Crêpes are made by pouring a wheat
batter onto a
frying pan or flat circular hot plate, often with a trace of butter or
vegetable oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by
tilting the pan or by distributing the batter with an offset
 Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then it is turned over to cook the other side; one can flip it in the air by swinging the pan.
Because the outside of the crêpe is more attractive, they are rarely served inside out.
Sweet crêpes are generally made with
wheat flour while savory crêpes are made with non-wheat flours such as
Batters can also consist of other simple ingredients such as butter, milk, water, eggs, flour, salt, and sugar.
Common savoury fillings for crêpes served for
dinner are cheese, ham, and eggs,
artichoke (in certain regions), and various meat products. The fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center.
When sweet, they can be eaten as part of
breakfast or as a
dessert. They can be filled and topped with various sweet toppings, often including
preserves, sugar (granulated or powdered),
custard, and sliced soft fruits or