Crepes are the ultimate “looks fancy, actually easy” brunch move. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—sweet, savory, or somewhere in between.
This Brunch-Worthy Crepes Recipe keeps the batter classic and reliable, then gives you 12 filling ideas that instantly level things up (without turning your kitchen into a café line).
Why You’ll Love This
These crepes cook fast, fold beautifully, and make any brunch spread feel elevated—plus the filling list means you can please picky eaters and foodies in the same batch.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tablespoons granulated sugar (optional, helps for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (whole milk recommended)
- 2 tablespoons melted unsalted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Make the batter: In a blender (or bowl with a whisk), combine flour, sugar (if using), and salt. Add eggs, milk, melted butter, and vanilla (if using). Blend/whisk until smooth.
- Rest the batter: Let it sit 15–30 minutes at room temp (or refrigerate up to overnight). This helps the flour hydrate so the crepes cook up tender, not bouncy.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s glossy, not greasy.
- Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center, immediately swirling to coat the bottom in a thin layer.
- Cook: Return to heat and cook 45–75 seconds, until the top looks set and the edges start to lift. Flip carefully (fingers or a thin spatula) and cook 20–40 seconds more.
- Stack and cover: Slide onto a plate and stack crepes as you go. Cover with a clean towel to keep them soft.
- Fill and fold: Add your filling to one quadrant, then fold into quarters (or roll like a wrap). Keep warm in a low oven (200°F) if serving a crowd.
- Finish like a brunch pro: Dust with powdered sugar, drizzle sauce, or add fresh herbs—tiny details make them feel restaurant-level.
Tips for the Best Results
- Use a blender if you can: It’s the easiest way to get a silky, lump-free batter fast.
- Rest matters: Even 15 minutes improves texture and reduces tearing.
- Control the heat: Medium is the sweet spot. Too hot = crisp/fragile edges; too low = pale and rubbery.
- Butter lightly: Heavy buttering fries the crepe and creates brown spots instead of an even finish.
- First crepe is a tester: Adjust heat and batter amount after the first one—everyone gets a warm-up.
- Keep them covered: Stacked crepes dry out fast if left uncovered.
Variations
- 12 fillings that make them feel fancy (sweet + savory):
- Lemon sugar: Fresh lemon juice + zest + a shower of sugar. Simple, iconic.
- Nutella + berries: Thin layer of Nutella, fresh strawberries or raspberries.
- Mascarpone + honey + figs: Creamy, floral, very brunch-core.
- Salted caramel + banana: Add toasted pecans if you want crunch.
- Greek yogurt + granola + peaches: Tastes like a parfait, holds up well.
- Ricotta + jam: Raspberry or apricot is elite; finish with powdered sugar.
- Smoked salmon + herbed cream cheese: Add capers, dill, and thin cucumber slices.
- Ham + Gruyère: Melt the cheese inside, then fold and crisp the outside lightly in the pan.
- Spinach + feta: Add a squeeze of lemon and black pepper.
- Mushroom + goat cheese: Sauté mushrooms with thyme; goat cheese makes it feel bistro.
- Egg + cheddar + chives: Soft scramble, then roll it up for an easy hand-held option.
- Pesto + mozzarella + tomatoes: Add arugula after cooking for fresh bite.
- Make it more dessert-y: Add 1 extra tablespoon sugar and swap vanilla for almond extract.
- Make it more savory: Skip sugar and vanilla; add a pinch of black pepper or dried herbs.
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 15–30 seconds per side, or microwave under a damp paper towel for 15–25 seconds (they’ll be softer, less toasty).
FAQ
How do I keep crepes warm for brunch without drying them out?
Stack them on a plate and cover with a clean kitchen towel. If you’re making a big batch, keep the covered stack in a 200°F oven. The cover is the key—uncovered crepes turn papery fast.
Why are my crepes tearing when I flip them?
Usually it’s one of three things: the batter didn’t rest long enough, the pan isn’t hot enough so the crepe sticks, or you’re flipping too early. Wait until the top looks set and the edges lift easily, then flip with a thin spatula.
Can I make the batter ahead of time?
Yes—this batter is great made the night before. Store it covered in the fridge up to 24 hours, then whisk or blend briefly before cooking since the flour can settle.
What pan size is best, and how much batter should I use?
An 8–10 inch nonstick skillet is ideal for brunch-style crepes that fold nicely. Start with about 1/4 cup batter, then adjust—your goal is a thin layer that coats the pan quickly when you swirl.
Which fillings hold up best if I’m serving a crowd?
Go for thicker, less runny fillings: ham + Gruyère, spinach + feta, mushroom + goat cheese, ricotta + jam, or Greek yogurt + granola + peaches. Save super-drippy options (like lots of syrup) for topping right before serving so the crepes don’t get soggy.