Crepes are the brunch move that looks wildly impressive but is secretly super doable. Think: thin, buttery pancakes that you can fill with basically anything and instantly feel like you ordered room service.
This brunch-worthy crepes recipe gives you a reliable base plus 12 fillings that make them feel fancy—whether you’re going sweet, savory, or “why not both?”
Why You’ll Love This
These crepes are tender, flexible, and not fussy, with a batter that comes together fast and a filling list that makes your brunch spread look intentional (even if you’re still in slippers).
Ingredients
- 1 cup (125g) 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 (300ml) milk (whole milk preferred, but any works)
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon lemon zest (optional, brightens sweet fillings)
How to Make It
- Make the batter: In a blender, combine flour, sugar (if using), salt, eggs, milk, melted butter, vanilla (if using), and lemon zest (if using). Blend 15–20 seconds until smooth.
- Rest the batter: Let it sit 15–30 minutes (on the counter is fine). This helps the flour hydrate and makes crepes less likely to tear.
- Heat the pan: Set a nonstick skillet or crepe pan (8–10 inches) over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s just a thin sheen.
- Pour and swirl: Pour about 1/4 cup batter into the pan, immediately swirling to coat the bottom in a thin layer. (Adjust amount based on pan size—aim for thin, not see-through.)
- Cook the first side: Cook 45–75 seconds, until the edges look set and lightly golden and the center is no longer wet.
- Flip: Use a thin spatula to flip and cook 15–30 seconds on the second side.
- Stack and cover: Slide onto a plate and stack crepes as you go. Cover loosely with foil or a clean towel to keep them soft.
- Fill and fold: Add your filling, then fold into quarters, roll, or do the “fancy brunch rectangle” fold. Serve warm.
Tips for the Best Results
- Blend for smooth batter: A blender makes it lump-free in seconds. No blender? Whisk like you mean it, then strain through a fine mesh sieve.
- Don’t skip the rest: Even 15 minutes makes a noticeable difference in tenderness and tear-resistance.
- Use medium heat: Too hot = crispy edges and ripping; too low = pale and dry. Medium is the sweet spot.
- Wipe the butter: A thin film prevents sticking without frying the crepe.
- First crepe is the tester: Use it to adjust heat and batter amount. It’s not a fail; it’s research.
- Keep them covered: Stacked crepes steam each other and stay flexible for rolling.
Variations
- Classic Lemon Sugar: A squeeze of lemon + a sprinkle of sugar. Simple, elevated, perfect.
- Strawberries & Whipped Cream: Fresh berries + lightly sweetened whipped cream (or coconut whip).
- Nutella & Banana: Warm Nutella spread thin + sliced banana + pinch of flaky salt.
- Berry Mascarpone: Mascarpone (or cream cheese) mixed with a little honey + mixed berries.
- Salted Caramel & Toasted Pecans: Drizzle caramel sauce, add pecans, finish with a tiny pinch of salt.
- Lemon Curd & Blueberries: Tangy lemon curd + blueberries + powdered sugar for the “brunch menu” look.
- Smoked Salmon & Cream Cheese: Cream cheese (or herbed goat cheese), smoked salmon, capers, dill, and a squeeze of lemon.
- Ham, Gruyère & Dijon: Thin layer of Dijon, shredded Gruyère, and ham. Warm in the pan until melty.
- Spinach Mushroom Swiss: Sautéed mushrooms + spinach + Swiss. Add a little garlic butter if you’re feeling extra.
- Caprese Crepe: Fresh mozzarella, sliced tomato, basil, and balsamic glaze.
- Chicken Pesto: Shredded rotisserie chicken + pesto + mozzarella. Fold and warm until gooey.
- Breakfast Brunch Fold: Scrambled eggs + cheddar + crispy bacon (or sausage) + chives.
Storage & Reheating
Store plain 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 15–30 seconds per side, or microwave covered with a damp paper towel for 15–20 seconds (just enough to warm and stay flexible).
FAQ
How do I keep crepes from tearing?
Rest the batter at least 15 minutes, keep heat at medium, and make sure your pan is lightly buttered (not greasy). Also, don’t flip too early—wait until the edges lift and the surface looks set.
Can I make the batter ahead of time?
Yes. Make the batter, cover, and refrigerate up to 24 hours. Give it a quick stir (or a short blend) before cooking. If it thickened overnight, add 1–2 tablespoons milk to loosen it.
What pan is best for crepes?
A nonstick 8–10 inch skillet is perfect. A crepe pan is nice, but not required. The key is a smooth, nonstick surface and steady medium heat.
How do I make these feel “fancy” for brunch without extra work?
Pick one “restaurant” topping move: powdered sugar, fresh herbs, lemon zest, toasted nuts, or a drizzle (honey, balsamic glaze, or warmed jam). Fold crepes into neat triangles or roll them, then stack two on a plate for instant brunch energy.
Can I do both sweet and savory with the same batch?
Totally. Keep the batter lightly sweet (or skip sugar and vanilla), then split your fillings. For a neutral batch, omit vanilla and lemon zest and use just 1 tablespoon sugar—or none—so savory options like salmon or ham still taste balanced.