Before cooking, mix well with whisk. Oil the pan with a paper towel or spray and place over medium-high heat. Coat the pan with a thin layer of batter and swirl to cover pan. Let cook until the crêpe is browned at the corners and starts to pull back and release easily from the pan. Then, faite-la sauter (make it jump)! Or - flip over with a spatula. Let other side cook until browned.