Crepes are that brunch move that looks like you tried really hard… even when you didn’t. They’re thin, buttery, and basically a blank canvas for whatever vibe you’re going for: sweet, savory, or “I raided the fridge and made it cute.”
This brunch-worthy crepes recipe is the reliable base you’ll make on repeat, plus 12 fillings that instantly make them feel fancy (without turning your kitchen into a disaster zone).
Why You’ll Love This
These crepes cook fast, fold beautifully, and taste like a café order—especially with the filling ideas below, which range from fresh and fruity to seriously savory.
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% for best texture)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional)
- 1–2 teaspoons lemon zest (optional but very brunchy)
How to Make It
- Make the batter: In a blender, add flour, sugar (if using), salt, eggs, milk, melted butter, vanilla, and lemon zest. Blend 20–30 seconds until smooth. (No blender? Whisk in a bowl until very smooth.)
- Rest it: Let the batter rest 15–30 minutes at room temp. This helps the flour hydrate, so your crepes are tender instead of chewy.
- Heat the pan: Warm a nonstick skillet (8–10 inch) over medium heat. Lightly butter the pan—just a thin sheen, not a 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.
- Cook: Cook 45–75 seconds until the edges look set and slightly golden. Flip with a thin spatula and cook 20–40 seconds on the second side.
- Stack and cover: Slide onto a plate and stack crepes as you go. Cover loosely with foil or a clean towel to keep them soft.
- Fill and fold: Add your filling, then fold into quarters, roll like a wrap, or fold into an envelope—whatever looks cutest on the plate.
- Serve: Finish with powdered sugar, fresh herbs, a drizzle of sauce, or a little extra butter in the pan for a glossy “restaurant” look.
Tips for the Best Results
- Resting the batter matters. Even 15 minutes makes a difference in texture.
- A blender gives the smoothest batter and fewer lumps—fastest cleanup too.
- If your first crepe is weird, congratulations: that’s the tester crepe. Adjust heat and move on.
- Use medium heat. Too hot = crispy edges and tearing; too low = dry crepes that overcook.
- Butter lightly between crepes. Too much fat can make the batter slip and cook unevenly.
- For extra-thin crepes, whisk in 1–2 tablespoons water if your batter feels thick.
- Keep cooked crepes covered so they stay flexible for folding and filling.
Variations
- Classic Lemon Sugar: Butter, a squeeze of lemon, and a spoonful of sugar. Fold into quarters.
- Strawberries & Mascarpone: Mascarpone whipped with a little honey + sliced strawberries + a crack of black pepper.
- Nutella, Banana & Sea Salt: Warm Nutella, banana coins, and a tiny pinch of flaky salt.
- Blueberry Compote & Whipped Cream: Quick simmer blueberries + a splash of lemon; spoon inside and top with cream.
- Smoked Salmon “Bagel” Crepe: Cream cheese, smoked salmon, capers, dill, and thinly sliced red onion.
- Ham, Gruyère & Dijon: Sprinkle cheese in the crepe, add ham, fold, and warm until melty; add Dijon.
- Spinach, Feta & Egg: Sautéed spinach, crumbled feta, and a soft scrambled egg situation.
- Mushroom & Thyme: Sauté mushrooms with butter, garlic, and thyme; finish with a little parmesan.
- Caprese: Fresh mozzarella, sliced tomato, basil, and balsamic glaze (warm just enough to soften cheese).
- Chicken Pesto: Shredded chicken, pesto, and roasted tomatoes; roll like a wrap.
- Apple Cinnamon: Sautéed apples with butter and cinnamon; add toasted pecans if you’re feeling extra.
- Ricotta, Honey & Pistachio: Ricotta + honey, orange zest, chopped pistachios. This one screams “brunch.”
Storage & Reheating
Store cooled 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 nonstick skillet over low heat for 20–30 seconds per side, or microwave covered for 10–15 seconds to keep them soft.
FAQ
How do I keep crepes from tearing when I flip them?
Make sure the first side is set before flipping: edges slightly golden and the center looks dry, not wet. Use a thin spatula, loosen the edges all the way around, and flip confidently. Also, don’t skip the batter rest—it helps.
What pan size is best for brunch-worthy crepes?
An 8-inch skillet makes smaller, “stackable” crepes that are easy to fill and fold. A 10-inch skillet gives a more dramatic, café-style crepe. Either works—just adjust batter amount (about 3 tablespoons for 8-inch, about 1/4 cup for 10-inch).
Can I make the batter ahead for a brunch crowd?
Yes—blend it, then refrigerate up to 24 hours. Whisk or blend briefly before cooking since the flour can settle. If it thickened overnight, add 1–2 tablespoons milk and stir.
How do I make crepes more “fancy” without extra work?
Choose one high-impact topping: a drizzle (balsamic glaze, honey, berry sauce), a fresh herb (dill, basil), or a crunch (pistachios, toasted almonds). Finish with powdered sugar for sweet crepes or cracked black pepper for savory ones.
Can these crepes be sweet and savory, or do I need two batters?
This base works for both. If you know you’re going savory-only, skip the sugar and vanilla and consider adding 1 tablespoon chopped herbs (like chives) to the batter. If you’re doing both, keep the batter neutral with just a little sugar and no vanilla.