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Pancakes and waffles

Make-Ahead Crepes

From chocolate-hazelnut spread to berry jam, any filling goes in these simple breakfast crepes you can whip up the night before.

Serves 6
Ready in 95 mins
Prep time 10 mins
Cooking time 25 mins
Chill time 60 mins
183 calories per serving


> 2 large eggs, room temperature
> 3/4 cup whole milk, room temperature
> 1 cup all-purpose flour
> 3 tbsp melted unsalted butter, plus more for coating pan
> 2 tbsp sugar
> 1/8 tsp salt
> Jam, chocolate-hazelnut spread, nut butter, strawberries, or bananas, for serving
> Confectioners’ sugar (optional)


In a blender, purée the eggs, milk, flour, butter, sugar, salt, and ½ cup water, 6–7 sec., just until smooth and small bubbles start to form. Cover and refrigerate at least 1 hour or up to overnight.
When ready to cook, remove batter from refrigerator and add 3–4 tbsp water or milk as needed to achieve the consistency of thin cream. Gently whisk together batter.
Heat an 8-inch nonstick skillet on medium. Lightly coat with additional melted butter (butter should sizzle but not brown if heated properly). Using ¼-cup measure, scoop batter into center of heated pan and immediately begin swirling pan gently to spread batter into very thin layer. Cook 1–2 min., until bottom is golden brown and edges are set and begin to curl up.
With thin spatula, carefully turn crepe over and cook another 15–30 sec., until bottom is golden brown. Transfer to a platter. Repeat buttering pan and cooking with remaining batter. Keep crepes stacked and covered with foil or clean kitchen towel.
To serve, fill crepes as desired and fold or roll. Top with confectioners’ sugar, if desired.


Make the crepes a day ahead, then stack with a small piece of parchment in between each one. Cover tightly and refrigerate. To reheat, brush an 8-inch nonstick skillet with a bit of melted butter and heat on medium. Toast each crepe 30 sec. per side and then proceed with fillings.

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