Crepes are that brunch flex that looks wildly impressive but is secretly very doable. They’re thin, tender, and basically a blank canvas for whatever mood you’re in: sweet, savory, cozy, fresh, or full-on fancy.
This brunch-worthy crepes recipe keeps things classic (no weird ingredients), plus you’ll get 12 filling ideas that make a simple stack feel like a café order.
Why You’ll Love This
These crepes cook fast, fold like a dream, and taste like you planned an entire “brunch moment” on purpose—whether you go with strawberries and cream or smoked salmon and dill.
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 or 2% works great)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1/4 cup water (helps them stay thin and lacy)
How to Make It
- Make the batter: In a blender (or a bowl with a whisk), combine flour, sugar (if using), salt, eggs, milk, melted butter, vanilla (if using), and water. Blend/whisk until smooth.
- Rest the batter: Let it sit 15–30 minutes (counter is fine). This helps the flour hydrate so your crepes turn out soft, not chewy.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter it, then wipe with a paper towel so it’s coated but not greasy.
- Pour and swirl: Pour about 1/4 cup batter into the center and immediately swirl the pan to spread it into a thin circle.
- Cook and flip: Cook 45–75 seconds until the top looks set and the edges lift. Flip carefully and cook 20–40 seconds more.
- Stack and keep warm: Slide onto a plate and stack. Repeat with remaining batter, buttering the pan lightly as needed.
- Fill and fold: Add your filling to one side, then fold into quarters (or roll like a wrap). If you want “brunch energy,” dust sweet crepes with powdered sugar or add fresh herbs to savory ones.
- Serve immediately: Crepes are best warm, when they’re extra flexible and the fillings melt just a little.
Tips for the Best Results
- Use a blender if you can: It makes a super smooth batter with zero flour pockets.
- Resting matters: Even 15 minutes improves texture and helps prevent tearing.
- Keep the heat steady: Medium is the sweet spot; too hot = crispy edges, too cool = pale and dry.
- Measure your pour: A consistent 1/4 cup (or a small ladle) makes evenly sized crepes.
- Wipe the butter: You want a whisper of butter, not a frying situation.
- First crepe is the tester: Adjust heat and batter amount after the first one—totally normal.
- If batter feels thick: Add 1–2 teaspoons water at a time until it spreads quickly when you swirl.
Variations
- Lemon Ricotta + Blueberries: Mix ricotta with lemon zest and a little honey; add blueberries.
- Strawberries + Mascarpone: Mascarpone lightly sweetened with powdered sugar, plus sliced berries.
- Nutella + Bananas + Sea Salt: A thin swipe of Nutella, banana coins, and a tiny pinch of salt.
- Apple Cinnamon “Pie”: Sauté diced apples with butter, cinnamon, and a spoon of brown sugar.
- Salted Caramel + Toasted Pecans: Store-bought caramel is totally allowed; add pecans for crunch.
- Vanilla Yogurt + Honey + Granola: High-protein, brunchy, and gives parfait vibes.
- Smoked Salmon + Cream Cheese + Dill: Add capers and a squeeze of lemon if you want it extra.
- Ham + Gruyère: Warm the filled crepe in the pan for 30 seconds to melt the cheese.
- Spinach + Feta + Egg: Add scrambled eggs and a pinch of black pepper for a full meal.
- Mushroom + Thyme + Goat Cheese: Sauté mushrooms until golden; finish with fresh thyme.
- Pesto Chicken + Mozzarella: Use rotisserie chicken for the easiest “fancy.”
- Caprese: Fresh mozzarella, tomatoes, basil, and a drizzle of balsamic glaze.
Storage & Reheating
Store plain crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over medium-low for about 20–30 seconds per side, or microwave covered for 15–25 seconds until just warm (don’t overdo it or they’ll toughen).
FAQ
Do I need to rest crepe batter?
You don’t have to, but it makes a noticeable difference. Resting 15–30 minutes helps the flour fully absorb the liquid, which gives you softer crepes that tear less and cook more evenly.
What pan is best for crepes?
A nonstick skillet (8–10 inches) is perfect, especially if you’re new to crepes. A crepe pan works too, but it’s not required—smooth nonstick + medium heat is the real secret.
How do I keep crepes warm for brunch?
Stack cooked crepes on a plate and cover loosely with foil, or keep them on a sheet pan in a 200°F oven while you cook the rest. They stay flexible and warm without drying out.
Why are my crepes tearing or sticking?
Tearing usually means the batter is too thick or wasn’t rested; add a splash of water and let it sit. Sticking is often the pan not being hot enough, or not enough butter on the surface—lightly butter and wipe, then try again.
Can I make crepes ahead of time for a “fancy fillings” bar?
Yes, and it’s a great move for hosting. Make the crepes up to 2–3 days ahead, refrigerate with parchment between layers, then rewarm in a skillet before setting out your 12 fillings so everyone can build their own.