Pour and Flip Once your batter is mixed and chilled, you're ready to make like a Frenchy and flip some crepes. Start by prepping your pan. Pour a small amount of oil into your skillet and wipe it around the pan with a paper towel. You want to get a thin coating on the bottom of the pan, enough to keep your finished crepe from sticking but not so much that batter slides when you swirl the pan. Heat the pan over a medium flame for a few minutes.

As your pan heats, get ready for crepe construction. Make sure your batter is in a container that you can easily access with a small cup. If you mixed it in a blender, you may want to take this moment to pour your batter into a medium-sized mixing bowl. Also, have a plate ready for the finished crepes, and another small plate or a spoon stand to hold your pouring vessel between pours.

When it comes to actually pouring the batter, you can use anything from a teacup to a ladle, but I find that a 1/3-cup measuring cup works best. Depending on the size of your pan, the average crepe requires somewhere between 1/4 cup and 1/3 cup of batter, so using the 1/3-cup measuring cup will allow you to get about the right amount.

Now to the good part
Here's how to pour and flip:

1. Dip your cup or ladle into the batter. If you're using the 1/3-cup measuring cup, fill it about 2/3 of the way.
2. Pick up your heated skillet and pour the batter into the center of the pan. As the batter pours, swirl the pan gently by rotating your wrist. You're aiming to cover the bottom of the skillet evenly. Try not to let the batter swirl up the side of the pan.
3. Put the skillet back on the heat and let it cook until the edges just start to brown.
4. Next, slip your spatula around and under the edge of your crepe to loosen it. Slide the spatula under the crepe and flip it over.
5. Let the other side of the crepe cook for a few minutes, and then slide the crepe onto your waiting plate.

Bright Ideas:

• Don't worry if your first crepe or two don't come out as well as you'd like. Often, it takes a few test runs to get going. This recipe makes about 35 crepes, so you can afford to lose a few.
• You may need to adjust your batter consistency once you start pouring. If the batter doesn't swirl easily, add a few tablespoons of milk to thin it out. If the batter seems too thin, stir in a few tablespoons of flour.
• The experts will tell you that if you end up with crispy edges, you've failed. Don't listen to them. When you stack the finished crepes, the crispy edges will soften right up due to the heat and moisture of the crepes on the top.
• Crepes keep really well, either in the freezer or refrigerator. You can just stack 'em and store 'em in a Ziploc bag. Wrap them in paper towels and nuke them for about 30 seconds to get them piping hot again.