Swirl in a scant ⅓ cup of the batter (I use a measuring cup for this), lifting and tilting the pan to evenly coat the bottom. Let cook until golden brown in spots on the bottom, about 1-3 minutes (your first crêpe might take a little longer if your pan isn’t hot enough). Using a spatula, loosen the edges of the crêpe, then use your fingers to flip it over. Cook until golden in spots on the other side, about 30-60 seconds longer. Slide the crêpe onto a plate.