It was definitely too much oil that rueind it. It was floating and there's no real excuse for my not catching it. I'm positive that if I had just used a few tablespoons, it would have come out perfectly; in fact, the flavor of the oven-baked one was superb even with deep-frying in oil. The sad part was, I wrote down 1/4 cup / 8 tbsp (oops) oil on my pad, an error that probably would have worked in my favor if I'd used the cups not the tablespoons as written.I think that my batter wound up being about 1/2 deep, maybe a little less. It seemed about right for my big cast iron skillet. In the end, it wrapped okay, but I made them a bit too thick to easily eat once wrapped. When I do it again, I'll probably do a thinner version or make the oven-baked one (correctly) and just top wedges.Thanks for stopping by and commenting! :)