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

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

Yes to No. 2 above!

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.

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