Can crepe batter be mixed ahead of time while the crepes are fried just before serving?

Crepe batter can indeed be mixed ahead of time, allowing for greater efficiency and flexibility when preparing crepes. However, it's important to consider the effects of time on the batter. When crepe batter is allowed to sit for too long, it can lead to a potential buildup of gluten, which may affect the texture of the crepes, making them less tender. The recommended practice is to let the batter rest for about 30 minutes to 1 hour at room temperature or even refrigerate it for longer periods, but it should be used within a day for the best results.

Mixing the batter just before frying helps to ensure that the crepes remain light and delicate, retaining the ideal texture. While it's true that blending the batter can help combine ingredients smoothly, it's not a requirement that limits its preparation ahead of frying. Therefore, the assertion that the batter should not be mixed ahead of time is incorrect; instead, proper resting time and temperature should guide its preparation for the best outcomes.