I bought some soya flour and wanted to make something crêpish from them (flat pancakes). Generally successful, but I wound up adding some organic wheat flour and an egg (also organic) to the mix (I'd let the soya flour batter ferment for a good while, in a cool kitchen, also because fermented beany stuff is easier to digest).
It is still a bit fragile. I have a stack of them stored in the fridge (between two plates, surrounded with a large freezer bag). I'm afraid they'll crack if I put any filling in them. I've made wheat and buckwheat crêpes for decades and want to expand the flours I use and ideally have vegan options for guests and to reduce animal products (though I'm not a vegan).
Any ideas? I didn't have this problem with chickpea flour crêpes. I've been making socca - farinata - faina successfully. Friends (from vegans to carnivorous Argentines) love it.