Crepes are that “looks fancy, secretly easy” breakfast situation—and they’re basically made for meal prep. If you’ve ever wanted weekday crepes without pulling out a blender at 7 a.m., this is your plan.
This meal-prep crepes recipe makes a big batch of thin, flexible crepes you can stack, store, and freeze like a pro. Sweet, savory, folded, rolled, stuffed, or straight-up eaten over the sink (no judgment), they’re ready whenever you are.
Why You’ll Love This
You get a whole stack of tender crepes from one quick batter, plus a storage method that keeps them from sticking or turning rubbery—so you can grab-and-go breakfast, dessert, or dinner-for-one in minutes.
Ingredients
- 2 cups (480 ml) milk (dairy or unsweetened plant milk)
- 4 large eggs
- 3 tablespoons melted butter (or neutral oil), plus more for the pan
- 1 tablespoon sugar (optional, for slightly sweet crepes)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1/4 teaspoon fine salt
- 1 1/2 cups (190 g) all-purpose flour
How to Make It
- Blend the batter: Add milk, eggs, melted butter, sugar (if using), vanilla (if using), and salt to a blender. Blend for 10 seconds to combine.
- Add the flour: Add flour and blend again for 15–20 seconds, scraping the sides if needed, until smooth. (No blender? Whisk in a bowl until very smooth.)
- Rest the batter: Let batter rest 15–30 minutes at room temp (or cover and chill up to 24 hours). This relaxes the gluten and makes crepes more tender.
- Heat the pan: Warm a nonstick skillet or crepe pan (8–10 inches) over medium heat. Lightly butter the pan; wipe excess with a paper towel.
- Cook the crepes: 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 dry and the bottom is lightly golden.
- Flip: Slide a thin spatula under the crepe, flip, and cook 20–40 seconds more. Transfer to a plate.
- Repeat: Lightly butter the pan as needed and continue cooking, stacking crepes as you go. Adjust heat if they brown too fast (turn it down) or take forever to set (turn it up slightly).
- Cool for meal prep: Let the stack cool completely before storing so condensation doesn’t make them soggy.
Tips for the Best Results
- Resting matters: Even 15 minutes helps the batter smooth out and makes crepes less likely to tear.
- Use the right heat: Medium is the sweet spot. If your pan is smoking, your crepes will get brittle.
- Thin is in: If the first crepe is too thick, whisk in 1–2 tablespoons milk to loosen the batter.
- Measure by feel: Different pans need different amounts. Start with 1/4 cup for a 10-inch pan and adjust.
- First crepe is the tester: Consider it your practice crepe. It’s normal for the first one to be a little wonky.
- Stack smart: As you cook, stack crepes flat. They steam each other slightly and stay flexible.
- Don’t over-butter: Too much fat in the pan can cause lacy holes and uneven browning. Light coat only.
Variations
- Whole wheat-ish: Swap up to 1/2 cup flour for whole wheat flour. Add 1–2 tablespoons extra milk if needed.
- Chocolate crepes: Add 2 tablespoons cocoa powder and increase sugar to 2 tablespoons; add 1–2 tablespoons milk if batter thickens.
- High-protein vibe: Use lactose-free high-protein milk or add 1–2 tablespoons Greek yogurt (whisked smooth). Batter will be slightly thicker—thin with milk.
- Savory herb crepes: Skip sugar/vanilla. Add 1–2 teaspoons dried herbs (or 1 tablespoon chopped fresh) and a pinch of black pepper.
- Citrus sweet crepes: Add 1 teaspoon orange or lemon zest for a bright, bakery-style flavor.
Storage & Reheating
Store cooled crepes stacked with parchment squares between every 2–4 crepes in an airtight container for up to 4 days, or freeze (well-wrapped) for up to 2 months. Reheat in a dry skillet over medium-low for 20–30 seconds per side, or microwave covered with a slightly damp paper towel in 15–20 second bursts until pliable.
FAQ
How do I store a big batch so the crepes don’t stick together?
Let them cool completely, then stack them with parchment or wax paper between every few crepes (not necessarily every single one unless you want ultra-easy separation). Keep the stack in an airtight container or zip-top bag in the fridge.
What’s the best way to freeze crepes like a pro?
Stack cooled crepes with parchment between every 1–2 crepes, then wrap the stack tightly in plastic wrap and place it in a freezer bag. Press out excess air. Freeze flat so they keep their shape and thaw evenly.
How do I thaw frozen crepes without them getting soggy?
For best texture, thaw the wrapped stack in the fridge overnight. If you’re in a hurry, let a few crepes sit at room temp for 10–15 minutes, then warm briefly in a dry skillet to drive off any moisture.
My crepes tear when I flip—what am I doing wrong?
Usually it’s one of three things: batter is too thick (thin with a splash of milk), pan isn’t hot enough (the crepe sticks before it sets), or you’re flipping too soon. Wait until the edges look dry and the bottom is lightly golden, then flip confidently.
Can I make the batter ahead for meal prep too?
Yes—this is a great move. Cover and refrigerate the batter up to 24 hours. Give it a quick whisk before cooking, and if it thickens overnight, add 1–2 tablespoons milk to loosen it back up.