If you love crepes but not the idea of standing at the stove every single time, this meal-prep crepes recipe is about to become your new routine. We’re making a big batch in one go, then storing and freezing them so future-you can have sweet or savory crepes on demand.
These are classic, thin French-style crepes: flexible, lightly golden, and sturdy enough for fillings without turning into a mess. Let’s batch it like a pro.
Why You’ll Love This
You get a stack of tender crepes that work for breakfast, lunch, snacks, and dessert—and they reheat fast without drying out, so meal prep actually feels worth it.
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 2 1/2 cups milk (dairy or unsweetened oat milk both work well)
- 3 tablespoons melted butter (plus more for the pan), or neutral oil
- 2 tablespoons sugar (optional for sweeter crepes)
- 1 teaspoon vanilla extract (optional, great for sweet fillings)
- 1/2 teaspoon fine salt
- Optional for serving: jam, berries, Nutella, yogurt, lemon + sugar, ham and cheese, sautéed mushrooms, scrambled eggs
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 for 20–30 seconds until smooth. (No blender? Whisk eggs + milk first, then whisk in flour, then whisk in melted butter.)
- Rest the batter: Let it sit for 20–30 minutes at room temp (or cover and refrigerate up to 24 hours). This helps the flour hydrate and makes smoother, less “rubbery” crepes.
- 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 thinly coated (you want “glossy,” not greasy).
- Pour and swirl: Ladle about 1/4 cup batter into the pan (adjust based on pan size). Immediately tilt and swirl to spread into a thin circle.
- Cook the first side: Cook 45–75 seconds, until the edges look set and lift easily and the bottom is lightly golden.
- Flip: Use a thin spatula (or your fingers if you’re brave and it’s cool enough) to flip. Cook 20–40 seconds more on the second side.
- Stack to steam-soften: Slide onto a plate and stack as you go. The trapped steam keeps them pliable and prevents cracking later.
- Repeat and adjust heat: Re-butter as needed (usually every 2–3 crepes). If they brown too fast, lower the heat; if they feel pale and rubbery, bump it slightly.
Tips for the Best Results
- Use a blender if you can: It’s the easiest path to smooth batter with fewer lumps.
- Rest matters: Even 20 minutes noticeably improves texture and prevents tearing.
- Dial in your “scoop”: For an 8-inch pan, start with 1/4 cup batter. For a 10-inch pan, try 1/3 cup.
- Keep the butter light: Too much fat in the pan can cause uneven “lacy” frying and brittle edges.
- Stack them warm: A warm stack stays flexible for rolling, folding, and freezing without cracks.
- First crepe is the tester: If it’s too thick, add 1–2 tablespoons milk to the batter. If it tears, blend/whisk again and make sure the pan is fully preheated.
- Make a double batch confidently: This recipe scales well; just blend in batches if your blender is small.
Variations
- Extra-sweet dessert crepes: Add an additional 1 tablespoon sugar and 1/2 teaspoon cinnamon.
- Savory-only crepes: Skip sugar and vanilla; add 1/2 teaspoon Dijon mustard to the batter for a subtle savory edge (trust).
- Whole wheat swap: Replace 1/2 cup of the all-purpose flour with whole wheat flour (they’ll be a little heartier).
- High-protein vibe: Serve with Greek yogurt + fruit, or fill with cottage cheese + berries and a drizzle of honey.
- Gluten-free option: Use a 1:1 gluten-free all-purpose blend. Let the batter rest the full 30 minutes for best structure.
- Chocolate crepes: Add 2 tablespoons cocoa powder and an extra splash of milk if needed to keep batter pourable.
Storage & Reheating
Cool crepes completely, then stack with parchment or wax paper between each one, and store in an airtight container or zip-top bag: refrigerate up to 4 days or freeze up to 2 months. Reheat by warming a skillet over medium-low and heating each crepe 15–30 seconds per side, or microwave a small stack (covered with a damp paper towel) in 15-second bursts until soft and warm.
FAQ
How many crepes does this big-batch recipe make?
Typically 12–16 crepes, depending on your pan size and how much batter you pour per crepe. If you want a true “freeze-for-weeks” stash, double the batter and cook them assembly-line style.
What’s the best way to freeze crepes so they don’t stick together?
Let them cool fully, then stack with parchment/wax paper between each crepe. Slide the stack into a freezer bag, press out extra air, and freeze flat. You’ll be able to peel off exactly one at a time—no crepe brick situation.
Can I make the batter ahead of time for meal prep?
Yes. Cover and refrigerate the batter for up to 24 hours. Give it a quick whisk (or a 5-second blend) before cooking. If it thickens overnight, add a splash of milk until it’s pourable like heavy cream.
Why are my crepes tearing or coming out rubbery?
Tearing usually means the pan isn’t hot enough, the batter didn’t rest, or the crepe is being flipped too early. Rubbery crepes often come from batter that’s too thick or overcooked. Fix it by thinning with 1–2 tablespoons milk, resting 20–30 minutes, and cooking just until set and lightly golden.
What are the best meal-prep fillings that won’t make crepes soggy?
For grab-and-go, keep wet ingredients separate until serving. Great options: peanut butter + banana (add banana day-of), ham + cheese, scrambled eggs + cheddar, or Greek yogurt + berries. If you’re packing them filled, add a thin barrier like nut butter, cream cheese, or a slice of cheese before anything juicy like fruit or tomatoes.