Classic Crepes

• A basic crepe contains milk, eggs, melted butter or another liquid fat, salt and flour. Crepes for a dessert dish may contain flavoring and a little sugar as well. To make crepes that are light, thin and tender, mix ingredients thoroughly and let the batter rest for at least 1/2 hour or as long as overnight. Gluten from the flour will develop, making the batter smoother and more elastic.

Adding a Leavening Agent

• To give crepes a fluffier texture, add a small amount of baking powder, as you would when making basic, fluffy American-style pancakes. Thorough mixing and resting let a leavening agent spread evenly through the mixture, and your crepes will be thicker and fluffier. You may, however, find crepes harder to use for recipes such as crepes suzettes that typically specify folding crepes in quarters.

Use a Blender

• Making crepe batter in a blender incorporates more air into batter than beating it by hand. Place the ingredients together in the blender jar and blend the batter till smooth and thick. The tiny air bubbles created throughout the batter give your crepes a fluffier texture.

Separate Eggs

• Crepes can be made even fluffier by beating egg whites separately from yolks and other batter ingredients, then gently folding them in just before cooking. In French cuisine, this technique produces what is called "crepe souffle." Fluffiness can be enhanced by adding a small amount of cream of tartar to egg whites for stabilization and a little baking powder to the rest of the batter for additional loft. Lay souffle crepes on serving plates and top them with filling rather than flattening them by rolling or folding.

Add Beer

• Pastry chef Jehnee Rains adds light lager beer to crepe batter to provide the little bubbles needed to make light, fluffy crepes. Substituting beer for part of the milk in the recipe keeps other ingredients in balance.