Crepes are the brunch move when you want something that feels café-fancy but is secretly super doable at home. They’re thin, tender, and basically a blank canvas for whatever mood you’re in: sweet, savory, or a “why not both?” situation.
This brunch-worthy crepes recipe gives you a simple, reliable batter plus 12 filling ideas that instantly elevate the vibe. Make a stack, set out toppings, and let everyone build their own masterpiece.
Why You’ll Love This
These crepes cook fast, fold like a dream, and taste impressive with minimal effort—perfect for weekends, guests, or anytime you want brunch that looks like you tried (even if you didn’t).
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, but great for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/4 cups milk (whole milk is ideal; any milk works)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Mix the batter. In a blender, combine flour, sugar, salt, eggs, milk, melted butter, and vanilla (if using). Blend 15–20 seconds until smooth. No blender? Whisk in a bowl until no big lumps remain.
- Rest it. Let the batter rest 15–30 minutes (on the counter is fine). This relaxes the flour and helps you get soft, flexible crepes.
- Heat your pan. Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter the pan, then wipe excess with a paper towel so you don’t fry the crepes.
- Pour and swirl. Pour about 1/4 cup batter into the center, then immediately swirl the pan to coat the bottom in a thin layer. If it looks too thick, use a touch less batter next time.
- Cook, then flip. Cook 45–60 seconds until the edges look set and the bottom is lightly golden. Slide a thin spatula under and flip; cook 20–30 seconds more.
- Stack and repeat. Transfer to a plate and stack crepes as you go (they won’t stick). Butter the pan lightly as needed.
- Fill and serve. Add your filling, then fold into quarters, roll like a wrap, or do a fancy fold. Serve warm.
- Optional brunch flex. Dust sweet crepes with powdered sugar or finish savory crepes with fresh herbs and a squeeze of lemon.
Tips for the Best Results
- Resting = better texture. Even 15 minutes helps; 30 is great if you have time.
- Use medium heat. Too hot and the batter sets before you can swirl; too low and you’ll dry them out.
- The first crepe is a tester. Adjust heat and batter amount after the first one. This is normal and very brunch-coded.
- Strain if needed. If you have stubborn lumps, pour batter through a fine-mesh strainer.
- Keep them warm. If cooking a big batch, hold crepes on a plate covered with foil, or in a 200°F oven for up to 20 minutes.
- Thin is the goal. Crepe batter should be pourable like heavy cream; add 1–2 tablespoons milk if it thickens as it rests.
Variations
- Sweet batter: Keep the sugar and vanilla; add 1/2 teaspoon cinnamon or a little orange zest.
- Savory batter: Skip sugar and vanilla; add a pinch of black pepper or a little chopped herbs.
- Whole wheat vibe: Swap up to 1/2 cup flour with whole wheat flour (add a splash more milk if needed).
- Dairy-free: Use plant milk and melted coconut oil or vegan butter.
- Gluten-free: Use a 1:1 gluten-free flour blend; rest the batter the full 30 minutes for best structure.
- 12 fillings that make them feel fancy:
- Strawberries + mascarpone + honey (soft, creamy, brunchy)
- Nutella + sliced bananas + toasted hazelnuts
- Lemon curd + blueberries + powdered sugar
- Ricotta + fig jam + pistachios (major café energy)
- Apples sautéed with cinnamon + salted caramel
- Smoked salmon + cream cheese + dill + capers
- Ham + Gruyère + Dijon (classic, melty, perfect)
- Sautéed mushrooms + goat cheese + thyme
- Spinach + feta + sun-dried tomatoes
- Chicken + pesto + mozzarella (savory lunch-crepe moment)
- Roasted asparagus + prosciutto + lemon zest
- Scrambled eggs + cheddar + chives (breakfast, but elevated)
Storage & Reheating
Store cooled crepes stacked with parchment between them in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick skillet over medium-low for about 20–30 seconds per side, or microwave covered for 10–15 seconds. You can also freeze them (parchment between each) for up to 2 months; thaw in the fridge overnight.
FAQ
How thin should crepe batter be?
It should pour easily and spread quickly when you swirl the pan—think heavy cream, not pancake batter. If it feels thick after resting, whisk in 1 tablespoon milk at a time until it loosens up.
Why are my crepes tearing when I flip them?
Most often: they’re undercooked on the first side or your pan isn’t nonstick enough. Let the edges look dry and set before flipping, and use a thin spatula. Also make sure you rested the batter so it’s more elastic.
Can I make crepes ahead for brunch guests?
Yes. Make them up to 2 days ahead, stack with parchment, and refrigerate. Reheat briefly in a skillet, then set up a “fill-your-own” bar with your 12 fancy fillings for an easy hosting win.
What pan size works best for this recipe?
An 8-inch pan makes smaller, easier-to-flip crepes; a 10-inch pan makes bigger, more dramatic brunch plates. Use about 3 tablespoons batter for 8-inch crepes and about 1/4 cup for 10-inch, adjusting as needed.
How do I keep savory fillings from making crepes soggy?
Keep wet ingredients (like sautéed mushrooms, spinach, or tomatoes) well-drained, and assemble right before serving. For extra insurance, spread a thin layer of something “barrier-ish” like cream cheese, goat cheese, or a swipe of Dijon before adding the rest.