For the past two months I've been searching for the perfect crepe recipe. I've probably tried a dozen -- Thomas Keller, Le Cordon Bleu, Raymond Blanc, the Roux Brothers, America's Test Kitchen, etc. -- and amazingly I've come up with nothing that perfectly satisfies me. Most of the recipes include cream, which, I find, results in a heavy, cakey, fragile crepe, where I like a crepe that's thin and lacey. Does anyone know a perfect crepe recipe?