The Secret to These Backpacking Crepes? Pre-Make Them.

The Backpacker Editors
·3 min read

This article originally appeared on Backpacker

Pancakes are a classic, but camp crepes? That’s truly next level. These French-inspired cakes are thin, chewy, and easy too. Pre-make these pancakes and pack in for a simple but impressive breakfast, dinner, or dessert.

No-Frills Crepes

  • 3 large eggs

  • 1 1/3 cups whole mil

  • 3/4 cup unbleached, all-purpose flour

  • 3/4 teaspoon salt

  • 5 tablespoons unsalted butter, melted

At home: Mix all ingredients together and blend until smooth. Pour 1/4 cup at a time into a buttered 8″ skillet over medium heat. When the edges are noticeably crispy, flip the crepe. Lift the edge with a spatula, then flip with your hands to avoid tearing. Cook until golden brown. Let the crepes cool, then stack them (separated with pieces of wax paper), and put into a large zipper-lock bag. Store flat like a stack of tortillas in the fridge. Makes 8 to 10 crepes. Crepes last up to 3 days on the trail.

Option: Use watered-down pancake batter to make crepes in camp. Pancake mix is sweeter than crepe mix, which makes it better for dessert crepes than meal crepes.

Bananutella Crepes

  • 2 bananas

  • 1 cup Nutella (a chocolate hazelnut spread available in most supermarkets)

  • 4 crepes

  • 1/2 cup walnuts, chopped

At home: Pack bananas in your cooking pot.

In camp: Spread approximately 1/4 cup Nutella on each crepe. Peel and cut bananas lengthwise, using a half for each crepe. Sprinkle with walnuts. Roll up. Serves four for dessert, two as an entree.

salmon crepes
Salmon crepes (Photo: Mariha-kitchen via Getty)

Salmon Crepes

  • 2/3 cup water

  • 1 small bouillon cube

  • 1 tablespoon olive oil

  • 1/2 cup mushrooms, sliced

  • 1/2 cup celery, diced

  • 1/4 cup yellow onion, diced

  • 1/3 cup all-purpose flour

  • 1/2 teaspoon Worcestershire sauce

  • 8-oz. pack salmon (foil pouch)

  • 1 tablespoon sun-dried tomatoes, sliced

  • 1 tablespoon parsley flakes (or fresh)

  • 6 crepes

  • 1/2 cup Swiss cheese, shredded (optional)

At camp: Boil water with bouillon cube and set aside. Put olive oil in skillet and add mushrooms; saute for 2 minutes. Add onion and celery; continue to saute for 3 to 4 minutes. Add flour, stirring constantly for 2 more minutes. Add bouillon and Worcestershire. Cook over low heat, stirring constantly, until mixture thickens to the consistency of alfredo sauce. Stir in salmon, tomatoes, and parsley. Heat 1 minute. Place 1/4 cup salmon mix onto each crepe. Add cheese. Roll up. Serves three.

Southwest Scramble Crepes

  • 1 12-ounce carton Easy Eggs or Egg Beaters (or powdered equivalent of 6 eggs)

  • 1 small avocado, sliced

  • 1 tablespoon cilantro

  • 1 4-ounce can green chilies, diced

  • 2 red chili peppers, diced

  • 1 cup shredded jack cheese

  • 4 crepes

At home: Drain green chilies and pack in small zipper-lock bag. For squish-free transport, carry avocado in cooking pot.

In camp: Dice chilies and peppers. Scramble eggs, cilantro, green chilies, and red peppers in frying pan. Scoop egg mix onto crepe; top with avocado and cheese. Roll up. Serves two.

Originally published in 2005; last updated in 2022

For exclusive access to all of our fitness, gear, adventure, and travel stories, plus discounts on trips, events, and gear, sign up for Outside+ today.