Crepes are that brunch move that looks like you tried way harder than you did. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—sweet, savory, or a little bit of both.
This brunch-worthy crepes recipe keeps things classic, then gives you 12 filling ideas that instantly make them feel fancy (without turning your kitchen into a restaurant line).
Why You’ll Love This
These crepes come out tender and flexible (no tearing drama), the batter whisks together in minutes, and the filling ideas range from “cute and cozy” to “wow, you made this?”—perfect for brunch, dessert, or breakfast-for-dinner.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, 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)
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 gradually whisk in the milk until smooth.
- Finish the batter. Whisk in melted butter and vanilla (if using). If you see small lumps, don’t panic—keep whisking, or strain the batter through a fine-mesh sieve.
- Rest the batter. Let it sit 15–30 minutes at room temp (or cover and chill up to overnight). This helps the flour hydrate so the crepes cook up soft and flexible.
- Heat your pan. Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so you don’t fry the crepes.
- Pour and swirl. Pour about 1/4 cup batter into the center, immediately swirling the pan to coat in a thin layer. If it looks too thick, add a splash of milk to the batter.
- Cook and flip. Cook 45–60 seconds until the edges look set and lightly golden. Flip carefully and cook 20–30 seconds more.
- Stack and keep warm. Slide onto a plate and stack (this keeps them soft). Repeat with remaining batter, buttering the pan as needed. Fill, fold, and serve.
Tips for the Best Results
- Resting is the secret. Even 15 minutes makes the batter smoother and the crepes less likely to tear.
- Use medium heat. Too hot and they get crispy and patchy; too low and they dry out.
- Less butter than you think. A thin swipe is enough—excess butter causes lacy edges and uneven browning.
- The first crepe is a tester. Adjust heat and batter thickness after the first one; it’s basically tradition.
- Swirl fast. Pour, then immediately rotate the pan so the batter spreads before it sets.
- Keep them covered. If making a batch, cover the stack with foil or a clean towel to prevent drying.
Variations
- Classic Lemon Sugar: Fresh lemon juice + a sprinkle of sugar. Simple, bright, and very “French café.”
- Strawberries & Cream: Sliced strawberries + sweetened whipped cream (or mascarpone) + a dusting of powdered sugar.
- Nutella Banana Crunch: Nutella + banana slices + toasted hazelnuts or almonds.
- Blueberry Cheesecake: Cream cheese (softened) mixed with a little honey + blueberries + lemon zest.
- Salted Caramel Apple: Sautéed apples with cinnamon + salted caramel drizzle + flaky salt.
- Tiramisu-Inspired: Mascarpone + a swipe of espresso syrup + cocoa powder on top.
- Ham, Gruyère & Dijon: A thin spread of Dijon + ham + grated Gruyère; fold and warm until melty.
- Smoked Salmon & Herb Cream Cheese: Cream cheese mixed with dill + smoked salmon + capers + squeeze of lemon.
- Spinach Mushroom Melt: Sautéed mushrooms + spinach + mozzarella or Swiss; add a pinch of garlic powder.
- Caprese Brunch Crepe: Fresh mozzarella + tomatoes + basil + balsamic glaze (so pretty, so easy).
- Breakfast Crepe: Scrambled eggs + bacon or sausage + cheddar; add hot sauce if that’s your vibe.
- Chicken Pesto: Rotisserie chicken + pesto + roasted tomatoes; feels fancy, takes five minutes.
Storage & Reheating
Store plain 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 skillet over low-medium heat for about 15–30 seconds per side, or microwave briefly (covered) so they stay soft—then add fillings right before serving.
FAQ
Can I make the crepe batter ahead for brunch?
Yes—this is one of the best make-ahead brunch tricks. Mix the batter, cover, and refrigerate overnight (up to 24 hours). Give it a quick whisk before cooking; if it thickened, add a tablespoon or two of milk.
Why are my crepes tearing when I flip them?
Tearing usually means the crepe is too thin and delicate because it’s undercooked, or the batter didn’t rest. Let the first side cook until the edges look set and you can slide a spatula underneath easily. Also make sure your pan is nonstick and lightly buttered.
How do I make crepes feel fancy without extra work?
Go for one “wow” element: fresh berries, citrus zest, a drizzle (honey, caramel, balsamic glaze), or a sprinkle of chopped toasted nuts. Even a simple filling looks elevated if you fold crepes into triangles and finish with powdered sugar or herbs.
Can I make these crepes savory?
Absolutely. Skip the sugar and vanilla in the batter. Savory fillings like ham and Gruyère, smoked salmon and herb cream cheese, or spinach-mushroom cheese are brunch-ready and still feel special.
What pan size is best, and how much batter should I use?
An 8–10 inch nonstick skillet is ideal for easy flipping and pretty folds. Start with about 1/4 cup batter per crepe, then adjust: use a little less for thinner crepes, a little more if your pan is larger.