Ugh, I'm so, so sorry that you had this result, Annie. I'm so confused on how to accurately problem-solve the sticking/falling apart issue with the crepe recipe, because I've tested it twice since hearing there were issues with it and it worked well without sticking or breaking apart (and I'm not a gentle crepe flipper). That being said, clearly, something is faulty with the way I wrote the recipe if my experience is the exception rather than the rule, so it needs more work. I'm going to temporarily pull this one down (if I can, I hope I can) to retest and rewrite it to make it bullet-proof (or should I say "pan-proof"). Again, I'm so sorry that you had such a frustrating experience with this recipe -- it's unacceptable to invest time and care into a recipe and not have it turn out, and that bummer is totally on me. Thanks for taking the time to report back with your experience and feedback, Annie; it's so helpful.

I also had this result. I halved the recipe amounts (I'm just one person - 8 tacos would be a lot!) but everything else was exactly as in the recipe - dried chickpeas and dried split peas, soaked overnight; nonstick pan. I didn't add any extra water though as it was already extremely runny. I tried with more oil but it still just stuck. It was bubbling in the middle but would just disintegrate with any spatula (silicone, plastic, wooden). The "polenta" was tasty though!

Hi, Jen! I'm so sorry to hear that you weren't able to flip them. That definitely should not happen if you use a nonstick pan, which is noted in the recipe instructions. I haven't tried them in a copper pan, but I'm guessing that would make a significant difference as the batter is fairly delicate. I will play around with this recipe this weekend and see if I can make some adjustments so that they work in other types of pans. I'm sorry for the hassle, and thanks for reporting back with your results. I'm glad you at least got to enjoy the filling!