New crepe recipe please

[Anonymous]

I'm using an old BH&G recipe for crepes. They are turning out with a rubbery texture. Does anyone have a good recipe?

[Anonymous]

Mine is pretty simple - 1 cup flour, 1 cup milk, 2 eggs, 2 Tb melted butter, 1/2 tsp salt.

Two tricks to keep them from getting rubbery:
1) Let the batter rest for about 5 minutes before making the crepes. If the batter is too thick to make a really thin crepe, add a bit more milk.
2) Really hot pan. If they cook slowly, they'll get rubbery. It should basically cook as soon as you swirl it around in the pan.

[Anonymous]

Yes to No. 2 above!

[Anonymous]

Overnight rest if you can to hydrate the flours. Sun some of the white flour for buckwheat

[Anonymous]

My European family swears by adding carbonated water for half the liquid and using clarified butter to grease the pan