Wild about crepes...?

I had authentic crepes at a french restaurant in NY years ago, but they're no longer in business. Then I tried recently at a fast food establishment in a mall nearby. Unfortunately, I had gas attacks that lasted a whole day. Could it be because they added baking powder to the recipe, or too much sugar, or the batter somehow fermented? I would really like to have them again, but not the gas. Maybe I should just cook them myself. Any advice?