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Sometimes leaving the dough to rest for a couple minutes before frying solves this problem. It gives the gluten time to form. If it doesn't help, your recipe might be bad.
what do you mean by fry. you do a skillet with butter no?
Butter or oil will do. If you use egg in your recipe and a teflon pan, oil is optional
Skillet and oil. What do you call it other than frying? English isn't my first language.
Butter's smoking point is too low for the temperatures involved. I fry on high heat, a couple seconds per side.
maybe that is my problem. I though butter was traditional but maybe im not using high enough heat. I guess when I think fry I think like sitting in oil. Almost deep frying. as opposed to a light coat. but yeah I guess fry an egg. I don't think its your english as much as my common word usage. I always remark my worst grades in school was foreign language and my second worst was english.
Before oil became common, lard was used - again, because of the high smoking point. The amount used is minuscule and actual lard (not bacon) doesn't have a very strong aroma.
Do you add any fat to the dough? Fat is common in recipes but if you want really thin and supple crepes that don't fall apart, there should be next to no fat.
And if there's too much oil in the pan, it might prevent the crepe from sticking together.
I wish I could just give you a recipe but I've been eyeballing it for the past 30 years, since I learned it from my mum, who was also eyeballing it.