Crepes are a special case. Crepe batter is much thinner than pancake batter – even the thickest crepes resemble a hefty tortilla – so the chilled batter shouldn’t bring your breakfast prep to a standstill. Many crepe recipes encourage you to stir your chilled batter a time or two before cooking, so you should notice if something has solidified too much. Keep in mind that chilled crepe batter will still dispense more slowly than unchilled. Don’t try to rush the cooking by turning up the heat. The thin batter puts them at risk for burning at higher settings.