The flip

When the first side is ready, flick upwards on the crêpe: a quick, real flick, not a slow drag. A slow drag is told "Quicker!", a short hop "Longer!". While the batter is still wet the crêpe refuses to turn.

Timing

• Perfect: in the bright middle of the ready window. A star appears; perfect flips in a row build a chain of stars that makes the tip bigger.
• Good: inside the ready window.
• Early: the crêpe creases. Stroke the creases flat before you go on.
• Late: scorch marks on the first side.

A perfectly timed flip of a puddle or a lumpy crêpe only says "Good timing": it neither grows nor breaks the chain.

The second side

The second side cooks faster. You can fill the crêpe right there on the heat, or slide it over to the board when the bar says ready and fill it at leisure. Tap down any edges that curl up as it dries; flick again to turn it back if you need to (not once it is filled).

Help

Wrist Warm-Ups at the market widens the window for a good flip, and a flip with flair earns more in tips.