Like everybody, I enjoy a hearty meal of eggs on toast for breakfast, but sometimes I crave a delicate, thinner type of delicacy, like a pancake or a crepe. Some people have a little trouble with the flipping, but the above video makes it easy; like so many things, it's all in the wrist.
For the easiest time flipping, you'll want to use either a crepe pan (which is non-stick and is super shallow) or a regular nonstick pan with sloping sides. Avoid pans with straight sides, as they will interfere with your flip.
The above video has a great recipe for crepes, but the flipping technique will work on any thin pancake. First, coat the pan with a thin layer of butter, using a frozen stick will let you get just the right amount. Scoop some batter in there, and swirl it around to cover the pan.
Once the top of the batter is dry, and the edges are golden brown, it's ready to flip. Give the pan a little shake to make sure everything is loose, then make a circle with your hand, down away from you and back, as if you were turning a crank. It may seem a little intimidating at first, but the faster you go, the better.
Using a spatula might seem like the easier and safer route, but I've found that with a little practice, this method results in prettier crepes and pancakes that are less likely to fold over in on themselves or tear. It also just looks cool, which is a nice bonus.
Crepes (flipping made easy!) [Helen Rennie]