Crepes are the ultimate “I woke up like this” brunch move: they look fancy, but they’re basically a thin pancake that takes minimal effort once you get the rhythm. Pair them with a few feel-good fillings and suddenly your kitchen is giving café energy.
This brunch-worthy crepes recipe is your go-to base, plus 12 filling ideas that instantly level things up—sweet, savory, and a little bit extra (in the best way).
Why You’ll Love This
These crepes cook fast, fold beautifully, and work with whatever you’re craving—fruit and cream, eggs and cheese, or something chocolatey. They’re make-ahead friendly and perfect for a DIY “crepe bar” brunch moment.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, but great for sweet crepes)
- 1/4 teaspoon fine salt
- 1 1/2 cups milk (whole or 2% is ideal)
- 3 large eggs
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract (optional)
How to Make It
- Blend the batter: Add flour, sugar (if using), salt, milk, eggs, melted butter, and vanilla (if using) to a blender. Blend 20–30 seconds until smooth. (No blender? Whisk hard until silky.)
- Rest it: Let the batter rest 15–30 minutes at room temp (or cover and refrigerate up to 24 hours). This relaxes the gluten so your crepes stay tender, not chewy.
- Preheat the pan: Warm a nonstick skillet (8–10 inches) over medium heat. Lightly butter it—think “sheen,” not “puddle.”
- Pour and swirl: Pour about 1/4 cup batter into the center, then quickly tilt and swirl the pan to coat the bottom in a thin layer. If you get a tiny gap, that’s fine—rustic charm.
- Cook the first side: Cook 45–75 seconds until the edges look set and lightly golden and the center isn’t wet.
- Flip: Loosen the edges with a thin spatula, then flip. Cook the second side 20–40 seconds—just enough to set and lightly spot.
- Stack and keep warm: Slide onto a plate and stack. Cover loosely with foil or a clean towel while you finish the batch.
- Fill and serve: Add your filling, then fold into quarters or roll into a log. Finish with powdered sugar, herbs, a drizzle, or whatever makes it feel “brunch.”
Tips for the Best Results
- Resting matters: Even 15 minutes helps prevent rubbery crepes and makes the batter spread easier.
- Pan temperature = everything: Medium heat is the sweet spot. Too hot and they’ll crisp and tear; too low and they’ll dry out.
- Butter lightly, often: Re-butter every 2–3 crepes (or when you notice sticking). Too much butter can fry the edges.
- Adjust batter as needed: If the batter feels thick and doesn’t swirl, whisk in 1–2 tablespoons milk.
- First crepe is a tester: It’s normal. Use it to dial in heat and batter amount.
- Keep them soft: Stack crepes as they come off the pan so steam keeps them pliable.
Variations
- Lemon ricotta + blueberries: Sweet, bright, and “brunch menu” coded. Add lemon zest and a little honey to ricotta.
- Strawberries + whipped cream + balsamic drizzle: Sounds fancy, tastes even fancier. Use a tiny drizzle, not a soak.
- Nutella + sliced bananas + toasted hazelnuts: Classic for a reason. Finish with a pinch of flaky salt.
- Brown sugar cinnamon apples + Greek yogurt: Sauté apples with butter, cinnamon, and brown sugar until glossy.
- Smoked salmon + herbed cream cheese + dill: Add capers and thin cucumber ribbons for extra crunch.
- Ham + Gruyère + Dijon: Melty, savory, and super brunchy. Warm the filled crepe briefly so the cheese melts.
- Spinach + feta + sun-dried tomatoes: Salty, tangy, and great with a squeeze of lemon.
- Scrambled eggs + cheddar + chives: Breakfast comfort, but make it elegant. Keep eggs soft so they don’t dry out.
- Mushrooms + thyme + goat cheese: Sauté mushrooms until browned and slightly jammy; add goat cheese to melt.
- Chicken + pesto + mozzarella: Use rotisserie chicken for speed; finish with arugula.
- Peanut butter + raspberry jam + crushed peanuts: PB&J goes to brunch and gets a glow-up.
- Chocolate ganache + orange zest: Microwave ganache (chocolate + warm cream) and add orange zest for a bakery vibe.
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 dry nonstick skillet over low heat for 15–30 seconds per side, or microwave covered for 10–15 seconds until flexible (not hot and stiff). Fill after reheating for the best texture.
FAQ
How do I make crepes that don’t tear when I flip them?
Make sure the batter rests (at least 15 minutes), the pan is properly preheated, and the first side is fully set before flipping. If they still tear, whisk in 1–2 tablespoons extra flour (batter may be too thin) or reduce heat slightly.
Can I make the batter the night before for brunch?
Yes—this is one of the best make-ahead moves. Blend, cover, and refrigerate up to 24 hours. Give it a quick whisk (or shake in a jar) before cooking, and add a splash of milk if it thickened overnight.
What’s the best pan size for brunch-worthy crepes?
An 8–10 inch nonstick skillet is ideal: big enough to feel restaurant-style, small enough to flip easily. If your pan is larger, you’ll use a bit more batter per crepe and may need slightly longer cook time.
How can I make a crepe bar with these 12 fancy fillings?
Cook the crepes ahead and keep them covered and warm. Set out 2–3 sweet spreads, 2 fruits, 1 crunchy topping (nuts or granola), and 2 savory options (like smoked salmon and herbed cream cheese, plus ham and Gruyère). Let everyone build, fold, and top their own.
Can I make this recipe less sweet for savory crepes?
Absolutely. Skip the sugar and vanilla, and keep the salt. Savory fillings like mushrooms + goat cheese, spinach + feta, or eggs + cheddar pair perfectly with the neutral base.