If brunch had a main character, it would be crepes. They’re thin, buttery, and somehow make a random Tuesday feel like a café moment. The best part? They’re way easier than they look once you know the rhythm.
This brunch-worthy crepes recipe is your base, and then we’re going all in with 12 fillings that make them feel fancy—sweet, savory, and totally mix-and-match. Make a stack, set out toppings, and let everyone build their dream crepe.
Why You’ll Love This
These crepes cook fast, fold like a dream, and taste like you put in more effort than you actually did. Plus, the batter is simple pantry stuff, and the filling ideas turn one recipe into a full-on brunch spread.
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 2% works)
- 2 tablespoons melted unsalted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional; skip for savory)
- Zest of 1/2 lemon (optional, for a bright “fancy” vibe)
How to Make It
- Make the batter: In a blender, add flour, sugar, salt, eggs, milk, melted butter, vanilla (if using), and lemon zest (if using). Blend 20–30 seconds until smooth. (No blender? Whisk in a bowl—just whisk like you mean it.)
- Rest it: Let batter rest 15–30 minutes at room temp (or cover and refrigerate up to overnight). This helps the flour hydrate so your crepes turn out tender, not rubbery.
- Heat your pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter it, then wipe with a paper towel so it’s coated but not greasy.
- Pour and swirl: Lift the pan off the heat, pour about 1/4 cup batter in, and immediately swirl to coat the bottom in a thin layer. Return to heat.
- Cook: Cook 45–75 seconds until edges look set and the bottom is lightly golden. Flip with a thin spatula (or your bravery) and cook 20–40 seconds more.
- Stack and repeat: Slide onto a plate. Repeat with remaining batter, buttering the pan lightly as needed. Stack crepes as you go—they stay soft and warm that way.
- Fill: Add your filling of choice down the center, fold into thirds or quarters, and top with anything extra (powdered sugar, herbs, sauce, the works).
- Serve: Serve right away, or keep crepes warm under a clean towel while you cook the rest.
Tips for the Best Results
- Resting the batter is the cheat code for soft crepes that don’t tear.
- If the first crepe is weird, welcome to the club. Consider it the “pan calibration” crepe.
- Medium heat is the sweet spot—too hot and they brown before they set; too low and they dry out.
- Use just enough butter to coat the pan; excess makes lacy, brittle edges.
- For super-smooth batter without a blender, whisk eggs and milk first, then whisk in flour gradually.
- If batter thickens after sitting, whisk in 1–2 tablespoons milk to loosen it.
Variations
- Classic Lemon Sugar: Fill with a sprinkle of sugar, squeeze of lemon, and fold. Simple, iconic.
- Strawberries + Mascarpone: Mascarpone (or sweetened cream cheese), sliced berries, and a drizzle of honey.
- Nutella + Toasted Hazelnuts: Warm Nutella, chopped toasted hazelnuts, pinch of flaky salt.
- Bananas Foster-ish: Sauté bananas in butter, brown sugar, and cinnamon; spoon into crepes.
- Smoked Salmon + Dill Cream: Cream cheese with lemon and dill, smoked salmon, capers, red onion.
- Ham + Gruyère: Add ham and shredded Gruyère; fold and warm until melty.
- Spinach + Feta: Sauté spinach with garlic, fill with feta, finish with black pepper.
- Mushroom + Thyme: Cook mushrooms until browned, add thyme and a splash of cream.
- Caprese: Fresh mozzarella, tomatoes, basil, drizzle of balsamic glaze.
- Apple Pie: Cinnamon-sautéed apples + a spoon of Greek yogurt or whipped cream.
- Peanut Butter + Jam: A grown-up PB&J moment—add sliced strawberries for extra.
- Churro Crepe: Brush inside with butter, sprinkle cinnamon sugar, roll up, and crisp briefly in the pan.
Storage & Reheating
Store cooled 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 nonstick skillet over medium-low for 15–30 seconds per side, or microwave in a damp paper towel for 10–15 seconds (skillet keeps the best texture).
FAQ
Do I really need to rest crepe batter?
It’s not mandatory, but it makes a noticeable difference. Resting relaxes gluten and fully hydrates the flour, which means crepes that are more tender and less likely to tear. Even 15 minutes helps.
What pan is best for crepes?
A nonstick 8- to 10-inch skillet is perfect. If you have a crepe pan, great, but you don’t need it. The key is a smooth surface and even heat, plus a thin spatula for flipping.
How do I keep crepes warm for brunch?
Stack them on a plate and cover with a clean kitchen towel, or keep them on a baking sheet in a 200°F oven while you cook the rest. Don’t leave them uncovered or they’ll dry out at the edges.
How can I make a crepe filling bar that feels fancy?
Pick 2–3 sweet fillings and 2–3 savory fillings from the list, then add “finisher” bowls: powdered sugar, lemon wedges, chopped herbs, toasted nuts, and a sauce like honey or balsamic glaze. Set out warm crepes in a stack and let everyone build.
Can I make these crepes ahead of time for a brunch party?
Yes. Make crepes up to 2 days ahead, stack with parchment, and refrigerate. Reheat in a skillet for the best texture, then fill right before serving so they don’t get soggy—especially with juicy fruit or saucy fillings.