Paul Bocuse (Bocuse in Your Kitchen) provides instructions for how to handle the flipping of a pan-sized potato crêpe.
Cook over moderately high heat for 6 to 8 minutes or until the underside has browned then slide the crêpe out into a large plate. […] then place a second plate on top of the crêpe and turn it upside down. Lift off the first plate and slide the crêpe back into the pan to finish cooking 6 to 8 minutes on the second side. Serve immediately.
Technique, so simple, counts.
And so for day 2084