Crepes are the brunch move when you want something that feels a little fancy but is secretly low effort once you get the hang of it. They’re thin, buttery, and basically a blank canvas for whatever vibe you’re craving: sweet, savory, or a little bit of both.
This brunch-worthy crepes recipe is my go-to base, plus 12 filling ideas that make a regular weekend feel like you booked a cute café table (without the wait).
Why You’ll Love This
These crepes cook fast, fold beautifully, and taste like “I planned this” even if you’re making them in leggings. The batter is simple, the texture is soft and tender, and the filling options let everyone build their own fancy plate.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, but nice for brunch)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups milk (whole or 2% works great)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- Optional for serving: powdered sugar, fresh fruit, whipped cream, maple syrup
How to Make It
- Make the batter: In a blender, combine flour, sugar, salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk in a bowl: whisk dry ingredients, then whisk in eggs, then milk, then butter.
- Rest the batter: Cover and let it rest for 15–30 minutes at room temp (or up to overnight in the fridge). This helps the flour fully hydrate so your crepes are tender, not chewy.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe excess with a paper towel so you don’t “fry” the crepe.
- Pour and swirl: Lift the pan off the heat, pour about 1/4 cup batter into the center, and quickly swirl to coat the bottom in a thin layer. Return to heat.
- Cook: Cook 45–75 seconds until the edges look set and the bottom is lightly golden. Flip with a thin spatula and cook 20–40 seconds more.
- Stack and keep warm: Slide onto a plate and stack crepes as you go. If making a big batch, keep them warm loosely covered with foil.
- Fill and fold: Add fillings to one side, then fold into halves or quarters, or roll up like a little brunch burrito.
- Finish like a café: Dust with powdered sugar, drizzle sauce, add berries, and serve immediately.
Tips for the Best Results
- Resting the batter is the difference between “fine” and “wow.” Even 15 minutes helps.
- Your pan should be medium heat, not high. If it’s smoking, it’s too hot and you’ll get crispy crepes.
- First crepe is a tester. Adjust heat and batter amount after the first one—totally normal.
- Use a measuring cup with a spout for easy pouring and consistent size.
- If the batter feels thick, whisk in 1–2 tablespoons extra milk. Crepe batter should pour like heavy cream.
- Butter lightly between crepes. Too much butter can cause blotchy browning.
Variations
- Vanilla-sweet crepes: Keep the vanilla and sugar as written. Great for fruit, chocolate, and cream fillings.
- Savory crepes: Skip sugar and vanilla. Add 1 teaspoon Dijon mustard to the batter for a subtle, fancy savory note (optional).
- Whole wheat-ish: Swap 1/2 cup flour for whole wheat pastry flour. Add a splash more milk if needed.
- Gluten-free: Use a 1:1 gluten-free baking blend. Let the batter rest 30 minutes so it smooths out.
- Mini crepes: Use less batter to make small crepes for a brunch board moment.
- 12 fillings that make them feel fancy: (1) Lemon sugar + berries, (2) Nutella + sliced strawberries, (3) Salted caramel + bananas, (4) Mascarpone + honey + pistachios, (5) Greek yogurt + jam + granola, (6) Whipped cream + espresso drizzle, (7) Smoked salmon + herbed cream cheese + dill, (8) Ham + Swiss + Dijon, (9) Spinach + feta + roasted tomatoes, (10) Mushroom + goat cheese + thyme, (11) Chicken + pesto + mozzarella, (12) Scrambled eggs + avocado + hot honey.
Storage & Reheating
Store cooked 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 for 10–15 seconds until pliable.
FAQ
How do I keep crepes warm for a brunch spread?
Stack them on a plate and cover loosely with foil, or keep them on a baking sheet in a 200°F oven for up to 30 minutes. Don’t crank the heat or they’ll dry out.
Why are my crepes tearing when I flip them?
Usually the crepe is too thin, undercooked, or the pan isn’t nonstick enough. Let the first side cook until the edges look set and you can slide a spatula underneath easily. A tiny bit more butter and slightly lower heat also helps.
Can I make the batter the night before?
Yes, and it’s actually a power move for brunch. Cover and refrigerate overnight, then whisk briefly before cooking. If it thickened, add a splash of milk.
What’s the best pan size for evenly sized crepes?
An 8-inch skillet makes classic, easy-to-handle crepes. A 10-inch pan works too if you want bigger “restaurant style” ones—just use a little more batter and swirl quickly.
How do I build “fancy” crepes without making them messy?
Go lighter than you think on fillings, especially sauces. Add creamy layers (yogurt, mascarpone, cream cheese) first, then fruit or savory toppings, then a drizzle at the end. Fold into quarters for the cleanest, brunchy presentation.