Crepes are the brunch move when you want something that looks like you tried (but didn’t spend all morning doing it). They’re thin, buttery, and basically a blank canvas for sweet, savory, or “let’s do both” energy.
This is my go-to brunch-worthy crepes recipe, plus 12 filling ideas that instantly make them feel fancy—whether you’re feeding friends or just treating yourself like the main character.
Why You’ll Love This
These crepes cook fast, fold beautifully, and taste like a café order at home. The batter is simple, the texture is tender (not rubbery), and the filling options make it easy to go from cozy to elevated in one plate.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, but nice for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups 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)
How to Make It
- Make the batter: In a blender, combine flour, sugar, salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk in a bowl until very smooth.
- Rest: Let the batter rest 15–30 minutes at room temp (or cover and chill up to 24 hours). This helps the flour hydrate for softer crepes.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan—think “sheen,” not “puddle.”
- Pour and swirl: Lift the pan off the heat. Pour about 1/4 cup batter into the center, then quickly swirl to coat in a thin layer.
- Cook: Return pan to heat. Cook 45–75 seconds until the edges look dry and the bottom is lightly golden. Flip with a thin spatula and cook 20–40 seconds more.
- Stack: Slide the crepe onto a plate. Repeat with remaining batter, buttering the pan lightly as needed. Stack crepes with parchment between if you want extra insurance.
- Fill: Add your filling of choice (ideas below), then fold into quarters, roll like a wrap, or do the classic “half-moon” fold.
- Serve: Top with powdered sugar, fresh fruit, herbs, sauce, or a little extra butter—because brunch.
Tips for the Best Results
- Use a blender if you can: It’s the quickest way to get a silky batter with no flour pockets.
- Resting matters: Even 15 minutes makes crepes more flexible and less likely to tear.
- Control the heat: Medium is your sweet spot. Too hot = crispy and dry; too low = pale and tough.
- First crepe is the tester: Don’t judge yourself. Adjust heat and batter amount after the first one.
- Keep them warm: Stack on a plate and cover loosely with foil, or hold in a 200°F oven.
- Thin batter = thin crepes: If your batter feels thick, whisk in 1–2 tablespoons extra milk.
Variations
- 12 fancy fillings (mix and match):
- Lemon sugar + berries: Bright, simple, and very “French café.”
- Nutella + sliced strawberries: The classic that never disappoints.
- Mascarpone + honey + pistachios: Creamy, floral, and brunch-party approved.
- Whipped ricotta + fig jam: Sweet-tangy with a luxe vibe.
- Salted caramel + banana: Dessert crepe energy, still valid at brunch.
- Greek yogurt + granola + fruit: Crunchy, fresh, and not too sweet.
- Smoked salmon + crème fraîche + dill: Basically a bagel, but elevated.
- Ham + Gruyère + Dijon: Savory, melty, and very bistro.
- Spinach + feta + sun-dried tomatoes: Mediterranean moment, super satisfying.
- Mushrooms + goat cheese + thyme: Cozy and fancy at the same time.
- Caprese: Mozzarella + tomato + basil + balsamic glaze (add after cooking).
- Breakfast crepe: Scrambled eggs + cheddar + chives (add hot sauce if you’re that person).
- Make it extra tender: Swap 1/4 cup milk for 1/4 cup water or club soda for a lighter texture.
- Chocolate crepes: Add 2 tablespoons cocoa powder and an extra tablespoon of sugar; add 1–2 tablespoons milk if needed.
Storage & Reheating
Store cooled crepes stacked with parchment between 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 15–30 seconds per side, or microwave covered for 10–20 seconds (quick, but skillet keeps them best).
FAQ
How do I keep crepes from tearing when I flip them?
Tearing usually means the crepe isn’t set yet or the pan isn’t nonstick enough. Wait until the edges look dry and the center isn’t glossy, then flip with a thin spatula. Also: resting the batter helps a lot.
Can I make the batter the night before brunch?
Yes—this is the move. Blend, cover, and refrigerate up to 24 hours. Give it a quick whisk before cooking, and if it thickened overnight, add a splash of milk to loosen.
What pan size is best for brunch-worthy crepes?
An 8-inch skillet makes smaller, easy-to-handle crepes; a 10-inch gives you that big, restaurant-style look. Either works—just adjust batter amount (about 3 tablespoons for 8-inch, about 1/4 cup for 10-inch).
How do I make sweet and savory crepes from the same batch?
Keep the sugar and vanilla optional (or use just 1 tablespoon sugar). The base crepe is neutral enough for savory fillings like ham and Gruyère, but still perfect with fruit and honey.
What fillings can I prep ahead so brunch feels effortless?
Great make-ahead options: whipped ricotta or mascarpone, sliced fruit, sautéed mushrooms, scrambled eggs, and shredded cheese. For the fanciest vibe with the least effort, set out a “crepe bar” and let everyone build their own.