The main reason you prepare crêpe batter long before you want to use it is two fold: 1. Allows a bit of gluten development (like cold ferment in bread) 2. And

The main reason you prepare crêpe batter long before you want to use it is two fold: 1. Allows a bit of gluten development (like cold ferment in bread) 2. And (i believe) most importantly: it allows all the air that was incorporated during whisking to escape, resulting in an even batter Always wondering if you could just stick it in a vacuum pump...