Crepes are the brunch flex that looks like you spent hours in the kitchen… when you really didn’t. They’re thin, buttery, and basically a blank canvas for whatever vibe you’re craving: sweet, savory, or somewhere in between.
This brunch-worthy crepes recipe keeps things classic and foolproof, then takes it up a notch with 12 fillings that make them feel fancy (without being fussy). Make a stack, set out fillings, and let everyone build their own dream crepe.
Why You’ll Love This
These crepes come out soft and lacy with crisp edges, and the batter is made in minutes (blender-friendly). Plus, the 12 filling ideas make brunch feel like a café spread—perfect for weekends, showers, or “just because” mornings.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups milk (whole or 2% is best)
- 2 tablespoons melted unsalted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, but great for sweet crepes)
- Neutral oil or extra butter for cooking
How to Make It
- Make the batter: In a blender (or bowl), combine flour, sugar, and salt. Add eggs, milk, melted butter, and vanilla (if using). Blend or whisk until smooth.
- Rest it: Let the batter rest 15–30 minutes (room temp). This relaxes the gluten so your crepes stay tender, not chewy.
- Heat the pan: Warm a nonstick skillet or crepe pan over medium heat. Lightly butter or oil the surface.
- Pour and swirl: Lift the pan off heat, pour about 1/4 cup batter in, and immediately swirl to coat the bottom in a thin layer.
- Cook: Return to heat and cook 45–75 seconds, until the top looks set and the edges start to lightly brown.
- Flip: Slide a spatula under and flip. Cook the second side 20–40 seconds.
- Stack: Transfer to a plate and stack crepes as you go (they stay soft this way). Add a tiny swipe of butter between a few if you want extra richness.
- Fill and serve: Add your filling(s), fold into quarters or roll, and finish with a dusting of powdered sugar, a drizzle, or fresh herbs—depending on the vibe.
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 helps the crepes cook up more delicate.
- Adjust thickness: If the batter feels too thick to swirl, whisk in 1–2 tablespoons milk. If it’s tearing, add 1–2 teaspoons flour.
- Medium heat is your friend: Too hot = crispy and brittle; too low = pale and rubbery.
- First crepe is a tester: Totally normal. Use it to dial in heat and batter amount.
- Keep them warm: Stack on a plate and cover loosely with foil, or keep in a low oven (200°F) while you finish the batch.
Variations
- 1) Lemon sugar: Fresh lemon juice + zest + a shower of sugar. Simple, iconic, secretly fancy.
- 2) Strawberry cheesecake: Sweetened cream cheese + sliced strawberries + graham cracker crumbs.
- 3) Nutella & banana: Warm Nutella + banana coins + a pinch of flaky salt.
- 4) Brown sugar cinnamon apples: Sauté apples with butter, cinnamon, and brown sugar until glossy.
- 5) Berries & mascarpone: Mascarpone + honey + mixed berries for instant brunch energy.
- 6) Salted caramel pear: Pear slices + caramel sauce + toasted pecans.
- 7) Smoked salmon brunch: Cream cheese + smoked salmon + capers + dill + lemon.
- 8) Ham & Gruyère: Warm ham + shredded Gruyère; fold and let the cheese melt.
- 9) Spinach feta: Sautéed spinach + feta + a squeeze of lemon.
- 10) Mushroom thyme: Butter-sautéed mushrooms + thyme + a little crème fraîche.
- 11) Caprese moment: Fresh mozzarella + tomatoes + basil + balsamic glaze.
- 12) Chicken pesto: Shredded chicken + pesto + roasted tomatoes (tastes like a café lunch, but make it brunch).
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 lightly buttered nonstick pan over medium-low for about 20–30 seconds per side, or microwave covered for 15–25 seconds (they’ll be softer, less crisp).
FAQ
Do I have to rest crepe batter?
You don’t have to, but it makes a noticeable difference. Resting 15–30 minutes helps the flour hydrate and relaxes gluten, so the crepes turn out more tender and less likely to tear.
Why are my crepes tearing or sticking to the pan?
Tearing usually means the pan isn’t hot enough, the batter is too thin, or the crepe is being flipped too early. Sticking is often a pan issue—use a nonstick skillet, preheat properly, and lightly butter/oil before each crepe (especially the first few).
How do I make these feel “fancy” for brunch without extra work?
Choose one elevated filling (like smoked salmon + dill or berries + mascarpone) and add a finishing touch: powdered sugar, lemon zest, flaky salt, fresh herbs, toasted nuts, or a drizzle (honey, balsamic glaze, caramel). It’s the tiny detail that reads restaurant.
Can I make crepes ahead for a brunch spread?
Yes—this is the move. Make the crepes the day before, cool completely, and refrigerate stacked with parchment. Reheat quickly in a skillet, then set out a “filling bar” so everyone builds their own.
What’s the best pan size and how much batter should I use?
An 8–10 inch nonstick skillet is ideal for brunch-sized crepes. Start with about 1/4 cup batter, then adjust: if the crepe is too thick, use a little less; if it doesn’t reach the edges when you swirl, use a bit more.