Hi Diane and thank you. So many recipes to make with these crepes.

I managed to flip mine over once they came loose by sliding them on a large flat spatula (don’t know the name, use it always to flip crêpes over.
They are simply delicious. Served them with a dollop of homemade Greek yoghurt and fresh raspberries.

Hiya Back Mariana,
What an interesting idea using this to cover French toast.
Yes, it does need enough water for exactly the reason you said. If you try to add water later, after using a bit of the batter, it throws off the ingredients ratio.
You’re gonna love the Tiramisu.

Hiya! I’m typing this as I’m making these bad boys. I’m so glad I re-tried them, I was a little afraid of adding too much water, but it really needs it in order to swirl smoothly.
My crepes don’t look as perfect as yours, but I can tell that this is one of those recipes that the more you make, the better you get at. I can’t wait to try your Tiramisu recipe! Thank you!

Thank you! I’m not sure why I missed that last time. Anyhow, I’m planning on re-trying these tomorrow. I think last time my heat was pretty high as well.
I ended up using the previous batter on something else: I had a loaf of Franz keto bread, and used this batter to “bathe” the bread (like a french toast), and pan fried the slices. The flax gave it a real nice touch, and it improved the overall flavor of the bread.
Man, I really want to try all your recipes! Everything looks so phenomenal.
Wish me luck tomorrow :)

Hi Mariana,
No your batter was probably just fine. Because of your comment I capitalized the most important sentence which is that they are not to be turned or flipped. Just spread in the pan like any other crepe and then cover with a lid until they puff and curl on the edges.
Since you refrigerated the batter it will probably be thick so let it come to room temperature, maybe add a bit more water & oil. Another egg will not thin it and will make it very eggy in flavor.
Deborah