Why This Recipe Works
While developing our crêpes recipe, we found that a batter slightly thicker than heavy cream worked best, coating the pan easily and yielding thin, delicate crêpes. We preferred a batter made of whole milk (rather than low fat), bleached all-purpose flour, and 3 tablespoons butter (less was fine, but the flavor was best with 3 tablespoons). The food processor was best at making a smooth batter (no lumps, as with hand mixing) for our crêpes recipe. Letting the batter rest for two hours after mixing lets the gluten relax, ensuring tender crêpes.