Crepes are one of those brunch moves that look wildly impressive… but secretly they’re just a thin pancake with good styling. The batter is simple, the cook time is quick, and the payoff is very “I host now.”
This brunch-worthy crepes recipe gives you a classic, lightly sweet base that works for both sweet and savory situations. And because the filling is where crepes really glow, you’ll get 12 fancy-feeling filling ideas to mix and match.
Why You’ll Love This
These crepes cook in minutes, fold like a dream, and instantly upgrade any weekend breakfast into a café moment—plus the 12 filling options mean everyone can build their own “fancy” plate without extra stress.
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 (any kind)
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Mix the dry ingredients: In a medium bowl, whisk together flour, sugar (if using), and salt.
- Add the wet ingredients: Whisk in the eggs, then slowly whisk in the milk until smooth.
- Finish the batter: Whisk in melted butter and vanilla (if using). The batter should be thin, like heavy cream.
- Rest the batter: Let it sit 15–30 minutes (on the counter is fine). This helps the flour hydrate for softer crepes.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter it.
- Pour and swirl: Pour about 1/4 cup batter into the pan and immediately swirl to coat the bottom in a thin layer.
- Cook: Cook 45–60 seconds until the edges look set and the bottom is lightly golden. Flip and cook 20–30 seconds more.
- Repeat: Slide onto a plate and keep going, buttering the pan lightly as needed. Stack crepes to keep them soft.
- Fill and serve: Add your filling, fold into quarters or roll, and finish with any toppings (powdered sugar, fresh herbs, drizzle, etc.).
Tips for the Best Results
- Use a blender if you want zero lumps—10 seconds and you’re done.
- Resting the batter helps prevent tearing and gives you that tender, flexible texture.
- Keep the heat at medium: too hot and they cook before the batter spreads; too low and they dry out.
- Swirl fast right after pouring. Hesitation = thick crepe.
- First crepe is the “tester crepe.” Totally normal. Consider it chef tax.
- Stack finished crepes on a plate (they steam each other slightly and stay pliable).
Variations
- More savory base: Skip the sugar and vanilla; add 1/2 teaspoon Dijon mustard to the batter for a subtle savory edge.
- Whole wheat vibe: Swap 1/3 of the flour for whole wheat flour (keep the rest all-purpose for flexibility).
- Dairy-free: Use plant milk and melted coconut oil or vegan butter.
- Chocolate crepes: Replace 2 tablespoons flour with unsweetened cocoa powder and add an extra tablespoon sugar.
- Mini crepes: Use 2 tablespoons batter each for a brunch board moment.
- 12 fancy-feeling fillings:
- Strawberries + whipped mascarpone + honey
- Lemon curd + blueberries + powdered sugar
- Nutella + sliced bananas + toasted hazelnuts
- Greek yogurt + granola + berries (crunchy brunch energy)
- Salted caramel + sautéed apples + cinnamon
- Ricotta + orange zest + pistachios
- Smoked salmon + herbed cream cheese + capers
- Ham + Gruyère + Dijon (classic and very “French café”)
- Sautéed mushrooms + goat cheese + thyme
- Spinach + feta + sun-dried tomatoes
- Scrambled eggs + cheddar + chives
- Roasted asparagus + prosciutto + shaved Parmesan
Storage & Reheating
Store leftover 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 pan over medium-low for about 20–30 seconds per side, or microwave briefly (covered) to keep them from drying out.
FAQ
Why are my crepes tearing when I flip them?
Tearing usually means the crepe is too thin in spots or it hasn’t set yet. Make sure the pan is properly heated, swirl quickly for an even layer, and wait until the edges look dry and lift easily before flipping. Resting the batter also helps a lot.
Do I really need to rest the batter?
You can cook immediately, but resting 15–30 minutes makes the crepes more tender and less likely to rip. If you’re in a rush, even 10 minutes while the pan heats and you prep fillings is a win.
What pan works best for crepes?
A nonstick skillet (8–10 inches) is the easiest option. If you have a dedicated crepe pan, great—use it. Avoid stainless steel unless you’re very confident with heat control and greasing.
How do I make crepes ahead for brunch guests?
Make the crepes up to a day in advance, stack with parchment, and refrigerate. Rewarm them quickly in a dry pan, then set up a filling bar so everyone can build a fancy combo without you cooking to order.
How do I keep savory fillings from making crepes soggy?
Drain or pat down juicy ingredients (tomatoes, mushrooms, spinach) and let hot fillings cool slightly before assembling so steam doesn’t get trapped. For extra insurance, spread a thin layer of cream cheese, ricotta, or grated cheese first—it acts like a moisture barrier.