If you’ve ever craved crepes on a random Tuesday but didn’t want the whole “make one, eat one, repeat forever” situation, this meal-prep crepes recipe is your new best friend. We’re making a big batch, stacking them like a pro, and setting you up for sweet or savory crepes all week.
These are thin, flexible, and totally freezer-friendly. Make them once, then mix-and-match fillings depending on your mood, your schedule, or whatever is in your fridge.
Why You’ll Love This
You get brunch vibes on demand: one quick batch turns into days (or months) of fast breakfasts, lunches, and desserts—plus the batter is simple, forgiving, and easy to scale up.
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 2 1/2 cups milk (any kind)
- 3 tablespoons melted butter (plus more for the pan)
- 2 tablespoons sugar (optional, but great for sweet crepes)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon fine salt
- 1 to 2 tablespoons water, as needed to thin the batter
How to Make It
- Make the batter: In a blender, combine flour, eggs, milk, melted butter, sugar (if using), vanilla (if using), and salt. Blend 20–30 seconds, until smooth.
- Rest it: Let the batter rest for 15–30 minutes (on the counter is fine). This helps the flour fully hydrate so your crepes cook up tender, not rubbery.
- Adjust the texture: After resting, check consistency. It should be like heavy cream. If it seems thick, blend in 1 tablespoon water at a time until it pours easily.
- Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter the surface (a thin swipe is enough).
- Cook the crepes: Pour about 1/4 cup batter into the pan (for an 8–10 inch skillet), immediately swirl to coat in a thin layer, and cook 45–75 seconds until the edges look set and lightly golden.
- Flip: Use a thin spatula to flip and cook the second side for 15–30 seconds, just until set with a few golden spots.
- Stack to keep soft: Slide the crepe onto a plate and stack them as you go. The steam keeps them flexible and prevents drying.
- Repeat and scale: Lightly butter the pan every few crepes (not every single time, unless they start sticking). Continue until the batter is gone.
Tips for the Best Results
- Blender = smooth batter: It’s the fastest way to avoid flour lumps. No blender? Whisk thoroughly and strain if needed.
- Rest time matters: Even 15 minutes makes a noticeable difference in texture and tear-resistance.
- Dial in the heat: If crepes brown too fast, lower heat slightly. If they take forever to set, raise it a touch.
- Use the “swirl” move: Pour, then immediately tilt the pan in a circle so the batter coats thinly before it sets.
- First crepe is a tester: The first one often tells you if your pan is too hot or the batter needs thinning. Totally normal.
- Don’t over-butter: Too much butter can fry the batter and make edges brittle. Thin layer is the goal.
- Keep them covered once cool: If you’re meal-prepping, let the stack cool, then cover so the edges don’t dry out.
Variations
- Extra-sweet dessert crepes: Add 1 more tablespoon sugar and a pinch of cinnamon. Fill with berries and whipped cream or Nutella and bananas.
- Savory crepes: Skip sugar and vanilla; add 1/2 teaspoon Dijon mustard or a pinch of black pepper for a subtle savory base.
- Whole wheat-ish: Swap 1/2 cup flour for whole wheat flour (expect slightly nuttier flavor and a bit less delicate texture).
- Protein-friendly: Add 1 scoop unflavored or vanilla protein powder and an extra splash of milk to keep the batter pourable.
- Dairy-free: Use oat/almond milk and melted vegan butter or neutral oil.
- Citrus vibe: Add 1 teaspoon orange zest for a bright, bakery-style flavor.
Storage & Reheating
Refrigerate fully cooled crepes stacked with parchment between every 4–6 crepes in an airtight container for up to 4 days. For freezing, wrap the parchment-separated stack tightly in plastic wrap, then place in a freezer bag for up to 2 months. Reheat by microwaving 1 crepe for 10–15 seconds (stack of 3–4 for 25–35 seconds) or warming in a dry nonstick skillet for 20–30 seconds per side.
FAQ
How many crepes does this big-batch recipe make?
Usually 14–18 crepes, depending on your pan size and how much batter you pour. If you’re using a 10-inch skillet and about 1/4 cup batter per crepe, you’ll land around the middle of that range.
What’s the best way to freeze crepes so they don’t stick together?
Let them cool completely, then add parchment or wax paper between crepes (or at least between small groups). Wrap tightly to avoid freezer burn, then store in a freezer bag with the air pressed out.
Do I need to thaw frozen crepes before reheating?
Not necessarily. If they’re parchment-separated, you can pull out what you need and microwave straight from frozen for 15–25 seconds per crepe, then finish in a dry skillet for a few seconds if you want a fresher texture.
Why are my crepes tearing or coming out thick?
Most commonly the batter is too thick or didn’t rest. Add water 1 tablespoon at a time until it pours like heavy cream, and rest at least 15 minutes. Also make sure you’re swirling quickly so the layer stays thin.
How do I meal-prep crepes for both sweet and savory fillings?
Keep the base batter lightly sweet (or omit sugar/vanilla entirely), then plan fillings separately: sweet options like yogurt + fruit, jam + peanut butter, or lemon + sugar; savory options like ham + cheese, eggs + spinach, or chicken + pesto. The neutral base makes it easy to switch it up all week.