Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter or oil spread out evenly across 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 a special spatula.
The thin layer then thickens and needs to be inverted at least once so that it cooks evenly on both sides. To make even thinner crêpes, one can mix the batter with a small amount of water before pouring it into the pan. Common fillings for meal crêpes include: cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke (in certain regions), or various meat products.