Crepes are one of the best make-ahead foods there is. The batter keeps in the fridge, cooked crepes keep for days, and they freeze beautifully. That means you can cook a big batch on the weekend and have crepes ready for a quick breakfast, a weeknight dinner, or a brunch without standing at the stove while your guests arrive.

The key is how you stack them. Crepes layered with parchment paper won’t stick together, so you can take out exactly as many as you need.

How long do crepes keep?

What	Fridge	Freezer
Uncooked batter	Up to 2 days	Not recommended
Cooked crepes, plain	Up to 3 days	Up to 2 months
Filled crepes, cooked savory fillings	Up to 2 days	Up to 1 month
Filled crepes, fresh fruit or cream fillings	Same day	Not recommended

Cooked crepes should go into the fridge within 2 hours of cooking.

Make-Ahead Crepes

A sturdy everyday batter that holds up well in the fridge and freezer.

Prep Time: 10 mins
Cook Time: 20 mins
Rest Time: 30 mins
Total Time: 1 hr
Yield: 10 crepes (8- to 9-inch)

Equipment

8- or 9-inch crepe pan or non-stick skillet
Parchment paper and freezer bags

Ingredients

1 cup (120 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
1/4 cup (60 ml) water
2 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon granulated sugar (leave out for savory crepes)
1/4 teaspoon salt

Instructions

Make and cook

Whisk the flour, sugar and salt. Whisk in the eggs, then gradually the milk, water and melted butter until smooth. Rest for 30 minutes.
Heat the pan over medium heat and brush with butter. Cook about 1/4 cup of batter per crepe, about 1 minute on the first side and 20 to 30 seconds on the second.
Lay the crepes out in a single layer on a tray or clean towel and let them cool completely, about 15 minutes.

Store

Stack the cooled crepes with a square of parchment or wax paper between each one.
To refrigerate: wrap the stack tightly in plastic wrap or put it in a zip-top bag, and refrigerate for up to 3 days.
To freeze: put the stack in a freezer bag, press out the air, lay it flat and freeze for up to 2 months.

Reheat

Thaw frozen crepes in the fridge overnight, or on the counter for 15 to 20 minutes. The parchment lets you peel off just the ones you need.
Warm each crepe in a dry skillet over medium heat for 15 to 20 seconds per side, or warm a stack in a 300°F (150°C) oven, wrapped in foil, for about 10 minutes.

Serving suggestions

Uncooked batter keeps, covered, in the fridge for up to 2 days. Whisk it before using and thin with a splash of milk if needed.

Tips for make-ahead crepes

Cool before stacking. Warm crepes steam each other and turn soggy. Spread them out for a few minutes first.
Use parchment between every crepe. Without it, frozen crepes fuse into a single block.
Freeze flat. A flat bag freezes and thaws faster, and the crepes keep their shape.
Reheat gently. A few seconds in a dry pan restores the texture. High heat or a long microwave turns them leathery.
Assemble filled dishes ahead. Baked, sauced crepe dishes can be filled and refrigerated for a day, then baked just before serving. Add about 5 minutes to the baking time if they go in cold.

Planning a crowd? A stack of crepes made the day before is the easiest way to run the crepe station in Crepes for Brunch. For lunches, see Crepes on the Go.

Make-Ahead Crepes: How to Store, Freeze and Reheat Them

How long do crepes keep?

Tips for make-ahead crepes

Frequently asked questions

How long do crepes keep?

Tips for make-ahead crepes

Frequently asked questions

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