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?][1] -- not limited to vegan
 - [What can I substitute for eggs in a pancake recipe?][2] -- pancakes, not crepes
 - [With what can I replace eggs?][3] -- a few answers mention pancakes, but not one mention of crepes


  [1]: https://cooking.stackexchange.com/questions/8503/how-to-make-pancakes-crepes-without-eggs-nor-any-liquids-besides-water
  [2]: https://cooking.stackexchange.com/questions/21427/what-can-i-substitute-for-eggs-in-a-pancake-recipe
  [3]: https://cooking.stackexchange.com/questions/4192/with-what-can-i-replace-eggs