Crepes are that one brunch move that looks like you tried really hard… but secretly, they’re just a thin pancake with good vibes. Make a simple batter, swirl it in a pan, and suddenly your kitchen feels like a cute little café.
This brunch-worthy crepes recipe is classic and flexible, plus I’m giving you 12 filling ideas that instantly make them feel fancy—whether you’re team sweet, savory, or “why not both.”
Why You’ll Love This
These crepes cook fast, fold like a dream, and go from basic to bougie with whatever you’re craving—fruit, cheese, smoked salmon, chocolate, you name it. Perfect for weekend brunch, holiday mornings, or anytime you want a “wow” plate without a ton of work.
Ingredients
- 1 cup (120g) all-purpose flour
- 2 tablespoons sugar (optional for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups (300ml) milk (whole milk is best, but any works)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1/2 teaspoon lemon zest or orange zest (optional, for extra brunch energy)
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. No blender? Whisk vigorously in a bowl until silky.
- Rest it: Let the batter rest 15–30 minutes at room temp (or cover and chill up to 24 hours). This helps the flour hydrate and makes tender, flexible crepes.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Add a tiny bit of butter and swirl to coat; 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 immediately swirl the pan to spread into a thin circle. Return to heat.
- Cook and flip: Cook 45–75 seconds until the edges look set and the bottom is lightly golden. Slide a thin spatula under and flip; cook 20–40 seconds more.
- Stack and cover: Transfer to a plate and stack crepes as you go. Cover with a clean towel or foil to keep warm and soft.
- Fill and fold: Add your filling, then fold into quarters, roll like a wrap, or fold in half. Finish with toppings (powdered sugar, herbs, a drizzle, whatever fits the vibe).
- Serve: Crepes are best warm, but they’re also great at room temp for a brunch board situation.
Tips for the Best Results
- Use a blender if you can: It makes the smoothest batter with zero lumps.
- Rest the batter: Even 15 minutes helps prevent tearing and improves texture.
- Medium heat is your friend: Too hot and they’ll spot-burn before setting; too low and they’ll dry out.
- Measure the pour: A 1/4 cup scoop is a great starting point for an 8–10 inch pan.
- Don’t over-butter: A light film is perfect; too much butter makes the surface greasy and uneven.
- First crepe is a tester: Adjust heat and batter amount after the first one—this is normal and very brunch-core.
- If batter thickens: Whisk in 1–2 tablespoons milk to loosen it back up.
Variations
- Sweet crepes: Keep the sugar and vanilla, and add zest for a bright, bakery-style flavor.
- Savory crepes: Skip sugar/vanilla; add 1 teaspoon Dijon mustard to the batter for subtle tang (optional).
- Whole wheat: Swap half the flour for whole wheat pastry flour for a slightly nutty taste.
- Gluten-free: Use a 1:1 gluten-free baking blend; rest the batter a full 30 minutes for best texture.
- Mini crepes: Make silver-dollar crepes for a brunch platter—cute, snacky, and great for sampling fillings.
- 12 fancy filling ideas: 1) Lemon sugar + whipped cream, 2) Nutella + sliced strawberries, 3) Mascarpone + honey + berries, 4) Banana + salted caramel, 5) Ricotta + jam + toasted almonds, 6) Apple cinnamon compote, 7) Smoked salmon + crème fraîche + dill, 8) Ham + Gruyère + Dijon, 9) Spinach + feta + sun-dried tomatoes, 10) Mushroom + goat cheese + thyme, 11) Caprese (mozzarella, tomato, basil) + balsamic drizzle, 12) Prosciutto + arugula + parmesan + lemon.
Storage & Reheating
Store cooled 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 15–30 seconds per side, or microwave covered for 10–20 seconds until warm and flexible (don’t overdo it or they’ll get rubbery).
FAQ
Can I make the crepe batter the night before brunch?
Yes—this is actually ideal. Blend/whisk, cover, and refrigerate up to 24 hours. Before cooking, whisk again and add a splash of milk if it thickened.
Why are my crepes tearing when I flip them?
Tearing usually means the crepe is too thin, undercooked, or the batter didn’t rest. Let it cook until the edges look set and the bottom releases easily, and rest the batter at least 15 minutes.
What pan size is best for brunch-worthy crepes?
An 8-inch pan makes smaller, easy-to-handle crepes; a 10-inch pan gives you that classic café size. Use a nonstick skillet or a dedicated crepe pan if you have one.
How do I keep crepes warm for a crowd without drying them out?
Stack cooked crepes on a plate and cover with foil, or keep them on a baking sheet in a 200°F (95°C) oven with a loose foil tent. Don’t leave them uncovered or they’ll dry at the edges.
Which fillings make crepes feel the most “fancy” with minimal effort?
Go for contrast and a finishing touch: mascarpone + honey + berries; smoked salmon + crème fraîche + dill; or mushroom + goat cheese + thyme. A sprinkle of herbs, toasted nuts, or a drizzle (balsamic, caramel, or chocolate) makes them look restaurant-level in seconds.