Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Crêpes can actually be served hot, room temperature or cold. It really is up to personal preference. Serve warm and fresh after making them for breakfast, or refrigerate and serve chilled with cool toppings for an afternoon snack.