Crepes are that brunch move that looks like you tried way harder than you did. They’re thin, buttery, and basically a blank canvas for whatever you’re craving—sweet, savory, or a little “why not both?”
This brunch-worthy crepes recipe keeps things simple (no fancy tools required), plus I’m sharing 12 fillings that instantly make them feel café-level. Pick one, mix and match, and let your weekend breakfast glow up.
Why You’ll Love This
These crepes cook fast, fold like a dream, and taste elegant with minimal effort—aka the perfect “hosting energy” brunch even if it’s just you in cozy clothes.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, for sweet crepes)
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 1/2 cups milk (whole or 2% recommended)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional, for sweet crepes)
How to Make It
- Make the batter: In a blender (or a bowl with a whisk), combine flour, sugar (if using), and salt. Add eggs, milk, melted butter, and vanilla (if using). Blend or whisk until smooth.
- Rest the batter: Let it sit 15–30 minutes at room temp (or cover and chill up to overnight). This helps the flour hydrate so your crepes turn out tender.
- Heat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter it—think “sheen,” not puddle.
- Pour and swirl: Lift the pan off heat, pour about 1/4 cup batter in the center, and immediately swirl to coat the bottom in a thin layer.
- Cook: Return to heat and cook 45–75 seconds until the edges look set and lightly golden. Flip with a thin spatula and cook 20–40 seconds more.
- Repeat: Slide onto a plate and keep warm. Butter the pan lightly as needed and repeat with remaining batter.
- Fill and fold: Add your filling of choice, then fold into quarters, roll like a wrap, or do the “fancy restaurant” fold (fold in half, then in half again).
- Serve: Top with a dusting of powdered sugar, a drizzle of sauce, or fresh fruit if you want extra brunch vibes.
Tips for the Best Results
- Resting matters: Even 15 minutes makes the batter smoother and the texture more delicate.
- Use medium heat: Too hot and your crepe cooks before it can spread thin.
- First crepe is the tester: Adjust heat and batter amount after the first one (it’s tradition).
- Go thin: If your batter seems thick, whisk in 1–2 tablespoons milk until it pours easily.
- Butter lightly: A little butter adds flavor, but too much can fry the crepe and make it spotty.
- Stack smart: Stack cooked crepes with parchment between if you’re making a big batch.
Variations
- Sweet crepe base: Keep the sugar and vanilla in the batter for dessert-style crepes.
- Savory crepe base: Skip sugar and vanilla; add 1/2 teaspoon Dijon mustard or a pinch of black pepper for a subtle savory boost.
- Whole wheat: Swap up to 1/2 cup flour with whole wheat flour (add an extra splash of milk if needed).
- Dairy-free: Use your favorite plant milk and replace butter with melted coconut oil or a neutral oil.
- Make them extra “brunch”: 12 fancy-feeling fillings:
- Berry compote + whipped cream
- Nutella + sliced strawberries
- Lemon curd + blueberries
- Mascarpone + honey + pistachios
- Salted caramel + banana
- Ricotta + fig jam
- Smoked salmon + cream cheese + dill
- Ham + Gruyère + Dijon
- Sautéed mushrooms + thyme + goat cheese
- Spinach + feta + sun-dried tomatoes
- Chicken + pesto + mozzarella
- Scrambled eggs + chives + cheddar (breakfast wrap energy)
Storage & Reheating
Store cooled crepes stacked with parchment between 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 about 20–30 seconds per side, or microwave in short bursts covered with a damp paper towel so they stay soft.
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 in a low oven (about 200°F) with foil on top. If they start to feel dry, add a tiny dab of butter between a couple layers.
Why are my crepes tearing when I flip them?
Usually the crepe is too thin before it’s set, or you’re flipping too early. Let the first side cook until the edges look dry and you can slide a spatula under easily. Also make sure your pan is lightly buttered and fully preheated.
Can I make the batter the night before?
Yes, and it’s honestly a power move for brunch. Cover and refrigerate overnight, then whisk (or blend) briefly in the morning. If it thickened, add a splash of milk to loosen it.
What’s the best pan size for crepes?
An 8-inch pan makes smaller, easier-to-handle crepes; a 10-inch pan gives you that classic café size. Either works—just adjust the batter amount (about 3 tablespoons for 8-inch, about 1/4 cup for 10-inch).
How do I make savory crepes that still taste “fancy”?
Skip the sugar and vanilla, then choose one creamy element (goat cheese, cream cheese, Gruyère) plus something salty or earthy (smoked salmon, ham, mushrooms). Finish with a fresh topper like herbs, lemon zest, or arugula for a restaurant-style vibe.