1. Crepes fall apart quite easily when they’re pale and undercooked. The ones with slightly more brown spots are easier to flip, for the same reason that toast is firmer than fresh bread. As you get more confident, you can aim for paler crepes. 2. I use a weird, need-to-show-with-a-video-one-day two spatula flipping technique, usually use one offset frosting spatula and one flexible fish spatula and is one of my most favorite kitchen tools, ever, the only thing I use for 99% lifting/turning kitchen tasks). I use the smaller one to get underneath the crepe enough that I can lift it enough that I can slide the larger one far underneath it, making flipping it a cinch. I promise. Once you get the hang of it, you’ll be a crepe-making junkie like me.
