Vegan crepes that don't fall apart when turning

When I make crepes I use eggs, flour and milk for the dough and tiny amount of oil for the pan. I usually use whole wheat flower. Sometimes half-white half-whole wheat. They always end up very thin and perfect.

Replacing milk with various liquids (soy milk, almond milk...) seems to work fine.

I would like to stop using eggs, so I made several attempts with various egg substitutes, and I can't make it work for crepes. They always fall apart when I try to flip them.

Which ingredient would help with with that?

So far I have tried:

The Neat Egg
Ener G Egg Replacer
flax
extra oil
applesauce
bananas

Those all work for thick pancakes, but (at least not for me) for crepes.

There are questions related to replacing eggs, but are too generic:

How to make pancakes/crepes without eggs nor any liquids besides water? -- not limited to vegan
What can I substitute for eggs in a pancake recipe? -- pancakes, not crepes
With what can I replace eggs? -- a few answers mention pancakes, but not one mention of crepes

Best Answer

First be wary of language barrier. In some regions/countries people are making crepes and calling tham pancakes. What in US is called pancakes in some regions/countries call for buttermilk and is called (for example) "Racuchy".

Anyway - use aquafaba. Just yesterday I made some crepes with it. They are nice, soft, "rolly" and apart from a little darker color there is almost no difference in texture. There is a little in taste but if you add any flavouring agent it's not palpatable.