TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?

SOLUTION: Crepes sliding off crepe maker base

PROBLEM: I've noticed that meatballs are one type of food that often tastes much better the next day. So whenever I make meatballs, I make lots of extras and put them in my fridge to allow the flavors to "develop".However, when I warm the meatballs up in the microwave they sometimes get dry or have slightly tough and rubbery spots -- especially on outside edges.What is the best technique to re-warm / re-serve meatballs that you have made the previous day (or a couple days prior) so they stay moist and delicious?

SOLUTION: What is the best way to re-serve day old meat balls?

PROBLEM: I'm interested in hearing any success (or woeful failure) stories on the behavioural differences between these two products. I've only found Orgran No Egg available for sale in my city, so my fingers are crossed.In particular, I am curious to pursue this macaron recipe.Unfortunately I don't quite have the budget to justify learning this by trial and error! Any input is greatly appreciated.

SOLUTION:
Can I substitute Ener-G Egg Replacer with Orgran No Egg?