That means the batter has become very thin. Add a tablespoon of buckwheat flour or rice flour to adjust the batter. Let it rest for 5 minutes and then start making the crepes again. Another trick that you can try to stop the crepes from breaking up in the pan is to let them cook longer before flipping over. Once the edges begin to brown a bit, then carefully push at the edge of the crepe with a spatula or dosa-turner. If the whole crepe moves in the pan it’s ready to flip.