Crepes are the brunch move when you want something that looks like you tried (but secretly didn’t). They’re thin, buttery, and basically a blank canvas for whatever you’re craving—sweet, savory, or a little bit of both.
This brunch-worthy crepes recipe is simple enough for a lazy weekend, but it comes with 12 filling ideas that instantly make your plate feel restaurant-level fancy.
Why You’ll Love This
These crepes are tender, flexible (no tearing drama), and ready for anything from berries and cream to smoked salmon. Plus, the batter comes together in minutes and the fillings let everyone DIY their perfect brunch.
Ingredients
- 1 cup 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 milk (any kind; whole milk is richest)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1/2 teaspoon lemon zest (optional, bright and fancy)
How to Make It
- Make the batter: In a blender, combine flour, sugar (if using), salt, eggs, milk, melted butter, vanilla (if using), and lemon zest (if using). Blend 20–30 seconds until smooth. (No blender? Whisk like you mean it until lump-free.)
- Rest: Let the batter rest for 15–30 minutes at room temp (or cover and refrigerate up to overnight). This helps the flour hydrate so your crepes cook up soft, not chewy.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan—think “sheen,” 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 circle. If you’re getting thick crepes, use a little less batter next time.
- Cook: Cook 45–75 seconds until the edges look set and the bottom is lightly golden. Flip gently with a thin spatula and cook 20–40 seconds more.
- Repeat: Slide the crepe onto a plate and repeat with remaining batter, buttering the pan as needed. Stack them—they won’t stick much, but you can add parchment between if you’re nervous.
- Fill: Add your filling of choice, fold into quarters or roll up, and finish with a drizzle, dusting, or garnish.
- Serve: Crepes are best warm. If making a bunch, keep them loosely covered on a plate or in a low oven (about 200°F) while you cook the rest.
Tips for the Best Results
- Resting the batter is not optional if you want “silky.” Even 15 minutes helps a lot.
- Adjust thickness: If the batter seems too thick to swirl, whisk in 1–2 tablespoons milk at a time.
- Medium heat is the sweet spot. Too hot and you’ll get crispy edges and pale centers.
- Your first crepe is the tester. Use it to dial in heat and batter amount—then you’ll be unstoppable.
- Use a thin spatula. Crepes are delicate; chunky tools make flipping harder than it needs to be.
- Butter lightly and often. Too much butter can fry the crepe; a light coat keeps them tender.
Variations
- Sweet crepes base: Keep the sugar + vanilla, and add a pinch of cinnamon.
- Savory crepes base: Skip sugar and vanilla; add 1/2 teaspoon Dijon mustard or a pinch of black pepper to the batter.
- Chocolate crepes: Replace 2 tablespoons flour with 2 tablespoons unsweetened cocoa powder.
- Gluten-free swap: Use a 1:1 gluten-free flour blend. Let the batter rest 30 minutes for best texture.
- 12 fancy fillings (pick your vibe):
- Mascarpone + berries + honey
- Lemon curd + whipped cream + toasted almonds
- Nutella + sliced strawberries + flaky salt
- Banana + peanut butter + mini chocolate chips
- Ricotta + fig jam + pistachios
- Apple compote + cinnamon + crème fraîche
- Smoked salmon + cream cheese + dill + capers
- Ham + Gruyère + Dijon (classic, always a win)
- Sautéed mushrooms + goat cheese + thyme
- Spinach + feta + sun-dried tomatoes
- Chicken + pesto + mozzarella (quick “brunch but make it lunch”)
- Roasted veggies + hummus + arugula (fresh and a little chic)
Storage & Reheating
Store cooked crepes stacked in an airtight container (or wrapped well) in the fridge for up to 3 days. 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 10–15 second bursts until warm.
FAQ
How do I keep my crepes from tearing?
Make sure the batter rests, the pan is properly preheated, and you’re using a light butter coating. If they still tear, whisk in 1 extra tablespoon of flour and rest 10 minutes—your batter may be a touch too thin.
Can I make the batter the night before brunch?
Yes, and it’s honestly ideal. Blend or whisk, cover, and refrigerate overnight. In the morning, whisk again and add a splash of milk if it thickened.
What pan is best for crepes if I don’t have a crepe pan?
A nonstick skillet is perfect. An 8-inch pan gives you cute, easy-to-handle crepes; a 10-inch pan makes bigger, more “restaurant” plates. Either works—just adjust the batter amount.
How many crepes does this recipe make?
You’ll get about 8 to 10 crepes using a 10-inch skillet and roughly 1/4 cup batter each. If you go thinner with a little less batter, you can stretch it to 10–12 smaller crepes.
How do I make a “fancy” crepe bar for brunch?
Keep crepes warm in a low oven, then set out 2–3 sweet fillings (like berries, lemon curd, mascarpone) and 2–3 savory options (like smoked salmon, herbs, cheese). Add crunchy toppers (nuts, toasted coconut) and one drizzle (honey or balsamic glaze) so every plate looks extra.