If you love crepes but not the “make one, eat one, repeat forever” routine, this meal-prep crepes recipe is your new best friend. We’re making a big batch, stacking them like pros, and setting you up with easy breakfasts, snacky lunches, and dessert situations all week.
These crepes are thin, flexible, and neutral enough to go sweet or savory—aka perfect for filling with whatever you’ve got. Bonus: they store and freeze beautifully, so future-you is fully covered.
Why You’ll Love This
You get a big batch of tender, foldable crepes with minimal effort, plus a simple system for storing and freezing them so they don’t stick, tear, or taste like “freezer vibes.”
Ingredients
- 2 cups (240g) all-purpose flour
- 4 large eggs
- 2 cups (480ml) milk (dairy or unsweetened non-dairy)
- 1 cup (240ml) water
- 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
- Make the batter. In a blender, combine flour, eggs, milk, water, melted butter, sugar (if using), vanilla (if using), and salt. Blend 20–30 seconds until smooth. (No blender? Whisk in a big bowl until lump-free.)
- Rest the batter. Let it sit 20–30 minutes at room temp (or cover and chill up to 24 hours). This relaxes the flour so your crepes turn out softer and less prone to tearing.
- Prep your pan. Heat a nonstick skillet (8–10 inches) over medium heat. Lightly butter it, then wipe with a paper towel so you’re not frying—just coating.
- Cook the first crepe (the tester). Pour about 1/4 cup batter into the center of the pan and immediately swirl to spread thin. Cook 45–75 seconds until the edges look set and lightly golden.
- Flip and finish. Loosen the edges, flip, and cook 15–30 seconds more. Slide onto a plate. If the first one is weird, congrats: you’re officially making crepes. Adjust heat as needed.
- Repeat and stack. Keep cooking, lightly buttering the pan every 2–3 crepes (or as needed). Stack finished crepes directly on top of each other; the steam keeps them flexible.
- Cool for meal prep. Let the stack cool 10–15 minutes before storing so you don’t trap excess moisture (which can make them gummy).
- Portion if you want. Decide how you’ll use them (breakfasts vs. lunches). You can separate into stacks of 4–6 for grab-and-go convenience.
Tips for the Best Results
- Use a blender if you can. It’s the fastest way to get a silky, lump-free batter.
- Resting matters. Even 20 minutes improves texture and reduces tearing.
- Medium heat is the sweet spot. Too hot = crisp, crackly crepes; too low = pale and rubbery.
- Measure the pour. Start with 1/4 cup for a 10-inch pan, then adjust based on how thin you like them.
- Swirl fast. The batter sets quickly—pour and rotate immediately for a thin, even layer.
- Don’t over-butter the pan. A light film is perfect; excess fat can make the surface spotty.
- Stack as you go. This keeps them soft and prevents dry edges.
Variations
- Whole wheat: Swap up to 1 cup of the flour with whole wheat flour for a slightly nuttier taste.
- Chocolate crepes: Replace 1/4 cup flour with unsweetened cocoa powder and add an extra tablespoon sugar.
- Savory herb: Skip sugar and vanilla; whisk in 1–2 teaspoons dried herbs (or 1 tablespoon chopped fresh) plus black pepper.
- Protein-boost: Add 1–2 tablespoons ground flax or chia (batter will thicken—add a splash more water as needed).
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend; let the batter rest at least 30 minutes for better structure.
Storage & Reheating
Refrigerate cooled crepes in a tightly covered stack for up to 4 days, or freeze for up to 2 months. Reheat by warming a crepe in a dry skillet over medium-low for about 20–30 seconds per side, or microwave a small stack (covered with a damp paper towel) in 15–20 second bursts until pliable.
FAQ
How do I store crepes so they don’t stick together?
Let them cool first, then stack with parchment or wax paper between every 2–3 crepes (or between each one if you’re freezing). Slide the stack into an airtight container or zip-top bag. This keeps them easy to peel apart without tearing.
What’s the best way to freeze a big batch of crepes?
Make sure the crepes are fully cool, then create a stack with parchment between layers. Wrap the stack tightly in plastic wrap, then place in a freezer bag and press out extra air. Label with the date. Freeze flat so they stay smooth and don’t get crumpled.
How do I thaw frozen crepes fast for meal prep?
For a whole stack, move them to the fridge overnight. For faster thawing, leave a stack at room temp for 20–30 minutes, then warm briefly in a dry skillet. If they’re separated with parchment, you can pull off just what you need without thawing everything.
Why are my crepes tearing or turning out rubbery?
Tearing usually means the pan isn’t hot enough yet, the batter didn’t rest, or the crepe is being flipped too early. Rubbery crepes often come from overcooking or low heat for too long. Aim for medium heat, wait until the edges look set, and keep cook time short.
Can I make the batter ahead of time for easier meal prep?
Yes—this is a great move. Blend the batter, cover, and refrigerate up to 24 hours. Give it a quick whisk before cooking. If it thickens overnight, add a splash of water to get back to a pourable consistency.