Recently tried crepes for the first time. Turned out great. Recipe said to refrigerate for an hour, "if you have the time." I was starting dinner at 10:15, so most definitely did not have the time. Have now poked around other cookbooks and the Internets a bit, and see many recipes call for refrigerating overnight, or for 7 or 8 hours. No explanation as to why. So, is the point just to chill the batter before it hits the pan, or does some additional intra-batter sciencey thing happen, with, like, molecules and stuff?
Again, I've eaten more crepes than I care to admit over the years, and these seemed spot-on without the chill/rest. Does some crepe ecstasy await if I actually plan something in advance and make the batter the night before? Thanks in advance.