Is there a recipe for crepe batter which need to be refrigerated?

Yes, there are recipes for crepe batter that require refrigeration. Here's one such recipe:

Refrigerator Crepe Batter

Ingredients:

- 1 cup all-purpose flour

- 2 tablespoons sugar

- 1/4 teaspoon salt

- 2 eggs

- 1 1/2 cups milk

- 1 tablespoon vegetable oil

- 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, and salt.

2. In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract.

3. Gradually whisk the wet ingredients into the dry ingredients until a smooth batter forms.

4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

Tips:

- When refrigerating the batter, make sure to cover the bowl tightly with plastic wrap to prevent it from drying out.

- If the batter becomes too thick after refrigeration, you can add a little bit of milk to thin it out.

- Refrigerating the batter allows the flour to hydrate fully, which results in a smoother, more tender crepe.

- Crepes are best cooked in a well-seasoned crepe pan or a non-stick skillet over medium heat.