Crepes are one of those brunch moves that look like you tried really hard… even when you didn’t. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—sweet, savory, or “why not both?”
This brunch-worthy crepes recipe is simple enough for a lazy weekend, but with the right filling, it instantly turns into a fancy-feeling spread. Below you’ll get a foolproof base crepe recipe plus 12 fillings that make them feel restaurant-level.
Why You’ll Love This
These crepes cook fast, taste like a treat, and work for everything from cozy-at-home brunch to hosting friends—because you can stack them up, set out fillings, and let everyone build their dream plate.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 tablespoons granulated sugar (optional, for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (whole milk is best, but any works)
- 2 tablespoons melted unsalted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- Optional: 1–2 teaspoons lemon zest for a bright, fancy vibe
How to Make It
- Make the batter: In a blender (or a 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 cover and chill up to overnight). This helps the flour hydrate and makes softer crepes.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter it—think “shimmer,” not “puddle.”
- Pour and swirl: Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread it into a thin, even circle.
- Cook the first side: Cook 45–75 seconds until the edges look dry and lift slightly. Use a thin spatula to loosen the edges.
- Flip: Flip carefully and cook the second side 20–40 seconds (it’s quicker).
- Stack and cover: Slide onto a plate and stack crepes as you go. Cover loosely with foil or a clean towel to keep them tender.
- Fill and serve: Add your filling of choice, fold (triangles) or roll, and finish with any toppings (powdered sugar, herbs, drizzle, etc.).
Tips for the Best Results
- Resting is not optional if you want “fancy” texture. Even 15 minutes helps reduce tearing.
- Use medium heat. Too hot and the batter sets before you can swirl; too low and crepes turn dry.
- Butter lightly between crepes. A little goes a long way—wipe the pan with a paper towel if needed.
- Measure your pour. Start with 1/4 cup for a 10-inch pan; adjust by a tablespoon or two until it’s perfect.
- If the first crepe is weird, that’s normal. Consider it the tester crepe (aka chef’s snack).
- Too thick? Whisk in 1–2 tablespoons milk to thin the batter.
- Keep them warm for brunch. Stack on a plate over a pot of barely simmering water, or cover and keep in a low oven (200°F).
Variations
- Savory base: Skip sugar and vanilla; add 1 tablespoon chopped herbs (chives, parsley) or a pinch of black pepper.
- Whole wheat: Swap in 1/2 cup whole wheat flour + 1/2 cup all-purpose for a slightly nutty taste.
- Gluten-free: Use a 1:1 gluten-free flour blend and let the batter rest 30 minutes for best structure.
- Dairy-free: Use oat milk or almond milk and swap butter for melted coconut oil or vegan butter.
- 12 brunch-worthy fillings that feel fancy:
- Lemon sugar + berries: A classic—finish with powdered sugar.
- Nutella + toasted hazelnuts + sea salt: The salt makes it taste grown.
- Whipped ricotta + honey + pistachios: Creamy, crunchy, brunchy.
- Mascarpone + espresso drizzle: Tiramisu energy without the effort.
- Strawberries + balsamic glaze + basil: Sounds fancy because it is.
- Banana + peanut butter + cacao nibs: A little edgy, very satisfying.
- Smoked salmon + cream cheese + dill + capers: Bagel vibes, but elevated.
- Ham + Gruyère + Dijon: Melty and sharp in the best way.
- Sautéed mushrooms + goat cheese + thyme: Cozy bistro moment.
- Spinach + feta + sun-dried tomatoes: Salty, tangy, and colorful.
- Scrambled eggs + cheddar + chives: Breakfast comfort wrapped up neatly.
- Roasted asparagus + Parmesan + lemon zest: Spring brunch on a plate.
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 skillet over medium-low for about 20–30 seconds per side, or microwave in a damp paper towel in 10–15 second bursts until warm (they’ll stay softer this way).
FAQ
Can I make crepe batter the night before for brunch?
Yes—this is actually ideal. Blend the batter, cover it, and refrigerate overnight. In the morning, whisk or shake it well, and add a splash of milk if it thickened.
Why are my crepes tearing or sticking?
Tearing usually means the batter didn’t rest long enough or it’s slightly too thick. Sticking often happens when the pan isn’t nonstick enough or needs a light butter wipe. Make sure the pan is fully preheated before the first pour.
What pan size is best for brunch-worthy crepes?
An 8–10 inch nonstick skillet is easiest and gives you a good “fold and fill” size. If you go larger, you may want slightly more batter per crepe and a confident flip.
How do I make a crepe filling bar that feels fancy?
Pick 2–3 sweet fillings and 2–3 savory fillings, then add “finisher” toppings like chopped herbs, toasted nuts, flaky salt, lemon zest, and a drizzle (honey, balsamic glaze, or chocolate sauce). Arrange everything in small bowls and keep crepes warm in a covered stack.
How many crepes does this recipe make?
Usually 10–12 crepes using about 1/4 cup batter each in a 10-inch pan. If you make them thinner or use a smaller pan, you may get a couple more.