Here’s Why You Should Never Make This Common Mistake When Cooking Crepes

Crepes are one of those deceptively simple foods—just eggs, flour, milk, and a touch of butter, yet somehow capable of transforming into a delicate, almost ethereal dish. Whether sweet or savory, their charm lies in their paper-thin texture and lightly crisped edges. But if you’ve ever considered throwing in a pinch of baking soda for a little extra lift, stop right there. Unlike pancakes or waffles, crepes don’t need a rising agent. In fact, adding baking soda is one of the quickest ways to ruin their signature texture.

Crepes Are Supposed to Be Flat—That’s the Point

Crepes are not pancakes, and they’re certainly not meant to be fluffy. Their batter is deliberately thin to create a smooth, lacy texture that crisps slightly at the edges while remaining tender in the center. Baking soda, which reacts with acids to produce carbon dioxide bubbles, disrupts this delicate balance by introducing unwanted airiness. The result? A crepe that’s too thick, too spongy, and completely off-texture. Instead of an elegant, almost translucent sheet, you’ll end up with something closer to a failed pancake—puffed up in some places, uneven in others, and just plain wrong.

The Science Behind the Mistake

Baking soda is a leavening agent, meaning it helps baked goods rise by creating gas bubbles when it interacts with an acid (like buttermilk or lemon juice). This is great for cakes, muffins, and anything that needs structure and height, but crepes aren’t supposed to rise at all. Their batter is designed to be smooth and runny, allowing it to spread thinly over the pan. Adding baking soda disrupts the fluidity of the batter, causing it to form uneven bubbles as it cooks. The end result? A crepe with a patchy, inconsistent texture that lacks the smooth elasticity you want.

The Risk of a Bitter Aftertaste

Beyond texture, baking soda comes with another drawback: flavor. When properly balanced in a recipe, it’s neutralized by an acid. But in crepe batter, which typically lacks a strong acidic component, the baking soda doesn’t fully react. The consequence? A subtle but unpleasant alkaline taste that lingers on your tongue. Instead of enhancing the crepes, it leaves them with a faint metallic or soapy aftertaste, especially if you accidentally overdo it.

The Key to Perfect Crepes Is Resting the Batter

If your goal is to make crepes that are tender and flexible, you don’t need baking soda—you need patience. One of the secrets to great crepes is letting the batter rest before cooking. Resting allows the flour to fully hydrate and the gluten strands to relax, leading to a more cohesive, evenly textured crepe. This natural process gives the batter the right consistency without relying on any leavening agents. A good rule of thumb? Let it sit for at least 30 minutes, or even overnight if you have the time.

What to Do If You Want Lighter Crepes

If you’re after a slightly airier texture but don’t want to ruin the integrity of the crepe, there are better alternatives than baking soda. Some recipes call for a splash of sparkling water or beer, which introduces a subtle lift without making the batter too thick or puffy. Others suggest separating the eggs and whipping the egg whites before folding them in, which can add a delicate lightness without disrupting the signature thinness of a crepe. These techniques provide a more controlled way to tweak the texture without turning your crepes into pancakes.