Dessert crepes recipe?
I'm making a 10-person French dinner and serving Crepes Suzette for dessert, which I've made many times. The sauce recipe I have is perfect, but I've noted that my crepes are usually a little-bit rubbery - more like al dente pasta. I prefer very TENDER crepes-more like the texture of Swedish Pancakes (but not THAT tender or they'd tear). My recipe is the typical flour, eggs, milk, dash of salt & melted butter. I let it rest for 30-60 min. in fridge. Any suggestions for creating softer crepes? I don't think I'm cooking too long, but they do have a few brown spots on them here and there. Should I only cook till set with NO brown spots, perhaps? I don't think they are too thick, either.