I have a crepe recipe which calls for 2 2/3 tbsp. of melted butter and a cup of milk. I use salted butter and whole milk, with tap water. I usually microwave the butter to melt it in a very small glass dish.
Whenever I mix the butter with whole milk, the milk always curdles. I’ve tried having the milk sit out to reach room temperature for about 30 minutes. I’ve tried having the butter sit out at room temperature, refrigerating the glass dish that I melt it in, and even freezing it. Yet the milk still curdles, and I don’t know how to fix it.
If relevant, all of the liquids are mixed together – so the milk and butter are mixed with 1/3 c. water, 2 eggs, and then the dry ingredients.