The chiles rellenos I recently had a a local Jalisco-style restaurant were so far above and beyond anything I've had at the usual Tex-Mex joints. The batter was light and airy, something akin to a properly made Francese batter. I've Googled recipes and seen a few different versions. What is the "right" way to make the batter? All eggs, no flour? Some flour in the eggs? Dredge the peppers in flour, then eggs?