Crêpe batter can be made with white, whole wheat, or buckwheat flour and mixed with water or milk. Occasionally, beer is used, but it causes the batter to rise somewhat and the crêpes will be airier than usual. The proportion of eggs to flour depends on the specific recipe, but the batter will always be egg-rich and easily poured. Some batters also require the addition of a sweetener. Crêpe batter is always prepared in advance to allow it to settle.
Crêpe batter is very thin. It is swirled in a hot crêpe pan to produce a thin, almost lacy-edged, pancake. To achieve the perfectly smooth consistency required, it is important to mix the batter very carefully.