Thanks everybody!! I found that my problem was putting too much batter in the pan. Now, they are light and wonderful!!!!!!

Thanks again!!

Lisa

"Mike Avery" > wrote in message news:mailman.1.1143823573.25797.rec.food.baking@ma il.otherwhen.com...
"Cheesecake Lady" < > wrote in message
news:7E_Vf.851573$x96.161699@attbi_s72...>

> How in the world do I prevent crepes from being rubbery?

With most quickbreads and batter products, overmixing will cause gluten development and lead to a rubbery texture.

Mix just enough to have the batter pull together and have the flour hydrated. Then experiment from there.

Mike