Crepes are the ultimate brunch flex: they look fancy, taste cozy, and secretly take way less effort than people think. If you can whisk, you can crepe.
This brunch-worthy crepes recipe gives you a classic, buttery base plus 12 filling ideas that instantly upgrade your plate—whether you’re going sweet, savory, or “let’s do both.”
Why You’ll Love This
These crepes cook fast, fold like a dream, and work with everything from berries to brie—so you can serve a full-on café moment at home without turning your kitchen into a disaster zone.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tablespoons granulated sugar (optional, but great for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (any kind)
- 2 tablespoons melted unsalted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- In a medium bowl, whisk together the flour, sugar (if using), and salt.
- Add the eggs and whisk until the mixture looks thick and smooth.
- Slowly whisk in the milk to avoid lumps. Then whisk in the melted butter and vanilla (if using). The batter should be thin, like heavy cream.
- Rest the batter for 15–30 minutes (on the counter). This helps the flour hydrate and makes softer crepes.
- Heat an 8- to 10-inch nonstick skillet over medium heat. Lightly butter the pan (a thin sheen, not a puddle).
- Pour about 1/4 cup batter into the center of the pan, immediately swirling to coat the bottom in a thin layer.
- Cook 45–75 seconds, until the edges look set and lightly golden. Flip and cook 20–40 seconds more.
- Slide onto a plate. Repeat with remaining batter, buttering the pan as needed. Stack crepes with parchment between if you want extra insurance against sticking.
- Fill, fold (triangles or rolled), and finish with toppings right before serving.
Tips for the Best Results
- Rest the batter: Even 15 minutes helps prevent tearing and makes the texture more tender.
- Go thin: If your batter feels thick, whisk in 1–2 tablespoons milk at a time until it pours easily.
- Use medium heat: Too hot = crispy edges and pale centers; too low = rubbery crepes.
- First crepe is the tester: Adjust heat and batter amount after the first one. This is normal and very on-brand for crepes.
- Butter lightly: A little butter adds flavor and prevents sticking without frying the batter.
- Keep them warm: Stack on a plate and cover with foil, or keep in a low oven (200°F) while you cook the rest.
Variations
- Savory base: Skip the sugar and vanilla. Add 1/2 teaspoon Dijon mustard to the batter for a subtle savory edge.
- Whole wheat: Swap in 1/2 cup whole wheat flour for 1/2 cup all-purpose flour for a nuttier vibe.
- Chocolate crepes: Replace 2 tablespoons flour with unsweetened cocoa powder and add an extra tablespoon sugar.
- Gluten-free: Use a 1:1 gluten-free baking flour. Let the batter rest the full 30 minutes for best texture.
- 12 fancy-feeling fillings:
- Lemon sugar + berries: A squeeze of lemon, a dusting of sugar, and fresh berries.
- Nutella + toasted hazelnuts: Add sliced banana if you want it extra brunchy.
- Strawberries + whipped cream: Finish with a drizzle of honey.
- Mascarpone + fig jam: Sprinkle with pistachios for a “restaurant dessert” feel.
- Ricotta + honey + orange zest: Bright, creamy, and not too sweet.
- Greek yogurt + granola + blueberries: Like a parfait, but make it handheld.
- Smoked salmon + cream cheese + dill: Add capers if you’re into that salty-pop moment.
- Ham + Gruyère: Fold and warm until melty; a classic that always wins.
- Spinach + feta: Add a squeeze of lemon and cracked pepper.
- Mushroom + goat cheese: Sauté mushrooms with butter and thyme first.
- Chicken + pesto + mozzarella: Use leftover rotisserie chicken for peak ease.
- Apple cinnamon + salted butter: Quick-sauté apples with cinnamon and a touch of brown sugar.
Storage & Reheating
Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in a dry nonstick skillet over medium-low for about 20–30 seconds per side, or microwave covered with a damp paper towel in 15-second bursts just until warm.
FAQ
Why are my crepes tearing when I flip them?
Most commonly: the crepe is too thin and undercooked on the first side, or the batter didn’t rest. Let it cook until the edges look set and you can slide a thin spatula underneath easily. Resting the batter 15–30 minutes also makes it more flexible.
Can I make the batter the night before brunch?
Yes—this is a power move. Cover and refrigerate the batter overnight, then whisk briefly before cooking. If it thickened in the fridge, add a splash of milk to get back to that pourable, thin consistency.
What pan size is best for brunch-worthy crepes?
An 8- to 10-inch nonstick skillet is ideal. Smaller pans make crepes easier to flip; larger pans make a more dramatic, café-style plate. Use about 3 tablespoons batter for 8-inch and about 1/4 cup for 10-inch, then adjust as needed.
How do I keep crepes warm for a crowd without drying them out?
Stack them on a plate and cover with foil, or hold them in a 200°F oven. Keeping them stacked helps trap steam so they stay soft. Add fillings right before serving so they don’t get soggy.
Which fillings feel the most “fancy” with minimal effort?
Mascarpone + fig jam, ricotta + honey + orange zest, smoked salmon + cream cheese + dill, and mushroom + goat cheese all read upscale with basically zero extra work. Finish with one little topper (zest, herbs, chopped nuts, or a drizzle) and it instantly looks intentional.