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 a little of both.
This brunch-worthy crepes recipe gives you a foolproof batter plus 12 filling ideas that instantly level them up. Serve a DIY crepe bar and watch everyone suddenly become very invested in brunch.
Why You’ll Love This
These crepes cook fast, fold like a dream, and taste like you ordered them from a cute café—without the wait. The batter is simple, the texture is tender (not rubbery), and the filling options make it feel special even on a random weekend.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups milk (whole or 2%)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional for sweet crepes)
- Optional for serving: powdered sugar, lemon wedges, maple syrup, fresh berries
How to Make It
- Mix the dry ingredients. In a bowl, whisk together the flour, sugar (if using), and salt.
- Add the wet ingredients. Whisk in the eggs, then slowly whisk in the milk until smooth. Whisk in melted butter and vanilla (if using).
- Rest the batter. Let it sit for 15–30 minutes (room temp is fine). This helps the flour hydrate so your crepes cook up more tender.
- Heat your pan. Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe it with a paper towel so you don’t fry the crepes.
- Pour and swirl. Pour about 1/4 cup batter into the center and immediately swirl the pan to coat the bottom in a thin layer.
- Cook the first side. Cook 45–75 seconds, until the edges look set and lightly golden and the center is no longer wet.
- Flip. Slide a thin spatula under the crepe and flip. Cook 20–40 seconds more, just until lightly browned.
- Stack and keep going. Transfer to a plate and stack (they won’t stick). Repeat with remaining batter, buttering the pan lightly as needed.
- Fill and serve. Add your filling(s), fold into quarters or roll, and finish with toppings like powdered sugar, herbs, or a drizzle of sauce.
Tips for the Best Results
- Resting isn’t optional if you want “fancy” texture. Even 15 minutes helps smooth out bubbles and makes crepes less fragile.
- Strain if needed. If you have lumps, pour the batter through a fine-mesh strainer for a silky finish.
- Medium heat is the sweet spot. Too hot and they crisp/brown before they set; too low and they dry out.
- The first crepe is a tester. Adjust heat and batter amount after the first one. This is normal and very chef-like.
- Thin batter = thin crepes. If your batter feels thick, whisk in 1–2 tablespoons extra milk.
- Keep them warm. Stack on a plate and cover loosely with foil, or keep in a low oven (200°F) while you cook the rest.
Variations
- Classic Lemon Sugar: Sprinkle sugar over the crepe, squeeze lemon, fold, and finish with a little zest.
- Strawberries & Whipped Cream: Macerate sliced strawberries with a pinch of sugar, then fill and top with whipped cream.
- Nutella & Banana: Spread Nutella, add banana slices, fold, and add toasted hazelnuts if you’re feeling extra.
- Ricotta + Honey + Pistachios: Sweetened ricotta (honey + pinch of salt) with chopped pistachios feels very brunch-bistro.
- Smoked Salmon & Herby Cream Cheese: Cream cheese mixed with dill/chives, plus smoked salmon, capers, and lemon.
- Ham, Gruyère & Dijon: A swipe of Dijon, a little ham, shredded Gruyère; fold and warm until melty.
- Spinach, Mushroom & Goat Cheese: Sautéed mushrooms and spinach with crumbled goat cheese and black pepper.
- Caprese: Fresh mozzarella, cherry tomatoes, basil, and balsamic glaze (add arugula for bite).
- Chicken Pesto: Shredded rotisserie chicken + pesto + mozzarella; heat until gooey.
- Breakfast Crepe: Scrambled eggs, cheddar, and crispy bacon or sausage; add hot sauce if you’re into it.
- Apple Cinnamon: Sautéed apples with butter, cinnamon, and a splash of maple syrup.
- Chocolate Berry “Fancy”: Mascarpone (or Greek yogurt) + mixed berries + shaved chocolate.
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 15–30 seconds per side, or microwave briefly (covered) if you’re in a hurry—then fill right away so they stay soft.
FAQ
Do I have to rest the crepe batter?
You’ll get the best texture if you rest it 15–30 minutes. It helps the flour hydrate and relaxes the batter so the crepes cook up more tender and less prone to tearing. If you truly can’t wait, you can cook right away—just expect slightly less “silky” results.
Why are my crepes tearing or sticking?
Usually it’s one of three things: the pan isn’t nonstick enough, the heat is too high, or the batter is too thick. Try lowering the heat, wiping the pan with a thin film of butter, and whisking in a tablespoon or two of milk to thin the batter.
How do I make crepes feel fancy for brunch without extra work?
Do a mini crepe bar: one sweet spread (Nutella or lemon curd), one creamy element (whipped cream, ricotta, or yogurt), and two toppings (berries and chopped nuts). Add powdered sugar and a drizzle (honey or balsamic glaze) and suddenly it’s “brunch-worthy.”
Can I make crepes ahead for a group?
Yes—make them the day before, stack with parchment, and refrigerate. Reheat quickly in a skillet, then let everyone fill their own. This is also the easiest way to serve a crowd without standing at the stove forever during brunch.
Sweet vs. savory: do I need two different batters?
Not necessarily. This base batter works for both; just keep the sugar and vanilla optional. If you know you’re going fully savory, skip the vanilla and sugar and add a pinch of black pepper or a small spoon of Dijon to the batter for a subtle upgrade.