Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

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

Whether for breakfast, lunch, or an after-dinner treat, these make-ahead crepes add a touch of class to any campsite.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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
  • ¾ cup unbleached, all-purpose flour
  • ¾ teaspoon salt
  • 5 tablespoons unsalted butter, melted

At home: Mix all ingredients together and blend until smooth. Pour ¼ 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
  • ½ cup walnuts, chopped

At home: Pack bananas in your cooking pot.

In camp: Spread approximately ¼ 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 entrée.

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

Salmon Crepes

  • 2/3 cup water
  • 1 small bouillon cube
  • 1 tablespoon olive oil
  • ½ cup mushrooms, sliced
  • ½ cup celery, diced
  • ¼ cup yellow onion, diced
  • 1/3 cup all-purpose flour
  • ½ teaspoon Worcestershire sauce
  • 8-oz. pack salmon (foil pouch)
  • 1 tablespoon sun-dried tomatoes, sliced
  • 1 tablespoon parsley flakes (or fresh)
  • 6 crepes
  • ½ cup Swiss cheese, shredded (optional)

At camp: Boil water with bouillon cube and set aside. Put olive oil in skillet and add mushrooms; sauté for 2 minutes. Add onion and celery; continue to sauté 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 ¼ 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


From 2022

How to Pack for Backcountry Skiing

Get to know the winter safety gear you need in your pack.

Keywords: