Pour about 1/4 cup of batter onto the middle of the hot greased crepe pan. (Mark Boster / Los Angeles Times)
Tilt the pan so that the batter swirls to evenly cover the whole surface. (Mark Boster / Los Angeles Times)
Once the crepe’s edges turn golden, lift the side closest to you. (Mark Boster / Los Angeles Times)
Use a spatula to flip the crepe over, then cook it briefly on the other side. (Mark Boster / Los Angeles Times)
