Crepes are the brunch move when you want something that feels restaurant-level, but you still want to stay in your cozy-at-home era. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—sweet, savory, or a little of both.
This brunch-worthy crepes recipe keeps the batter simple and reliable, then makes things feel fancy with 12 filling ideas you can mix and match. Put out a little DIY “crepe bar” and watch everyone suddenly become very invested in brunch.
Why You’ll Love This
These crepes cook fast, stack beautifully, and make any filling look elevated—like you planned a whole vibe—while still being easy enough for a regular weekend morning.
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 milk is best, but any works)
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 1/2 teaspoon lemon zest (optional, bright and brunchy)
How to Make It
- Mix the batter. In a blender (or a bowl with a whisk), combine flour, sugar (if using), and salt. Add eggs, milk, melted butter, vanilla (if using), and lemon zest (if using). Blend or whisk until smooth.
- Rest. Let the batter rest for 15–30 minutes at room temp (or cover and refrigerate up to overnight). This helps the flour hydrate and makes softer crepes.
- Preheat the pan. Heat an 8- to 10-inch nonstick skillet over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s coated but not greasy.
- Pour and swirl. Pour about 1/4 cup batter into the center of the pan and immediately swirl to coat in a thin layer. (If it seems too thick to swirl, add a splash of milk to the batter.)
- Cook the first side. Cook 45–75 seconds until the edges look set and lightly golden and the center is no longer wet.
- Flip. Loosen with a thin spatula, then flip and cook the second side for 20–40 seconds until lightly golden.
- Stack and repeat. Slide onto a plate and stack crepes as you go. Butter the pan lightly every 2–3 crepes as needed.
- Fill and serve. Add fillings, fold into triangles or roll like a wrap, and finish with a dusting of powdered sugar or a drizzle of sauce if you want extra brunch energy.
Tips for the Best Results
- Use a blender if you can. It’s the easiest way to get a silky, lump-free batter.
- Resting matters. Even 15 minutes makes the texture more tender and less “egg-y.”
- Medium heat is your friend. Too hot and you’ll brown before the crepe sets; too low and it dries out.
- Butter lightly. A little fat prevents sticking, but too much makes the crepe fry and get spotty.
- Dial in the batter consistency. It should pour like heavy cream. If it’s thick, whisk in milk 1 tablespoon at a time.
- First crepe is the tester. Use it to adjust heat and batter amount—totally normal.
Variations
- Classic lemon sugar: Fresh lemon juice + sugar + a little butter. Simple, iconic, always hits.
- Strawberries & mascarpone: Mascarpone + sliced strawberries + honey. Tastes like you ordered it.
- Nutella banana crunch: Nutella + bananas + toasted hazelnuts or granola for texture.
- Berry jam & whipped cream: Raspberry or strawberry jam + whipped cream + a pinch of salt to balance.
- Salted caramel apple: Sautéed apples + cinnamon + salted caramel sauce (store-bought is fine).
- Smoked salmon brunch: Cream cheese + smoked salmon + dill + capers + lemon zest.
- Ham, Swiss & Dijon: Warm ham + Swiss + a swipe of Dijon; fold and crisp lightly in the pan.
- Spinach, feta & herbs: Sautéed spinach + feta + parsley or dill; add black pepper.
- Mushroom & Gruyère: Sautéed mushrooms + Gruyère + thyme; feels very bistro.
- Caprese moment: Fresh mozzarella + tomatoes + basil + balsamic glaze (warm just enough to melt).
- Chicken pesto: Shredded rotisserie chicken + pesto + mozzarella; fold and heat until melty.
- Breakfast crepe: Scrambled eggs + cheddar + crispy bacon; add salsa or hot honey if you like.
Storage & Reheating
Store cooled 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 skillet over medium-low for 15–30 seconds per side, or microwave covered for 10–15 seconds (they’ll be softer). Add fillings after reheating for the best texture.
FAQ
How do I keep crepes warm for brunch without drying them out?
Stack them on a plate and cover loosely with foil, or keep them on a baking sheet in a 200°F oven. Stacking helps them stay flexible; just don’t leave them uncovered, or the edges can crisp and crack.
Why are my crepes tearing when I flip them?
Usually the crepe needs a little more time to set, or the heat is too high so the outside cooks before the center stabilizes. Lower to medium, wait until the edges look dry, and use a thin spatula to loosen fully before flipping.
Can I make the batter ahead of time for a brunch spread?
Yes—this is actually ideal. Make the batter up to 24 hours ahead and store it covered in the fridge. Give it a quick blend or whisk before cooking, and thin with a splash of milk if it thickened overnight.
What’s the best pan size for evenly thin crepes?
An 8- to 10-inch nonstick skillet is the sweet spot for home kitchens. Smaller pans make thicker crepes unless you reduce batter, and larger pans can be harder to swirl quickly before the batter sets.
How do I make savory crepes from this recipe?
Skip the sugar, vanilla, and lemon zest. Keep the salt. Savory fillings like smoked salmon, mushrooms and Gruyère, or ham and Swiss work best when you warm the filled crepe briefly in the pan so the cheese melts and everything feels extra polished.