Crepes are the brunch move when you want something that feels fancy without turning your kitchen into a full-on restaurant. They’re thin, buttery, and basically the perfect blank canvas for whatever you’re craving—sweet, savory, or a little of both.
This brunch-worthy crepes recipe is simple enough for a lazy weekend, but it delivers that “how did you make this?!” energy. And because toppings are half the fun, you’re also getting 12 filling ideas that instantly level them up.
Why You’ll Love This
These crepes cook fast, fold beautifully, and taste like something you’d pay $18 for with a latte—yet the batter comes together in minutes with pantry basics, plus the filling ideas make it feel new every time.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, but great for brunch)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups milk (dairy or unsweetened oat milk both work)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet-leaning crepes)
How to Make It
- Mix the dry ingredients: In a medium bowl, whisk together flour, sugar (if using), and salt.
- Add wet ingredients: Whisk in eggs, then slowly whisk in milk until smooth. Stir in melted butter and vanilla (if using).
- Rest the batter: Let it sit for 10–20 minutes. This relaxes the flour and helps prevent tough crepes.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Add a tiny bit of butter and swirl to coat.
- Pour and swirl: Pour about 1/4 cup batter into the center, then quickly swirl the pan to make a thin, even layer.
- Cook: Cook 45–75 seconds until the edges look dry and the bottom is lightly golden. Flip carefully and cook 15–30 seconds more.
- Repeat: Transfer to a plate and continue with the remaining batter, adding a small dab of butter as needed.
- Fill and fold: Add your chosen filling, then fold into quarters or roll up like a little crepe burrito. Serve warm.
Tips for the Best Results
- Use a blender if you want ultra-smooth batter with zero whisking drama—15 seconds is plenty.
- Resting matters: even 10 minutes helps the crepes cook up tender and less likely to tear.
- Keep heat at medium: too hot = crispy edges and a crepe that sets before you can swirl.
- First crepe is the “tester” (always). Adjust heat and batter amount after that one.
- If the batter thickens as it sits, whisk in 1–2 tablespoons milk to loosen it.
- Stack crepes with parchment or just stack them plain—either way, they stay soft and foldable.
Variations
- Classic lemon-sugar: Fresh lemon juice + a sprinkle of sugar. Simple, iconic, brunch-approved.
- Strawberries & whipped cream: Add sliced berries and a big spoon of whipped cream; finish with powdered sugar.
- Nutella banana crunch: Nutella + sliced banana + toasted chopped hazelnuts or almonds.
- Berry mascarpone: Mascarpone (or cream cheese) mixed with a little honey, plus mixed berries.
- Salted caramel apple: Sauté diced apples with butter and cinnamon; drizzle salted caramel.
- Smoked salmon & herby cream cheese: Spread cream cheese mixed with dill + lemon zest; add salmon and capers.
- Ham, Gruyère & Dijon: Add a thin swipe of Dijon, a handful of shredded Gruyère, and warm ham.
- Spinach mushroom melt: Sauté mushrooms and spinach, then add Swiss or mozzarella.
- Caprese brunch crepe: Fresh mozzarella + tomatoes + basil; drizzle balsamic glaze.
- Breakfast sausage & egg: Scrambled eggs + crumbled sausage + cheddar (very “brunch café” energy).
- Chicken pesto: Shredded chicken + pesto + a little mozzarella; warm until melty.
- PB&J glow-up: Peanut butter + raspberry jam + sliced strawberries (or granola for crunch).
Storage & Reheating
Store cooked, unfilled crepes stacked in an airtight container in the fridge for up to 3 days, or freeze with parchment between each for up to 2 months. Reheat in a dry nonstick pan over medium-low for 20–30 seconds per side, or microwave covered with a damp paper towel in 10–15 second bursts until warm and flexible.
FAQ
Why are my crepes tearing when I flip them?
Tearing usually means the crepe is too thin, the pan isn’t nonstick enough, or it hasn’t cooked long enough on the first side. Let the edges look set and slightly dry before flipping, and use a thin spatula. If it keeps happening, whisk in 1–2 tablespoons flour to slightly thicken the batter.
Can I make the batter ahead for brunch?
Yes—make it the night before and store it covered in the fridge. Whisk well before cooking (the flour can settle). If it’s thicker in the morning, add a small splash of milk until it pours easily.
What pan size is best for brunch-style crepes?
An 8-inch pan gives you cute, easy-to-handle crepes; a 10-inch pan makes more café-style, plate-filling crepes. Either works—just adjust batter amount (about 3 tablespoons for 8-inch, about 1/4 cup for 10-inch).
How do I keep crepes warm while I cook the rest?
Stack them on a plate and cover loosely with foil, or keep them in a 200°F oven on an oven-safe plate. They stay soft and foldable, which is exactly what you want for filling.
Which fillings feel “fancy” but are actually easy?
Berry mascarpone, smoked salmon with herby cream cheese, and ham-Gruyère-Dijon are the quickest fancy wins. They’re minimal cooking, big flavor, and they look like you planned a whole brunch spread (even if you didn’t).