Crepes are that brunch flex that looks like you tried super hard… even when you didn’t. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—sweet, savory, or a little “why not both?” moment.
This brunch-worthy crepes recipe keeps things simple (no fancy equipment required), then levels up with 12 filling ideas that instantly make them feel restaurant-cute.
Why You’ll Love This
These crepes are tender and lightly crisp at the edges, easy to make with pantry basics, and perfect for a DIY crepe bar—so everyone gets a “fancy” plate without extra work.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, but great for sweet crepes)
- 1/4 teaspoon fine salt
- 1 1/2 cups milk (whole or 2% recommended)
- 3 large eggs
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Make the batter: In a blender, combine flour, sugar (if using), salt, milk, eggs, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. (No blender? Whisk vigorously in a bowl.)
- Rest it: Let the batter rest for 15–30 minutes at room temp (or cover and chill up to overnight). This helps the flour hydrate so crepes turn out more tender.
- Heat the pan: Set a nonstick skillet or crepe pan over medium heat. Add a small pat of butter and swirl to coat.
- Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread into a thin circle.
- Cook first side: Return pan to heat and cook 45–75 seconds, until edges look set 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 the second side 20–40 seconds.
- Stack and keep warm: Slide crepe onto a plate and stack. Cover loosely with foil or a clean towel to keep them soft.
- Repeat: Butter the pan as needed and repeat with remaining batter. Fill, fold (triangles or rolls), and serve.
Tips for the Best Results
- Rest the batter if you can—less tearing, better texture.
- Medium heat is the sweet spot. Too hot and they’ll brown before they set; too low and they’ll dry out.
- Your first crepe is a tester. Adjust heat and batter amount after the first one.
- Go thin. If the batter feels thick, whisk in 1–2 tablespoons milk until it pours like heavy cream.
- Use minimal butter in the pan. Too much can fry the crepe and create lacy holes (sometimes cute, but not always).
- Keep the stack covered so the edges stay flexible for folding.
Variations
- Classic Sweet: Skip the sugar if you want, but add vanilla. Fill with lemon + powdered sugar, jam, or fruit.
- Savory Brunch Crepes: Omit sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter for a subtle savory vibe (optional).
- Whole Wheat: Swap 1/2 cup all-purpose flour for whole wheat flour. Add an extra splash of milk if needed.
- Chocolate Crepes: Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa powder; add 1 extra tablespoon sugar.
- Gluten-Free: Use a 1:1 gluten-free baking blend. Resting the batter is extra helpful here.
- Protein Boost: Add 1–2 tablespoons Greek yogurt to the batter (thin with a bit more milk if needed).
- 12 Fillings That Make Them Feel Fancy: (1) Strawberries + whipped cream + mint, (2) Nutella + sliced banana + toasted hazelnuts, (3) Lemon curd + blueberries, (4) Mascarpone + honey + figs, (5) Cinnamon apples + salted caramel drizzle, (6) Ricotta + peach slices + pistachios, (7) Smoked salmon + cream cheese + dill + capers, (8) Ham + Gruyère + Dijon, (9) Spinach + feta + sun-dried tomatoes, (10) Mushroom + goat cheese + thyme, (11) Breakfast crepe: scrambled eggs + cheddar + crispy bacon, (12) Caprese: mozzarella + tomatoes + basil + balsamic glaze.
Storage & Reheating
Stack cooled crepes with parchment between layers, then store in an airtight container in the fridge for up to 3 days (or freeze up to 2 months). Reheat in a dry nonstick skillet over medium for about 20–30 seconds per side, or microwave covered with a damp paper towel in 10–15 second bursts until just warm.
FAQ
Why are my crepes tearing when I flip them?
Most often the pan isn’t hot enough yet or the batter didn’t rest. Make sure the first side is set and lightly golden before flipping, and let the batter rest 15–30 minutes so it thickens slightly and holds together.
Can I make the batter the night before brunch?
Yes—actually ideal. Blend, cover, and refrigerate overnight. In the morning, whisk or blend for a few seconds, and add a splash of milk if it thickened too much.
What pan should I use if I don’t have a crepe pan?
A 10-inch nonstick skillet is perfect. A well-seasoned cast iron can work too, but nonstick is easiest for thin crepes and clean flips.
How do I set up a “fancy” crepe bar for brunch?
Stack warm crepes under foil, then put fillings in small bowls: one sweet spread, one fruit, one crunchy topper, and one sauce. Add one savory option (like ham + cheese or smoked salmon) so everyone feels like they’re ordering off a menu.
Can I freeze crepes with fillings inside?
It depends on the filling. Jam, Nutella, and cooked fruit freeze well. Egg-based or watery fillings (fresh tomatoes, mushrooms) can get soggy. For best results, freeze plain crepes and add fresh fillings after reheating.