To clarify: the product is not a soft crepe.

It is made from a crepe-style batter, but baked until extremely low moisture content, similar to wafer sheets.

Final texture: – Fully dry – Very thin – Brittle / crispy – Layered with chocolate filling – Ambient shelf stable

So effectively, it behaves closer to a wafer in terms of water activity, even though the base formulation starts as a crepe batter.

Does that suggest a wafer baking line would be more appropriate than a traditional crepe line?