Crepes are that brunch move that looks like you tried really hard (without actually doing the most). They’re thin, buttery, and basically a blank canvas for whatever “fancy café” vibe you want at home.
This brunch-worthy crepes recipe keeps things simple, then upgrades the experience with 12 filling ideas that feel elevated—sweet, savory, or a little of both. Pick one, mix and match, or set up a DIY crepe bar and let everyone build their dream stack.
Why You’ll Love This
These crepes cook fast, fold beautifully, and taste like the kind of brunch you’d happily pay $18 for—except you’re making them in your own kitchen, in comfy clothes, with total control over the fillings.
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 whole milk (or any milk)
- 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 (if using), salt, eggs, milk, melted butter, and vanilla (if using). Blend 20–30 seconds until smooth. No blender? Whisk in a bowl until fully combined, then strain if you see lumps.
- Rest: Let the batter rest 15–30 minutes at room temp (or cover and chill up to overnight). This helps the flour hydrate so your crepes turn out tender, not chewy.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe off excess with a paper towel—thin layer is the goal.
- Pour + swirl: Pour about 1/4 cup batter into the center and immediately swirl the pan to spread into a thin circle. If it’s too thick, whisk in 1–2 tablespoons milk to loosen.
- Cook: Cook 45–75 seconds until the edges look dry and lightly golden underneath. Flip with a thin spatula and cook 20–40 seconds more.
- Stack: Slide onto a plate and stack crepes as you go. They won’t stick together, and stacking keeps them warm.
- Repeat: Lightly butter the pan as needed and repeat with remaining batter.
- Fill + serve: Add your filling, fold into quarters or roll, and finish with a little “brunch energy” garnish (powdered sugar, herbs, lemon zest, or a drizzle).
Tips for the Best Results
- Rest the batter: Even 15 minutes makes a noticeable difference in texture.
- Use medium heat: Too hot and the crepes brown before they set; too low and they dry out.
- First crepe is a test crepe: It’s normal. Adjust heat and batter amount, then you’re golden.
- Go thin with the butter: A greasy pan makes lacy holes and weird frying—wipe it down between crepes.
- Swirl fast: The batter sets quickly; commit to the swirl like you mean it.
- Keep warm: Stack on a plate and cover loosely with foil if you’re making a bigger batch.
Variations
- 1) Lemon sugar classic: Fresh lemon juice + lemon zest + a sprinkle of sugar. Simple, iconic, secretly the best.
- 2) Strawberries & mascarpone: Mascarpone (or whipped cream cheese) + sliced berries + a drizzle of honey.
- 3) Nutella banana “dessert brunch”: Nutella + banana slices + toasted hazelnuts or almonds.
- 4) Salted caramel apple: Sauté thin apple slices in butter and cinnamon, then add salted caramel.
- 5) Mixed berry compote: Warm berries with a spoon of sugar and a squeeze of lemon; spoon over crepes.
- 6) Smoked salmon & herbed cream cheese: Cream cheese mixed with dill/chives + smoked salmon + capers + lemon.
- 7) Ham, Swiss & Dijon: Swiss cheese + thin ham + a swipe of Dijon; fold and warm until melty.
- 8) Spinach, feta & sun-dried tomato: Sauté spinach, add crumbled feta and chopped sun-dried tomatoes.
- 9) Mushroom, thyme & Gruyère: Cook mushrooms until browned; add thyme and Gruyère for big bistro energy.
- 10) Caprese: Fresh mozzarella + tomatoes + basil + balsamic glaze (add after heating so it stays glossy).
- 11) Chicken pesto: Shredded chicken + pesto + mozzarella; warm until gooey.
- 12) Breakfast flex: Scrambled eggs + crispy bacon/sausage + cheddar + a little hot honey or salsa.
Storage & Reheating
Store plain crepes stacked with parchment between (optional) in an airtight container in the fridge for up to 3 days, or freeze up to 2 months. Reheat in a dry nonstick skillet over medium-low for 20–30 seconds per side, or microwave covered for 10–15 seconds (just until pliable), then fill and serve.
FAQ
How do I make crepes that are thin (not pancake-y)?
Use a thinner batter (it should pour like heavy cream), a properly heated pan, and a quick swirl right after pouring. If your crepes are coming out thick, whisk in milk 1 tablespoon at a time until the batter spreads easily.
Do I really need to rest the batter?
It’s not mandatory, but it’s a major upgrade. Resting helps the flour hydrate and relaxes gluten so the crepes cook up tender and less prone to tearing. If you’re short on time, aim for 15 minutes.
What pan size works best for brunch-worthy crepes?
An 8-inch pan makes neat, easy-to-handle crepes; a 10-inch pan makes bigger, more dramatic “restaurant” ones. Either works—just adjust the batter amount (about 3 tablespoons for 8-inch, about 1/4 cup for 10-inch).
Can I make these ahead for a crepe bar?
Yes—make the crepes up to 2 days ahead and refrigerate stacked in an airtight container. Reheat quickly in a skillet, then set out fillings (sweet and savory) so everyone can build their own fancy combo.
Why are my crepes sticking or tearing when I flip?
Sticking usually means the pan isn’t nonstick enough, isn’t hot enough, or needs a light butter wipe. Tearing can happen if the crepe hasn’t set—wait until the edges look dry and the bottom is lightly golden before flipping. Also, a short batter rest helps a lot.