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 a little of both.
This brunch-worthy crepes recipe is simple, reliable, and totally “friends are coming over” approved. Plus, I’m giving you 12 filling ideas that instantly make them feel fancy (without being fussy).
Why You’ll Love This
These crepes cook fast, fold like a dream, and taste like a café order—especially with the filling lineup below. Make a stack, set out toppings, and let everyone build their own “I’m a brunch person now” moment.
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 (any kind; whole milk is extra cozy)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional for sweet crepes)
- Optional: 1/2 teaspoon lemon zest (bright and brunchy)
How to Make It
- Make the batter: In a blender, combine flour, sugar (if using), salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth.
- Rest it: Let the batter rest 15–30 minutes at room temp (or cover and chill up to overnight). This helps the crepes turn out tender, not rubbery.
- Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter it, then wipe with a paper towel so it’s thin, not greasy.
- Pour and swirl: Pour about 1/4 cup batter into the center, then immediately swirl the pan to spread it into a thin circle.
- Cook: Cook 45–75 seconds until the edges look set and lightly golden. Flip carefully and cook 20–40 seconds more.
- Stack: Slide onto a plate and stack crepes as you go. If your first crepe is a little wonky, congrats—you’re officially making crepes.
- Fill and fold: Add your filling, then fold into quarters, roll like a wrap, or do the chic “loose fold” café-style.
- Serve: Top with powdered sugar, fresh fruit, herbs, or a drizzle (depending on the vibe).
Tips for the Best Results
- Use a blender for the smoothest batter. No lumps, no stress.
- Resting the batter matters—especially if you want soft, flexible crepes that don’t tear.
- Medium heat is the sweet spot. Too hot = crispy edges and a panicked flip.
- Butter lightly between crepes. A thin film gives flavor without frying them.
- If the batter feels thick after resting, whisk in 1–2 tablespoons milk to loosen it.
- Stacking keeps them warm and steamy (in a good way), making them easier to fold.
Variations
- Classic Lemon Sugar: A squeeze of lemon + a sprinkle of sugar. Simple, iconic, not trying too hard.
- Strawberries & Whipped Cream: Add sliced berries, a cloud of whipped cream, and a tiny pinch of salt to make it pop.
- Nutella & Banana: Warm Nutella slightly so it spreads easily, then add banana coins and toasted hazelnuts if you’re feeling fancy-fancy.
- Honey Ricotta & Berries: Stir honey and lemon zest into ricotta, then top with blueberries or raspberries.
- Smoked Salmon & Herby Cream Cheese: Cream cheese + dill + lemon + capers, then smoked salmon. Brunch royalty.
- Ham, Gruyère & Dijon: Add Dijon, ham, and shredded Gruyère, then fold and warm until melty.
- Spinach, Mushroom & Goat Cheese: Sauté mushrooms and spinach, then crumble goat cheese for that “bistro lunch” energy.
- Caprese Crepe: Fresh mozzarella, sliced tomato, basil, and a drizzle of balsamic glaze.
- Apple Cinnamon “Pie”: Sauté sliced apples with butter, cinnamon, and a little brown sugar. Finish with toasted pecans.
- Peach & Mascarpone: Mascarpone + a spoon of jam + sliced peaches. Optional: crushed amaretti cookies.
- Chocolate Orange: Cocoa spread or melted chocolate + orange zest + a few segments for extra sparkle.
- Breakfast Crepe (Egg, Cheese, Avocado): Soft scrambled eggs, cheddar, and avocado slices with hot sauce on the side.
Storage & Reheating
Store plain crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days, or freeze up to 2 months. Reheat in a dry skillet over medium-low for 20–30 seconds per side, or microwave covered for 15–25 seconds until just warm (don’t overdo it or they’ll dry out).
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. They stay soft and flexible without drying out.
Why is my first crepe always weird?
Totally normal. The pan is still finding its perfect temperature and the butter coating is settling in. Think of the first one as a chef snack and keep going.
Can I make the batter ahead of time?
Yes—this is actually ideal. Blend the batter, cover, and refrigerate overnight. Give it a quick stir (or blend for 5 seconds) before cooking.
What’s the best pan size and how much batter should I use?
An 8- or 10-inch nonstick skillet is perfect. Start with about 1/4 cup batter for a 10-inch pan (slightly less for 8-inch), then adjust so the crepe is thin and evenly coated.
How do I make these feel “fancy” without extra work?
Pick one elevated element: citrus zest, fresh herbs, a drizzle (honey or balsamic glaze), or a crunchy topping like toasted nuts. Even simple fillings feel special with one finishing touch and a pretty fold.