I made this last night and I did not have a problem with the batter, I did however add about 3 TABLESPOONS of sugar and 1 tsp of vanilla to to mix because I like mine sweet. Also I am a bit of a cheater on rolling the batter in the pan, I use a 12 inch non stick skillet with taller sides so that I get a perfectly round crepe every time and they don't get crispy this way if you put just enough batter to coat the pan then the whole things cooks evenly and you really don't have a need to flip the crepe. Mine came out pale and thin, I did not find that the sugar at all contrubuted to any kind of browning of the crepes as others mentioned, perhaps they are using a pan that is too hot, I cook mine on medium low heat and never have a problem.
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I made this last night and I did not have a problem with the batter, I did however add about 3...