To provide a crepe mix and a crepe batter, with which crepe keeping moist texture and having good taste, shape, and having freezing resistance can be obtained easily even when frozen and thawed.

The crepe mix includes hard wheat flour and wet-heat-treated wheat flour having 12.5% and 30% pregelatinized degree and having 1 Pa s and 10 Pa s viscosity when water in an amount of 300 mass% based on the floor is added to the floor. The crepe batter is obtained by mixing hard wheat flour with wet-heat-treated wheat flour, which has 12.5% to 30% pregelatinized degree and 1 Pa s to 10 Pa s viscosity when water in an amount of 300 mass% based on the floor is added to the floor, saccharides and water or cow milk.