Crepes are the ultimate brunch glow-up: they look like you put in serious effort, but they’re basically a thin pancake with great PR. The best part? Once you nail a simple batter, you can go sweet, savory, or full “I hosted a café pop-up” with the fillings.
This brunch-worthy crepes recipe gives you a dependable base plus 12 fancy-feeling filling ideas that are still totally doable at home.
Why You’ll Love This
These crepes cook fast, feel special, and flex for any vibe—lazy Sunday, holiday brunch, or “friends are coming over and I want compliments.” Plus, the batter can be made ahead, so you’re not stuck whisking while everyone’s hungry.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) milk (whole or 2% is best)
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar (optional, but great for sweet crepes)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Make the batter: In a blender (or a bowl with a whisk), combine flour, eggs, milk, melted butter, sugar (if using), salt, and vanilla (if using). Blend/whisk until smooth.
- Rest it: Let the batter rest 15–30 minutes at room temp (or cover and refrigerate up to overnight). This helps the flour hydrate for tender crepes.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Add a small dab of butter and swirl to coat lightly.
- Pour and swirl: Lift the pan off the heat, pour about 1/4 cup batter in the center, and quickly swirl to coat the bottom in a thin layer.
- Cook: Return to heat and cook 45–75 seconds until the edges look set and lightly golden. Flip carefully and cook the second side 20–40 seconds.
- Stack and repeat: Slide onto a plate and stack crepes as you go. Add a tiny bit of butter to the pan as needed between crepes.
- Fill and fold: Add your filling of choice, then fold into quarters, roll like a wrap, or leave flat and fold the sides in.
- Serve: Finish with a simple topping (powdered sugar, berries, herbs, drizzle, or a sprinkle of flaky salt) for that “fancy brunch” energy.
Tips for the Best Results
- Use a blender if you can: It makes the smoothest batter with zero flour pockets.
- Resting matters: Even 15 minutes helps prevent rubbery crepes and tearing.
- First crepe is a tester: Adjust heat and batter amount after the first one. It’s tradition.
- Go thinner than you think: Crepes should be delicate. Swirl fast so the batter spreads before setting.
- Control the heat: Medium is your friend. Too hot = lacy, brittle edges; too low = pale and dry.
- Keep them warm: Stack on a plate and cover with foil, or hold in a low oven (about 200°F/95°C).
Variations
- Classic lemon sugar: Fresh lemon juice + sugar + a little zest. Minimal effort, maximum French café.
- Strawberries & mascarpone: Mascarpone (or sweetened cream cheese) + sliced berries + honey.
- Nutella banana crunch: Nutella + banana + toasted hazelnuts or almonds.
- Salted caramel apple: Sautéed apples with butter and cinnamon + caramel drizzle + flaky salt.
- Berry jam & whipped cream: Warm jam + whipped cream + a few fresh berries for texture.
- Smoked salmon brunch: Cream cheese + smoked salmon + capers + dill + lemon.
- Ham & Gruyère: Ham + shredded Gruyère (or Swiss) + Dijon. Quick pan-melt for extra cozy.
- Spinach mushroom goat cheese: Sautéed mushrooms + wilted spinach + goat cheese crumbles.
- Caprese moment: Mozzarella + tomatoes + basil + balsamic glaze (best with a pinch of salt).
- Chicken pesto: Shredded chicken + pesto + shaved parmesan. Feels like a bistro lunch.
- Breakfast crepe: Scrambled eggs + cheddar + chives + bacon or sausage.
- PB&J upgraded: Peanut butter + raspberry jam + sliced strawberries + a sprinkle of sea salt.
Storage & Reheating
Store leftover crepes stacked with parchment between them in an airtight container 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 much batter should I use per crepe?
For an 8–10 inch skillet, start with about 1/4 cup batter. If your pan is smaller, use a little less. You want a super thin layer that just coats the bottom when you swirl.
Why are my crepes tearing when I flip them?
Tearing usually means the crepe is too thin in spots, not cooked enough on the first side, or the batter didn’t rest. Let the first side cook until the edges look set and the center isn’t glossy, then flip with a thin spatula. Resting the batter also makes it sturdier.
Can I make the batter the night before brunch?
Yes, and it’s honestly ideal. Cover and refrigerate overnight, then whisk (or shake) to recombine before cooking. If it thickened, add 1–2 tablespoons milk to loosen it back to a pourable consistency.
How do I keep crepes warm while I cook the rest?
Stack them on a plate and cover with foil, or keep them on an oven-safe plate in a 200°F (95°C) oven. Stacking helps them stay soft because the steam keeps them from drying out.
What fillings feel the fanciest for a brunch spread?
For “fancy but not fussy,” go smoked salmon with dill and capers, ham and Gruyère with Dijon, or strawberries with mascarpone and honey. Finish with a little zest, herbs, or a drizzle (balsamic glaze or honey) to make them look restaurant-level.