Crepes are the brunch move when you want something that looks like you tried (but it’s secretly easy). They’re thin, buttery, and basically a blank canvas for whatever vibe you’re craving: sweet, savory, or “I want both.”
This brunch-worthy crepes recipe is my go-to for hosting, holidays, or just making a regular weekend feel elevated. Plus, I’m giving you 12 filling ideas that instantly make crepes feel fancy without requiring chef energy.
Why You’ll Love This
These crepes cook fast, use simple pantry ingredients, and feel effortlessly special. Make a stack, set out fillings, and suddenly you’ve got a DIY crepe bar that makes everyone think you’re a brunch genius.
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% preferred)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1 to 2 teaspoons lemon zest (optional, for a bright “fancy” moment)
How to Make It
- Make the batter: In a blender (or a bowl with a whisk), combine flour, sugar, and salt. Add eggs and milk and blend/whisk until smooth.
- Add richness: Blend in melted butter, vanilla (if using), and lemon zest (if using) until fully combined.
- Rest the batter: Let it sit for 15–30 minutes at room temp (or cover and chill up to overnight). This helps the crepes cook up tender, not chewy.
- Heat the pan: Warm an 8–10 inch nonstick skillet over medium heat. Lightly butter the pan (a little goes a long way).
- Cook the first crepe: Pour about 1/4 cup batter into the pan, immediately swirling to coat in a thin layer. Cook 45–75 seconds until the edges look set and the bottom is lightly golden.
- Flip: Use a thin spatula to flip and cook the second side for 20–40 seconds.
- Stack and repeat: Slide onto a plate and stack crepes as you go. Butter the pan lightly as needed between crepes.
- Fill and fold: Add fillings to the center, then fold into quarters, roll like a wrap, or do a fancy envelope fold. Finish with a dusting of powdered sugar, a drizzle, or fresh herbs depending on your filling.
Tips for the Best Results
- Use a blender for the smoothest batter (no lumps, no stress). If whisking, sift the flour first.
- Resting the batter matters: it relaxes the flour and makes crepes softer and easier to flip.
- Keep heat at medium: too hot and they’ll brown before they set; too low and they’ll dry out.
- The first crepe is a tester. Adjust heat and batter amount after that one—everyone’s stove is dramatic in its own way.
- Swirl fast after pouring so the crepe stays thin and even.
- If the batter thickens after resting, whisk in 1–2 tablespoons milk to loosen it.
- For clean edges, use a small offset spatula or silicone spatula to lift and flip.
Variations
- Classic Lemon Sugar: lemon juice + zest + a shower of sugar. Simple, iconic, and never not chic.
- Strawberries & Mascarpone: sweetened mascarpone + sliced strawberries + a drizzle of honey.
- Nutella Banana Crunch: Nutella + banana + toasted hazelnuts or sliced almonds.
- Blueberry Compote & Whipped Cream: warm berries (or jam) + vanilla whipped cream.
- Salted Caramel Apple: sautéed cinnamon apples + salted caramel + pinch of flaky salt.
- Smoked Salmon & Herby Cream Cheese: cream cheese mixed with dill + salmon + capers + lemon.
- Ham, Gruyère & Dijon: thin ham + shredded Gruyère + swipe of Dijon; fold and warm until melty.
- Spinach, Feta & Sun-Dried Tomato: quick-sauté spinach + crumbled feta + chopped sun-dried tomatoes.
- Mushroom & Thyme: sautéed mushrooms + a little garlic + thyme + splash of cream.
- Caprese Brunch Crepe: fresh mozzarella + tomato + basil + balsamic glaze.
- Chicken Pesto: shredded rotisserie chicken + pesto + mozzarella; broil briefly for peak melt.
- Peaches & Ricotta: ricotta + sliced peaches + honey + crushed pistachios.
Storage & Reheating
Store plain 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 skillet over medium-low for 20–30 seconds per side, or microwave covered for 10–15 seconds to soften (then fill right away).
FAQ
How do I keep crepes warm for brunch without drying them out?
Stack them on a plate and cover with foil, or keep them in a low oven (about 200°F) on a baking sheet with foil over the top. Stacking traps a bit of steam, which keeps them flexible.
Why are my crepes tearing when I flip them?
Usually the batter is too thick, the pan isn’t hot enough, or you’re flipping too early. Thin the batter with a tablespoon or two of milk, let the crepe cook until the edges look set, and use a thin spatula to get under it cleanly.
Can I make the crepe batter ahead of time?
Yes—this is actually ideal. Mix the batter, cover, and refrigerate up to 24 hours. Give it a quick whisk before cooking; if it thickened, add a splash of milk.
What fillings make crepes feel the fanciest with minimal effort?
Mascarpone + berries, smoked salmon + dill, and peaches + ricotta are top-tier for “fancy” energy with almost zero prep. A finishing touch like lemon zest, powdered sugar, fresh herbs, or crunchy nuts does a lot.
Can I turn this into savory-only crepes?
Absolutely. Skip the sugar and vanilla, and consider adding a pinch of black pepper or chopped herbs to the batter. Savory fillings like ham and Gruyère, mushrooms and thyme, or spinach and feta pair perfectly.