Can crêpe batter sit overnight?

Yes. Chilling overnight can improve texture. Stir gently before using.

How thick should crêpes be?

Very thin — think translucent in places. If they’re thick, you used too much batter.

Crêpes are thin and flexible; pancakes are thick and fluffy. Different uses, different moods.

Replace all-purpose flour with a 1-to-1 gluten-free blend or use buckwheat for traditional Breton-style galettes (savory).

Expect about 8–10 standard-size crêpes from the base batter (exact number varies with your ladle size).

Light, paper-thin crêpes that work for sweet or savory fillings. Make a batch, stack them, and freeze extras for fast breakfasts or elegant desserts.

Scale

In a blender combine the milk, flour, eggs, 1½ teaspoons of the oil, and the pinch of salt. Blend until the mixture is completely smooth and lump-free.
Cover the blender jar (or transfer the batter to a bowl) and chill in the refrigerator for 1 hour. This resting step improves texture and makes the batter easier to spread.
Heat a nonstick skillet over medium-high heat. Lightly coat the surface with the remaining oil using a pastry brush or paper towel.
Pour about 1/4 cup of batter into the center of the hot pan. Quickly rotate and tilt the pan so the batter runs out into a thin, even circle.
Cook until the edges lift and the bottom turns light golden, roughly 1–2 minutes. Flip and cook the second side for 30–60 seconds more. Transfer the finished crêpe to a plate.
Repeat with the remaining batter, re-oiling the pan as needed, and stack the crêpes warm or keep them covered with a clean towel.

Quick tips
- Chill the batter — resting relaxes the gluten and yields tender, flexible crêpes.
- Keep the pan hot but not smoking — correct temperature gives quick set without burning.
- Use a thin pour and a swift swirl to get ultra-thin, lacy edges.
- For sticking problems, add a touch more oil and make sure the pan is properly heated before each crêpe.
Storage
- Cool completely, then layer with parchment and refrigerate in an airtight container for up to 3 days, or freeze stacks for up to 2 months. Rewarm briefly in a skillet or microwave under a damp paper towel.