk and swap melted butter for neutral oil or melted vegan butter.
- Breakfast-for-dinner: Fill with scrambled eggs, sautéed spinach, and feta, then fold and crisp lightly in a pan.
Storage & Reheating
Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat by warming a crepe in a dry skillet for about 20–30 seconds per side, microwaving 10–20 seconds (covered with a damp paper towel), or letting frozen crepes thaw in the fridge overnight for the softest texture.
FAQ
How many crepes does this big-batch recipe make?
You’ll typically get about 16–20 crepes using a 9–10 inch skillet and roughly 1/4 cup batter per crepe. If your pan is larger or you pour thinner crepes, you may get more.
What’s the best way to freeze crepes so they don’t stick together?
Cool them completely, then stack with parchment or wax paper between each crepe (or at least every 2 crepes). Slide the stack into a freezer bag, press out excess air, and freeze flat. Once frozen, you can store the bag upright to save space.
Can I make the batter ahead for meal prep instead of cooking everything at once?
Yes. Blend the batter, then cover and refrigerate up to 24 hours. Give it a quick whisk or blend before cooking because the flour will settle. This is great if you want fresh crepes but not a morning mess.
Why are my crepes tearing or sticking to the pan?
Common causes: the pan isn’t hot enough yet, the pan needs a light butter/oil film, or the batter didn’t rest. Also make sure you flip only when the edges look set and the bottom releases easily. If your batter seems too thin and fragile, reduce the water slightly next time.
What are the best meal-prep fillings that won’t make crepes soggy?
Keep wet ingredients separate until you’re ready to eat. For sweet: peanut butter + sliced banana, Nutella + strawberries, or Greek yogurt + berries (pack yogurt on the side). For savory: ham + cheese, chicken + pesto, or egg + spinach. If you’re packing for later, add a “barrier” like nut butter, cream cheese, or a slice of cheese before any juicy fruit or sauce.