This recipe turned out perfectly for luncheon today - crispy on the outside, almost creamy on the inside. My children loved it and decided it tastes like Cheetos only better! I used the exact proportions stated in the recipe but omitted the garlic because I wanted the cheese to predominate.
If you don't let the dough rest 15 minutes before you put in the cheese and egg, it will be very runny like a crepe batter.
Things I Did Differently:
I used grape seed oil instead of olive oil and warmed the liquid ingredients in the microwave until a little white foam appeared on the top of the mixture. I did the rest of the mixing as instructed except I hand kneaded the dough a bit in the bowl to get a smoother mixture. I used the 1 & 1/2 inch scoop that I use to make drop cookies to put the dough on the cookie sheet. But then, I went back and rolled each little ball between my well-oiled hands to smooth them. I had to bake them a little longer, but then, my oven's always slow.