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Your batter is too thick. You say it's refrigerated, but if that's the case it's likely thicker than if it was at room temperature. Also, as it sits it gets thicker, and if you're making a solid … evaluating the texture after each one. If you go too far, you'd have to add flour again and get into an overly involved cycle of correction. Crepe batter thickening is a common problem in crepe …
answered Jan 30 by George M